The savory smells of herb-infused tomato, delectable vegetables, and melting cheese is what usually has all family members running to the table when lasagna is being served… It’s a dish that’s hearty, satisfying, and reminds one of ‘home’. But what do you do when you’re seeking to consume nourishing fare that’s healthier for the waist-line and the heart?
You opt for the plant-based version, of course! Now, there are many delicious cooked lasagna options that are vegan and great for helping anyone transition to lighter food…But if you’re a warrior and want to feel your most vibrant, this is a version you have to try out as well!

I serve variations of raw lasagna quite often at the retreat center I work at, and it always receives rave reviews. Trust me, after you try this recipe, you’ll never go back.
It’s optional to use a dehydrator to complete this lasagna. It’s optimal in my opinion because dehydrating for 2-3 hours at 115 degrees softens the entire lasagna stack and makes it just as savory as the cooked variation.



1 1/2 Cups chopped Tomatoes
3/4 Cup Sun-dried Tomatoes
1/2 Cup Sweet Bell Pepper (Red preferable)
1/2 Cup fresh chopped Basil
(Optional): 1/2 Cup Olive Oil (It thickens and makes the marinara more creamy, but for low-fat guests, I omit it.
2 Tbsp Onion
1 Tbsp minced Garlic
1 Tbsp Lemon Juice
1 Tbsp chopped Dates (about 2)
1/4 tsp Sea Salt
1/4 tsp Dried herbs (each): Oregano, Red Chili Flakes, Chili Powder


1) Place all ingredients in a high-speed blender and puree until smooth and creamy. Let sit and thicken while you make your Ricotta. 
Cashew Ricotta Cheese (1)

Ricotta Cheese


3/4 Cup Cashews
3/4 Cup fresh Coconut Meat (If you don’t have access to coconuts, substitute cashews)
Juice of 1 Lemon or 1 Tbsp Apple Cider Vinegar
2 Garlic Cloves
1/8 Cup Chives (folded in last)
Himalayan Sea Salt & Black Pepper to taste


1) In a high-speed blender (with a tamper) or a food processor, combine all ingredients with a dash of water (if needed) until well combined, but still a little chunky. You want the texture to mimic ricotta cheese.
2) Scrape out of the blender, and store in a container until you’re ready to use. (Keeps 2-3 days).

Zucchini Noodles


2 Medium Zucchini
1 Tbsp Olive Oil
1/8 tsp Sea Salt


1) Use a mandolin to thinly slice your zucchini (about 1/8 inch thick, but not too thin!). If you do not have a mandolin, you can thinly slice your courgettes.
2) Place in a bowl, add your olive oil and sea salt, and rub the ingredients into the ‘noodles’. This will break down the cellulose and allow them to become more like noodles.

Put it all together…!

Thinly slice:
1-2 Tomatoes
1 Cup Spinach
(Optional): Mushrooms, onions, etc…
1) On a dehydrator sheet (as mentioned before, dehydrating is optional but optimal!) layer two zucchini noodles side by side.
2) Add a good dollop of ricotta cheese, followed by marinara. Add two half slices of tomato, your spinach, and add another layer of zucchini noodles.
3) Repeat step two, ending with a top layer of zucchini.
4) Once you have assembled all of your lasagnas, place in the dehydrator for 2-3 hours at 115 degrees. This will soften the noodles. When you’re ready to serve, use a spatula to lift the lasagna onto a plate. Sprinkle some basil, chopped tomatoes, and any excess marinara on top.
5) Enjoy!
This dish may take more effort to put together, but it’s worth it! As I’ve taught to guests before, if you are serving a raw dinner to a party of friends and family, this is a great meal. Served alongside a salad, and possibly with some dessert, you’ll wow the taste buds of all!
Dinner was just in time for a beautiful sunset…!

Enjoy this beautiful meal!

Amanda F