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Raw Vegan Lasagna

A nut-free raw vegan lasagna with mushroom meat, golden zucchini cheese, garlic herb tomato sauce, and eggplant/zucchini "noodle" layers.
Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Servings: 8
Author: Amanda Nicole Smith

Ingredients

"Noodles"

  • 1 eggplant
  • 1 zucchini

Tomato Sauce

  • 4 to matoes; sliced preferably romas
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 garlic cloves; sliced
  • 1/2 onion; sliced
  • 1/2 tsp peppercorn
  • pinch of salt

Mushroom Meat

  • 4 cups crimini mushrooms
  • 2 tbsp tamari; or soy sauce
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin seed
  • 1 tbsp rosemary

Zucchini Cheese

  • 1 cup golden zucchini; shredded
  • 1/4 cup nutritional yeast
  • 1/4 tsp salt

Instructions

"Noodles"

  • Peel the eggplant; cut even 1/4 inch strips, best done with mandoline.
  • Cut zucchini in even 1/4 inch strips, also best done with a mandoline.
  • Lay the "noodles" flat on the dehydrator sheet, or baking sheet with parchment paper. You may also want to oil the surface if using the oven.
  • Sprinkle a little salt over them.

Tomato Sauce

  • Slice the tomatoes, onions, and garlic and lay them flat.
  • Put the herbs over top.

Mushroom Meat

  • Throw all the ingredients into the food processor and mix until it resembles ground meat.
  • Lay it out flat and spaced as best as possible.

Zucchini Cheese

  • Shred the zucchini and put it in a small mixing bowl.
  • Add the nutritional yeast and salt, and mix together.
  • Lay out flat and spaced as best as possible.

Dehydrate or Bake

  • Dehydrate all the trays at about 135 degrees for 1-2 hours.
  • -Or- Bake at the lowest temperature for 1-2 hours, check frequently. If your oven has a convection setting, use it.

Assembly

  • Layer all the ingredients and serve.

Notes

Eat right away or store in the refrigerator for up to 1 week.
Heat up in the dehydrator or oven at aprox.165 degrees for about 30 minutes.