Yummy Vegan Lasagna

Delicious Vegan Gluten-Free Lasagna

This recipe creates 2 Pans of Lasagna. I create extra for the next night! 

Even when I ate “normal” foods, I wasn’t that into lasagna. But this recipe changes everything 😉 It’s so freaking good our whole house usually eats it for lunch AND dinner when I make it. I’ve tried a lot of RAW lasagnas but they haven’t blown me away. They always taste like soggy vegetables with sauce all mixed together. This is a mostly raw recipe because I want to make everything as alive/raw as possible, while keeping the satisfaction high, so the only cooked pieces are the noodles and eggplant. I mix gluten-free rice lasagna noodles which makes the recipe more palatable and more filling. I also give options of various ingredients based on price and alternatives to save time.

Prep-Play and Layering the Lasagna!

First you’ll want to prep your veggies and start baking your eggplant slices. Next make the pesto, cheese layers, and tomato sauce (if you’re making it from scratch) — Remember to soak your seeds and nuts the night before. Once those layers are ready, you can begin boiling the noodles.

The layers will go as follows: tomato sauce, rice noodles, cheese layer, zucchini layer, pesto layer, eggplant layer (or rice noodle) and repeat from the first layer. I like to use a deeper pan so you can have lots of layers of flavor. You can add in the bell peppers and mushrooms in whichever layer you like. When your done layering, you can place the lasagna in the dehydrator for an hour or 2 to warm it before serving or you can place it in the oven on low heat to warm it through.


Thinly slice the zucchinis in the food processor in the vertical directly (like noodles) and set aside. Slice mushrooms. Thinly slice the eggplant creating round pieces and place in oven at 350 degrees for about 20 minutes or until soft. Slice bell peppers and either leave raw or broil them so they take on a fire roasted flavor.

    • 2 Boxes of Lasagna Rice Noodles
    • 3 Large Zucchinis
    • 2 Cups of Button Mushrooms
    • 3 Large Red or Orange Bell Peppers
    • 2 Medium Eggplants

Cheese Layer

Soak Cashews for 5-7 hours or overnight, then combine all ingredients in blender. 

    • 1lb Organic RAW Cashews
    • 2 Lemons (Juice)
    • 3 Cloves of Garlic
    • 1/4 C Olive Oil
    • 1T Balsamic Vinegar
    • 2T Nutritional Yeast
    • 1/2T of Salt (to taste)
    • A splash of water to help blend

Pesto Layer

Soak Pumpkin Seeds for 5-7 hours or overnight. If you want the layer creamy you can combine these ingredients in the blender and add a little water OR you could grind the seeds and mix in the rest of the ingredients (finely chop the basil and spinach), which would give it a bit more texture.

    • 1/2lb Pumpkin Seeds (or Pine Nuts for the opulent option) 
    • Big Bin of Basil (From Whole Foods)
    • Big Bin of Spinach
    • 3 Cloves of Garlic
    • 1/3C Olive Oil
    • 1/2T of Salt

Homemade RAW Tomato Sauce (or storebought)

I love making a RAW tomato sauce. Oftentimes I may not have the extra time or $$ to make a lot of tomato sauce so I’ll buy bottled sauce. They have biodynamic bottles at Whole Foods which are amazing. If you go in the bottle direction, it takes about 2 16oz jars per lasagna pan (so 4 jars for this recipe). This sauce will make about 1.5 quarts and you’ll need all of it 🙂

  • 6 Large Heirloom or Roma Tomatoes 
  • 1 Large Red Bell Pepper
  • 2 Jars of Sundried Tomatoes in Olive Oil. If you buy dried tomatoes (about 1/2lb) soak overnight in olive oil to soften them.
  • 4 Lemons (Juice)
  • 6 Cloves of Garlic
  • 3/4 C Olive Oil
  • 1/4C Balsamic Vinegar
  • 1T Nutritional Yeast
  • 1T of Salt (to taste)
  • A splash of water to help blend

Preparing the Dish to Serve

If possible I want this as RAW as possible so I’ll plate individual plates and put them in the dehydrator a few hours before to warm them. You can also place it in the oven at a low temperature and keep an eye on it so it doesn’t cook.