It hasn’t been long ago since I had gone vegan.  Not long after that, I had found quite an interest in the raw food kitchen.

I tried making a raw lasagna and this is what turned out.


Made from zucchini stripes and spinache as the “noodle” layers, the cashew-spinache cream as the sauce and some cherry tomatoes as a fresh component, this dish was a refreshing and satisfying lunch.

You’ll need:

1/2 zucchini

one hand full of spinache (take some extra leaves for stacking up)

one hand full of cherry tomatoes

a hand full of raw cashew nuts

1 minced garlic clove

and salt and lemon juice to taste


First of all, cut a zucchini into half. Then cut it again lengthwise. Then take a potato peeler and slice off zucchini layers.

Slice the cherry tomatoes

Put the cashew nuts, the spinache and the minced garlic into a food processor. And a bit of water and process until the texture is creamy yet chunky. Add salt and lemon juice to taste and process until mixed.

For stacking up the layers, start with a layer of zucchini stripes. Add some of the sauce, a few slices of the cherry tomatoes and a big spinache leaf and some more sauce. Repeat this a few times. Decorate the lasagna with some more cherry tomato slices, some chopped spinache and chopped zucchini.