Raw Vegan Lasagna with Basil Pesto, Brazil Nut Ricotta & Sun-Dried Tomato Sauce
If you’ve been looking for a creative way to eat more vegetables, this Raw Vegan Lasagna deserves a spot on your menu. Layers of zucchini and yellow squash replace traditional pasta, while homemade basil pesto, creamy Brazil nut ricotta, and a rich sun-dried tomato sauce create all the comforting flavors of classic lasagna—without ever turning on the oven.
It’s fresh, vibrant, surprisingly filling, and proof that healthy food can be absolutely decadent.
- Prep Time: 45 minutes
- Soaking Time: 4–6 hours (Brazil nuts) + 30 minutes (sun-dried tomatoes)
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Dinner, Lunch, Main
Ingredients
Basil Pesto
- 2 cups fresh basil, packed
- ½ cup pine nuts
- ¼ cup extra virgin olive oil
- 2 garlic cloves
- 1 tablespoon nutritional yeast (optional)
- Salt and pepper to taste
Brazil Nut Ricotta
- 1½ cups raw Brazil nuts, soaked 4–6 hours, drained
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons water
- 1 garlic clove
- Salt and pepper to taste
Sun-Dried Tomato Sauce
- 1 cup sun-dried tomatoes, soaked 30 minutes
- ½ cup cherry tomatoes
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Lasagna Layers
- 1 large zucchini, sliced lengthwise into thin ribbons
- 1 large yellow squash, sliced lengthwise into thin ribbons
- 2 cups baby spinach
Instructions
Step 1: Make the Pesto
Place basil, pine nuts, olive oil, garlic, nutritional yeast, salt, and pepper into a food processor. Blend until smooth. Set aside.
Step 2: Prepare the Ricotta
Add soaked Brazil nuts, lemon juice, nutritional yeast, water, garlic, salt, and pepper to a food processor.
Blend until smooth and creamy.
Taste and adjust seasoning.
Step 3: Make the Tomato Sauce
Blend soaked sun-dried tomatoes, cherry tomatoes, olive oil, balsamic vinegar, oregano, salt, and pepper until smooth.
If needed, add a tablespoon or two of water to reach a spreadable consistency.
Step 4: Assemble
On a serving platter or shallow dish:
- Spread a thin layer of tomato sauce.
- Add a layer of zucchini slices.
- Spread Brazil nut ricotta.
- Add spinach.
- Spoon on basil pesto.
- Add yellow squash.
- Repeat the layers until ingredients are used.
- Finish with tomato sauce, pesto, and a sprinkle of pine nuts or fresh basil.
Refrigerate for 30–60 minutes before serving to allow the flavors to meld.
Enjoy chilled.
Notes
- A mandoline makes slicing the vegetables much easier.
- Pat zucchini and squash dry with paper towels before assembling to reduce excess moisture.
- Leftovers keep well in the refrigerator for up to 3 days.
- Garnish with fresh basil, microgreens, or cracked black pepper before serving