Radiantly Raw Lasagna

Radiantly Raw Lasagna courtesy of @erinyeschin

Spring is the perfect time to detox your system and there’s no better way to do that than by eating as many live foods as possible. Eating foods in their natural raw state allows your body to absorb all of their nutrient rich goodness while double dosing with fiber, which your body uses to cleanse itself the through elimination process. Just like removing the excess in your household can help it run smoother, ‘spring cleaning’ your body with raw food can do the same thing for you!

A great place to start, especially for those who are new to live cuisine, is my Radiantly Raw Lasagna. I mean, who doesn’t love Lasagna?!? (No one I want to know!) But the traditional kind is filled with gluten, dairy, and gobs of saturated fats which no one loves. My raw version is packed with calcium, protein, vitamins A & C and iron, giving this new twist on a family favorite the taste you crave with the nutrition your body deserves!

Don’t let the layer steps fool you…this dish is super easy. As easy as some 7 Layer Dip, in fact, so let’s get started! 

To begin, you’ll need to prep your layers with the following: 

Zoodle Layer 

4-5 Zucchinis (sliced lengthwise via a mandolin slicer)

Rub zucchini slices with a bit of Olive Oil & a pinch of salt. Set aside. 

Cashew Ricotta

1.5 c Raw Cashews (soaked for 2 hours or more)

1/4 c Fresh Lemon Juice

1/3 c Nutritional Yeast

1/4 c Filtered water

1/2 tsp Sea Salt

2 Garlic cloves

Drain soaked cashews. Combine all ingredients in the food processor, leaving the mixture slightly chunky. Set aside. 

Tomato Sauce

1 c Sun-Dried Tomatoes (soaked for 6 hours or more)

10-20 Cherry Tomatoes

2 tbsp Olive Oil

1 tbsp Oregano

¼ c Filtered Water

Pinch of Sea Salt

Pinch of Red Pepper Flakes

Combine all ingredients in the food processor until smooth. Set aside.

Basil Pesto

3 c Basil Leaves

3/4 c Pine Nuts

3 tbsp Olive Oil

1/2 tsp Sea Salt

2 Garlic Cloves

1 tbsp Fresh Lemon Juice

1 tbsp Filtered Water

Combine all ingredients in the food processor, leaving the mixture thick and chunky. Set aside. 

Walnut Crumbles

2 c Walnuts (soaked for 2 hours or more)

1 tbsp Rosemary

2 tsp Oregano

2 tsp Sage

1 tbsp Liquid Aminos

1/2 tsp Cayenne Pepper

1 tbsp of Olive Oil

1 Garlic Cloves

Combine all ingredients in the food processor, leaving the mixture thick and chunky. Set aside.


  • Line the plate with zucchini strips, overlapping them slightly.
  • On top of the zucchini layer, spoon a layer of tomato sauce. Then top that with basil pesto, then the ricotta, then the walnut meat.
  • Begin the second layer of overlapping zucchini strips and repeat with the tomato sauce, basil, ricotta, and walnut meat.
  • Finish with a final layer of overlapping zucchini strips, a dollop of tomato sauce, a sprinkle of pine nuts and a sprig of baby basil to garnish.

*Tip: When making this as a dish for guests or potluck, line your glass pan just as you would with an individual portion on your plate. When assembled, pop the lasagna into the fridge for a bit, this allows it to chill and set so that it’s easier to cut into individual portions. Garnish as usual.

 Mangia Bene and Eat Inspired!

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