Raw Living Lasagna

Yummy Raw Living Lasagna with “meat”



  • 1 large organic zucchini  (most zucchini is gmo)
  • 1 medium organic tomato
  • 1 cup of organic fresh basil
  • 2 cups of organic baby spinach
  • 1 cup of organic sun dried tomatoes
  • 3 pitted dates
  • 3 large organic lemons
  • 3 cloves of garlic
  • 2 cups of walnuts
  • 1/2 cup of pine nuts
  • 3/4 cup of raw cashews
  • 4 tablespoons of Bragg’s liquid aminos
  • spices – marjoram, thyme, sage, salt & pepper
  • 1/2 cup of extra virgin olive oil
  • filtered water

First the nuts have to be soaked in water for 6 hours, except for the pine nuts.  Place nuts (walnuts, cashews)  in individual covered containers filled with water. Put in the fridge for 6 hours. Then drain and set aside. Also soften the sun dried tomatoes by placing them in a bowl covered in filtered water for 30-45 minutes. Squeeze the lemons and set the juice aside.



  • 2 cups of drained and soaked walnuts
  • 1 teaspoon of thyme
  • 1 teaspoon of sage
  • 1 teaspoon of marjoram
  • 4 tablespoons of Bragg’s amino acids
  • salt and pepper ( I use pink Himalayan salt)

Place all ingredients into blender or food processor. Do not pulse long. Pulse until the consistency resembles crumbled hamburger meat or sausage like the photo below. Sprinkle a little salt and pepper. Set aside. This stuff is so good. You can also use it as taco “meat” or make it into a patty for “hamburger” or top it on healthy crackers for an easy appetizer.



  • 1/2  cup of raw pine nuts (these do not need to be soaked)
  • 1 cup of organic fresh basil
  • 2 cups of organic baby spinach leaves
  • 1/2 cup of lemon juice
  • 2 cloves of garlic
  • 1/4 cup of extra virgin olive oil

Place all ingredients in blender or food processor. Blend until smooth. You can also use this recipe for dips and sauces. Save a few basil leaves for the top of the lasagna.


Marinara Sauce:

  • 1 cup softened sun dried tomatoes
  • 3 dates, pitted
  • 1/4 cup of  lemon juice
  • 1 clove of garlic
  • 1 teaspoon italian spices
  • 1/2 teaspoon of thyme
  • 1/4 cup of extra virgin olive oil
  • 1 tablespoon of filtered water

Be sure to soften your sun dried tomatoes by soaking them in water 30-45 minutes before you make this recipe. Chop up the clove of garlic fine. Mince the pitted dates. Place all ingredients in blender or food processor and blend until chunky smooth. Set aside.


Cashew Cheese:

  • 3/4 cup of soaked cashews
  • 2 teaspoons of water
  • 2 teaspoons of lemon juice
  • pinch of salt

Place all ingredients into blender or food processor.  Be careful to pulse only until it is the texture ricotta cheese texture. Set aside. This is a very popular recipe. I love it.  There is a word of caution though, some people can get really bad tummy aches from cashews even if they are soaked. I didn’t use as much of the cheese as I normally would for this reason, so I had a lot of cheese left over.

Slice tomatoes very thin. Slice the zucchini lengthwise as thin as possible. You can use a large peeler if you have one.

Now you are ready to make your lasagna! Start by placing a zucchini slice on a plate then top with marinara, pesto, cheese, tomato and meat and then repeat the layers. Add a sprinkle of Italian seasoning with a basil leaf. Serve immediately. Note: If you make it and refrigerate it, the tomatoes and zucchini will make it watery. This makes 2-3 servings depending on how big you make your layers. Enjoy!