Raw Mushroom and Zucchini Lasagna

This vegan gluten free Raw Mushroom and Zucchini Lasagna can be eaten raw or served hot. Either way, it is rich and satisfying!

In the past, I have gone through phases of eating a raw vegan diet. I had a hard time with it during the colder months, because I craved a comforting hot soup or other hot meal.

I also found that I had to be ultra organized. It is a matter of thinking about what recipes you want to make ahead of time, and sprouting grains and legumes way in advance.

Then, there was the dehydrating, which also needed to be thought through. Dehydrating can take many hours. I still gravitate towards raw foods during the Spring and Summer months, hence this Raw Mushroom and Zucchini Lasagna was born.

It may seem or sound strange to eat lasagna raw and unheated, but trust me, it is really good! Of course, you could always heat this up, if you find it too strange.

I ate it raw and heated, just to test it both ways. Either way, it is rich and satisfying. I used a cashew spread for part of the filling, which is similar to my Tofu Ricotta, but raw and made with cashews.

Raw Mushroom and Zucchini Lasagna

Whether you are on a raw vegan diet or you just want to add more plant based foods into your routine, this raw lasagna is for you.

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Here’s the mandoline that I own. It’s great because it has a guard to protect your fingers. You can adjusts the thickness of the cut as well.

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Raw Mushroom and Zucchini Lasagna

This vegan gluten free Raw Mushroom and Zucchini Lasagna can be eaten raw or served hot. Either way, it is rich and satisfying!

Course Main Course

Cuisine raw, vegan, gluten free

Keyword raw lasagna, raw mushroom and zucchini lasagna

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 - 3

Calories 483kcal

Author Willow Moon

Ingredients

Cashew Spread

• 1/2 cup raw cashews
• 1 tablespoon lemon juice
• 1 teaspoon fresh basil
• 2 tablespoon water
• 1 tablespoon nutritional yeast
• 1 clove garlic minced
• salt and pepper

Marinated Mushrooms

• 1 1/2 cups finely chopped baby portobello mushrooms
• 2 tablespoons low sodium gluten free tamari
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

Lasagna

• 1 zucchini
• Raw Red Pepper Tomato Sauce

US Customary - Metric

Instructions

• Soak cashews in a cup of water for at least an hour to soften them. Drain.
• In a food processor, combine all cashew spread ingredients. Add salt and pepper to taste.
• In a separate bowl, combine mushrooms, tamari, apple cider vinegar, basil, and oregano. Let marinate at least an hour.
• Slice zucchini lengthwise on a mandoline at 1/16", or thinly slice with knife, making super thin slices.
• In a casserole dish or on a plate, overlap zucchini slices. Spread cashew spread on top. Next spread marinated mushrooms. On top of mushrooms, layer marinara sauce.
• Repeat with another layer of zucchini, cashew spread, marinated mushrooms, then marinara. Top with zucchini and red pepper tomato sauce.

Nutrition

Calories: 483kcal | Carbohydrates: 35g | Protein: 15g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 1055mg | Potassium: 1387mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1995IU | Vitamin C: 66.2mg | Calcium: 72mg | Iron: 4.7mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.