Raw Mushroom and Zucchini Lasagna

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


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



  • 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.


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