This Raw Lasagne is inspired by

I changed some ingredients around to suit.

Serves 9 large portions.I recommend making in a tray and using a very sharp knife to cut, whilst it is in the tray.  Best left to set for a few hours.

Nut cheese

  • 3 Cups Cashews – soaked
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 yellow capsicum
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt – I used herbarmare
  • 1/2 cup water as needed
  1. Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

Walnut meat layer

  • 1/2 cup walnuts, soaked 1 hour or more
  • 1 cup home dehydrated semi dried tomatoes seasoned with herbamare
  • 1 tablespoon dark/brown miso
  • 2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • Tbs chipotle
  • 1 tablespoon olive oil
  1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce

  • 1 cup home dehydrated semi dried tomatoes seasoned with herbamare
  • 4 soft dates
  • 1 cloves garlic
  • 2 cups tomato, seeded and chopped
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  1. Process in a food processor until smooth.


 Green pesto

  • 2 cups tightly packed basil leaves
  • 3/4 walnuts, soaked
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt / herbamare
  • 1 clove garlic (small)
  • 1 tablespoon lemon juice
  1. Process all ingredients, leaving plenty of chunkiness!

Spinach layer

  • 6 cups torn spinach
  • 5 tablespoons dried oregano
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  1. Blend together.  I added a touch of lemon juice and I have made this with baby spinach and silver beet.  Both work fine.   



  • 5 medium Zucchini, cut lengthwise
  • Sprigs of basil for garnish – optional
  • Extra nutritional yeast for garnish
  1. Line the base of your dish with a layer of the Zucchini strips, overlapping them slightly.
  2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
  3. Finish this with another layer of slightly overlapping Zucchinistrips.
  4. Repeat step 2, but before adding the final layer of Zucchini, take your wilted spinach and create an additional layer with that.
  5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
  6. Garnish individual portions with nutritional yeast and a sprig of basil.



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Darwin, Northern Territory

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