Oil Free Raw Vegan Lasagna Recipe

This oil free raw vegan lasagna recipe has many delicious, creamy layers. When you make this, be sure to get your kids involved, because it’s extremely fun and colorful to make. It is nothing like the traditional, greasy lasagna. Full of healthy fats, greens, and vegetables. It is extremely water-rich, and even oil free. 

That’s me, going in for a bite. I honestly find that this oil free raw vegan lasagna tastes even better than its oil free cooked counterpart, because the flavors are much stronger.






The Many Layers of the Oil Free Raw Vegan Lasagna

When making this dish, like almost all of my recipes, you will find endless options. You can easily play around with the different layers in here.

I think the tomato sauce in this oil free raw vegan lasagna is a must, but the rest of the layers can definitely be changed. I like to incorporate pesto so that I can make it with lots of delicious greens. Some greens you can add to your pesto include cilantro, arugula, kale, broccoli, chard (if you are a fan, I happen not to be), parsley, and spinach. Oh yes, and basil 😉

You can also choose to use raw vegan cheese instead of pesto, but I always recommend using pesto – since it’s basically like raw vegan cheese with greens and herbs!

Oil Free Raw Vegan Lasagna

In addition, another amazing element of this oil free raw vegan lasagna is the actual lasagna. Using zucchini is incredible because it resembles wheat lasagna so much, but contains more nutrients. Just take a look at it in this photo. Doesn’t it look like cooked lasagna sheets?

You can also choose to dehydrate your oil free raw vegan lasagna. Because this dish is so water-rich, it would be lovely to serve it after just 1-2 hours in the dehydrator. You’d get a warm lasagna that is also much easier to serve because it would not be leaking water everywhere. 

Plus, this oil free raw vegan lasagna can also accommodate a whole bunch of sliced up veggie layers, like sliced tomatoes, mushrooms, and bell pepper. Just choose your favorites. 

In the recipe below, I have included all 3 different layer options, but of course you can customize it to your liking completely. 

Oil Free Raw Vegan LasagnaOil Free Raw Vegan Lasagna

Ok, I understand. I will make you stop drooling now. Just go and make this. It’s absolutely divine, and very easy to prep too!


Oil Free Raw Vegan Lasagna


For the lasagna layers

  • 1-3 zucchinis
  • 1/2 cup chopped white button mushrooms soaked in 1 tablespoon tamari

For the tomato sauce

  • 1 cup cherry tomatoes
  • 7 raw sun-dried tomatoes soak them first for about 2 hours, and use the water in the recipe as well
  • A pinch of salt or skip (if using very salty sun-dried tomatoes)
  • 1/2 teaspoon each of oregano thyme, rosemary, and basil
  • 2 cloves of garlic
  • 1 date
  • 1 tablespoon apple cider vinegar or coconut vinegar

For the pesto

  • 2 cup basil leaves packed (you can also use cilantro, arugula or spinach, or a mix!)
  • 1/2 cup walnuts soaked overnight
  • 4 cloves garlic
  • squeeze of lemon juice
  • 2 tablespoons nutritional yeast

For the cheese

  • 1/4 cup water
  • 4 tablespoons of nuts soaked overnight you can use pine, macadamia, or cashews
  • Juice of 1 small lemon
  • 2 tablespoons nutritional yeast
  • 1/4 of a shallot or onion
  • 2 cloves of garlic
  • Pinch of salt


For the tomato sauce

  • Blend all ingredients until smooth.
  • You can leave it chunky if you like by just pulse blending, or blending on the lowest setting until just combined.

For the pesto

  • Run your food processor, and throw in the cloves of garlic to chop.
  • Then, add all the ingredients, and process until a smooth mixture results.

For the cheese

  • Blend until completely smooth.
  • It is best to use a high-speed blender for this.

For the final product

  • Take 1 zucchini and cut it length-wise in half.
  • Then use a mandolin to slice thin around 3" pieces lengthwise. Each lasagna requires 6 pieces.
  • If you want to have an authentic look, peel the zucchini.

Layers (from bottom to top)

  • 3 overlapping thin zucchini strips as a base (slightly overlapping)
  • Smother around 3-5 tablespoons of raw pesto sauce on top (make sure it's a thin layer so that the lasagna is not too watery)
  • Layer 3 overlapping zucchinis on the pesto sauce
  • Smother 3-5 tablespoons of tomato sauce on top
  • Thin slices of tamari-soaked white button mushrooms, spread on top of the tomato sauce and laid flat
  • 3-5 tablespoons cheese sauce spread on the mushrooms
  • 3 thin strips of zucchini, overlapping
  • Cherry tomato halves, spread flat on the zucchini layer
  • Sprinkle of dried herbs on top
  • You can change the order of the layers, and also add your own! For example, you can slice up some large tomatoes as a layer, or thin strips of bell pepper! Use your creativity and enjoy 🙂
  • Optional: dehydrate on 118F for 1-2 hours if you want a warmer, heartier and less watery version.
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.