As mentioned in the raw vegan cashew ricotta cheese post, we were in the mood for raw vegan zucchini lasagna and this recipe definitely satisfied us!  We made this recipe for the 5th day of our challenge; it proved to be filling and delicious! We even had leftover raw lasagna sauce as well as cashew ricotta cheese to make a pasta out of grated carrots and zucchinis the next day! So far, I would have to say this recipe has been my favorite one since we started our 30 day raw vegan challenge! Most raw recipes are quick and easy, but this one takes some time. It is worth it though as you will find out with every gourmet bite! Let’s get started!

The first thing you will need to prepare is some raw vegan Italian sausage meat made from walnuts. We made a variation of our already existing recipe (click here to view) without using vegan Worcester sauce because we questioned whether or not it was raw. You will start by soaking 3 cups of walnuts in water for 12 to 24 hours, so you will need to plan ahead for this recipe!

Ingredients for the Raw Italian Sausage Meat:

• 3 cups of raw walnuts that have been soaked
• 1 teaspoon of cumin
• 1 1/2 teaspoon of sea salt
• 1 teaspoon of dried oregano
• 1 teaspoon of dried parsley
• 1/2 teaspoon of dried basil
• Dash of ground black pepper
• 1/4 teaspoon of garlic powder
• 1 Tablespoon of red onions, diced
• 1 Tablespoon of olive oil
• 1/2 teaspoon of Tamari
• Dash of red pepper flakes
• Dash of ground cardamom
• Dash of ground cinnamon
• Dash of nutmeg powder
• 2 teaspoons of fennel seeds*

Instructions for the raw vegan Italian sausage meat:

Add all of the ingredients except the fennel seeds into a high powered blender. We used a Vitamix. Blend until almost completely smooth. You could use a food processor for this as well and pulse until everything is almost smooth. Using a food processor may end up with a slightly more crunchy result, but it would work for the most part. Empty the blender or food processor container into a bowl and set aside.

* Do not blend the fennel seeds with everything else in the high powered blender. Wait until mixture is blended, then stir the fennel seeds in with a spoon!

Now, wash and slice some organic raw zucchinis the long way. Get as many long slices as you can about 3 mm thick (a little more than 1/10th of an inch). Each lasagna piece you make will require 1 to 2 average sized zucchinis.

Next, you will need to prepare our raw vegan cashew ricotta cheese recipe (click here for recipe). Once you are done, empty the contents into a bowl and set aside.

Finally, you will need to make some raw lasagna sauce.

Ingredients for raw lasagna sauce:

• 1 Tablespoon of olive oil
• 6 sun dried tomatoes
• 3 medium sized tomatoes
• 1/4 cup of red onions, diced
• 1 garlic clove
• 1/4 teaspoon of cumin
• 1 teaspoon of Himalayan salt
• 1/2 Tablespoon of dried basil
• 1 Tablespoon of dried oregano
• 1 teaspoon of dried parsley
• Dash of ground cinnamon
• Dash of ground allspice
• 1 teaspoon of rice or agave syrup

Instructions for raw lasagna sauce:

Add all the ingredients into a high powered blender and blend until smooth. Be careful to not allow the blender to heat the sauce up above 35° Celsius (95° F)! Empty sauce into bowl and set aside.

Are you ready to make some raw vegan zucchini lasagna now? We sure were!

Instructions for the raw vegan zucchini lasagna:

1. Start by forming a layer of zucchini slices on the bottom. We used about 4 slices side by side, slightly overlapping each other.
2. Then, add a layer of the cashew ricotta cheese on top of the zucchini noodles.
3. On top of the cashew ricotta cheese add another layer of zucchini noodles.
4. On top of that layer of zucchini noodles, add a layer of raw lasagna sauce.
5. On top of the raw lasagna sauce, add another layer of zucchini noodles.
6. On top of that layer of zucchini noodles, add a layer of the vegan Italian sausage meat.
7. On top of the vegan Italian sausage meat add a final layer of zucchini noodles.
8. Finally, top it all off with a layer of the cashew ricotta cheese and garnish with some dried basil!

Ready to be served and enjoyed! It is best to serve this dish with a decent sized knife with the fork (and maybe plenty of napkins)!

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