E-Newsletter  |

 Follow us:

The Instagram logo

Rustic Raw Lasagna Recipe


2 servings



  • 1 medium-sized courgette
  • 30g baby spinach
  • 2tbsp olive oil
  • 1/8tsp sea salt


  • 45g raw pine nuts, soaked
  • 47g raw cashews, soaked
  • 2tbsp water
  • ½tbsp nutritional yeast
  • 2tsp lemon juice
  • ¼tsp sea salt

Bolognese sauce

  • 28g soaked sun-dried tomatoes, drained well
  • 33g soaked raw walnuts
  • few leaves of fresh basil, chopped
  • ½tsp dried Italian seasoning
  • 1 small date, crushed
  • dash of crushed red pepper
  • ¼tsp sea salt

Parmesan cheese

  • 140g raw cashews
  • 1 clove garlic crushed
  • ½tbsp nutritional yeast
  • ½tsp sea salt


1. Slice the courgette lengthways into six using a mandolin or a knife. Cut each slice in half to make 12 pieces. 

2. In a bowl toss the spinach, olive oil and sea salt and give everything a light massage. Allow the mixture to marinate while you make the sauce and cheese. 

3. For the ricotta process all ingredients in a food processor until smooth.

4. For the sauce process all the  ingredients in a food processor and leave slightly chunky.

5. To assemble, lay down two pieces of courgette side by side and top with a thin layer of ricotta followed by a generous layer of Bolognese sauce. Top with spinach and repeat the layers again.

6. To make the Parmesan cheese process the ingredients in a food processor then store in the fridge.

7. Sprinkle over the lasagna.

Recipe courtesy of Raw & Simple Detox by Judita Wignall, Quarry


Read more recipes from Rude Health Magazine...

Read the Food articles archive...