Raw Lasagne Submitted by Claire Walters - Raw Blend

Our RAWsagne is simply delicious. It will have you reaching for seconds, maybe even thirds? Using fresh, raw vegetables and a nutty “cheese” sauce you will have the perfect flavour combination that will even silence the harshest of critiques.


Lasagne Stack

  • 1 large continental cucumber (cut in half, sliced thinly)
  • 1 large beetroot (grated)
  • 1 tomato (thinly sliced)
  • 2 medium carrots (grated)

We used our 8 in 1 Raw Slicer to slice and grate our vegetable ingredients.

“Cheesy” sauce

  • 2 cups almonds (blanched)
  • 1 cup hemp seeds
  • juice of 1 lemon
  • 1 tsp Himalayan sea salt
  • 1 cup filtered water
  • 1/2 fresh clove garlic
  • 2 Tbsp nutritional yeast
  • 1/4 tsp turmeric (optional)
  • 1 tsp chia bran (optional)


“Cheesy” Sauce

  1. Put all the ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select speed 1, turn the machine on and quickly increase to high speed.
  3. Use tamper effectively to press the ingredients into the blades.
  4. Blend until smooth and set aside in a bowl.

Assembling your RAWsange

  1. Line a baking tray with thinly sliced cucumber.
  2. Place grated beetroot over the top to just cover your entire cucumber layer.
  3. Spread some “Cheesy Sauce” over your grated beetroot.
  4. Place your grated carrot over the “Cheesy Sauce” layer.
  5. Thinly slice your tomato and place over the carrot layer.
  6. Spread some more “Cheesy Sauce” over the carrot layer and then place more sliced cucumber on top.
  7. Cut and serve straight away or you can dehydrate your RAWsagne for about 1 hour at 68 Degrees C to serve it slightly warm.
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