Meatless Mondays: Raw Lasagna

Here’s another Meatless Monday recipe to tantalize your taste buds and get you preparing this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.


1 zucchini (courgette), sliced with vegetable peeler

1 carrot, sliced with vegetable peeler

Spinach leaves

1 ½ cup macadamia nuts, processed or cut up finely

a handful of parsley, coarsely chopped

a handful of coriander, coarsely chopped


2 tomatoes

1 ½ avocados

8 dates, soaked

2 lemons


1 red capsicum (pepper), sliced

10 mushrooms, sliced

2 celery stalks, chopped

¼ cup raisins/sultanas


Using a food processor, process the sauce mix and set aside for later use

Process the mince mix, setting aside for later

In a square baking dish, layer the zucchini slices on the bottom

Spread half of the sauce mix on top, setting the remainder aside

Sprinkle the carrot on top of the sauce, then the mince mixture

Sprinkle the spinach leaves on top of the mince mixture, then the remaining zucchini

Spread the remaining sauce mixture on top of the zucchini

Combine the macadamia nuts, parsley and coriander and sprinkle on top

Serves 4-8 people

Serve straight away or keep cool in the refrigerator

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About VivalaVegan

Viva la Vegan! started to promote Leigh-Chantelle’s Recipe Calendars in 2005 and has since grown to be an interactive community for vegans focusing on positive education, information and vegan outreach. Through the website, Leigh-Chantelle’s focus is on educating people to alternative lifestyle choices, proving that via compassion we can heal ourselves and each other. Easy to prepare recipes; blogs, articles and podcasts; an interactive forum, informative and how-to videos, interviews with inspiring vegans, vegan mentoring and more. You can find Viva la Vegan! On FaceBook , Twitter , YouTube, Pinterest and Google+
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