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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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1 Comment

  • Chia (328 comments)
    October 5, 2012 at 9:52 pm

    Looks tasty and fresh, and visually different from other raw lasagnas I’ve had. Thanks for sharing.

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