Savor the Summer: Make Cara Provenzano’s All-Time Favorite Vegan Lasagne

Whether you’re a full-time vegan or just a lover of Italian cuisine with a goal to eat healthier this summer, you will LOVE this Raw Vegan Lasagne recipe. Shared with us by LA’s premier private yoga instructor/ health advocate Cara Provenzano of JediYogaWarrior.com, the taste of this five-star-rated, veggie-packed dish is road-tested (and non-vegan approved!)

“The restaurant I used to buy this from in New York City was walking distance from my old apartment and my first introduction to vegan food,” explains Provenzano, “I used to pay $30 for this dish back in 2007- now I have the recipe and make it at least once a month. Let’s be honest: I’m Italian and just can’t stay away from any meal with these fresh ingredients. My non-vegan husband even eats it – that’s saying a lot!”

Here’s how to make it: 

Cara Provenzano’s All-Time Favorite Raw Vegan Lasagne Recipe

Nut cheese ingredients:

  • 1 1/2 cups macadamias soaked 4 hours or more
  • 1/2 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 yellow pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 cup water or a little more as needed

Walnut meat layer ingredients:

  • 1/2 cup walnuts soaked 1 hour or more
  • 1 cup sun-dried tomatoes soaked for 1 hour or more
  • 1 tablespoon brown miso
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 1 tablespoon nama shoyu
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Tomato sauce ingredients:

  • 1 1/2 cups sun-dried tomatoes soaked 2 hours or more
  • 2 soft dates
  • 2 cloves garlic
  • 2 cups tomato seeded and chopped
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Pesto ingredients:

  • 2 cups tightly packed basil leaves
  • 3/4 cup pine nuts or walnuts
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 tablespoon lemon juice

Wilted spinach ingredients:

  • 6 cups torn spinach
  • 5 tablespoons dried oregano
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

Other ingredients:

  • 4 courgettes zucchini, cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
  • 1 pinch of black pepper
  • 9 sprigs basil


Nut cheese:

  1. Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

Walnut meat layer:

  1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce:

  1. Process in a food processor until smooth.


  1. Process all ingredients, leaving some chunkiness!

Wilted Spinach:

  1. Place all ingredients in a bowl and massage.  Drain off any excess liquid.


  1. Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
  2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
  3. Finish this with another layer of slightly overlapping courgette strips.
  4. Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
  5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
  6. Garnish individual portions with black pepper and a sprig of basil.

Did you make this dish? Tell us what you think! Share your comments below.