Raw-Cooked Fusion Lasagna

To put this raw-cooked fusion lasagna together, you will need to make your own herbed almond cheese and raw tomato sauce. It takes a little work, but the result is ultimately so worth it!


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Raw-Cooked Fusion Lasagna

Raw-Cooked Fusion Lasagna




  • 6 brown rice lasagna noodles
  • 2 cups diced zucchini
  • 1 finely chopped spinach
  • ¼ cup diced onion
  • 68 fresh basil leaves, minced
  • ½ cup herbed almond cheese (see below)
  • ⅔ cup raw tomato sauce (see below)

Herbed Almond Cheese (makes about 2.5 cups)

  • 2 cup almonds, soaked overnight in warm water and skins removed
  • 1 cup purified water
  • 1 tsp light, mellow miso
  • 1 clove garlic or ½ tsp garlic powder
  • 1 tsp celtic sea salt
  • ½ tsp dried basil
  • ½ tsp dill weed
  • ¼ tsp onion powder
  • Pinch of black pepper

Raw Tomato Sauce

  • 1.5 cups seeded and chopped tomatoes
  • 1 cup sun-dried tomatoes, soaked in 2 cups water for 15 minutes
  • ½ soaking water from sun-dried tomatoes
  • ¼ tsp sea salt
  • 1 tsp tamari
  • 2 dates
  • 1 tsp apple cider vinegar
  • 12 clove garlic ( or ½ tsp garlic granules)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ¼ tsp paprika
  • pinch of black pepper


  1. Make your herbed almond cheese and raw tomato sauce first (or a day ahead) and set aside, directions below.
  2. In a large pot boil water and place pasta in until just passed al dente. While the pasta is cooking, prepare the vegetables and basil and place into a bowl along with the herbed almond cheese, mix well until thoroughly combined. Strain the pasta and spread them all flat on a large cutting board. Divide the veggie-cheese mixture evenly among each lasagna noodle and spread mixture from end to end with a fork. Roll the pasta and place onto a serving plate. Pour ⅓ cup of tomato sauce on each lasagna serving and serve. Garnish with fresh basil and/or sliced green onions. To make a cream sauce, just add ¼ cup water to ½ cup of leftover almond cheese and stir. Drizzle the cream sauce over top of the lasagna.

Herbed Almond Cheese

  1. Blend almonds and water in a high speed blender. Scrape down sides of blender container while pulling/folding nut mixture into center of container to keep nut mixture blending. Blend until smooth (about 1-2 minutes). 
  2. Place cheese in mixing bowl, add remaining ingredients, mix well.
  3. Place in covered glass container. Store in the refrigerator for up to 5 days.
  4. NOTE: To remove skins from almonds, pinch them over top of a large bowl and they should pop right out of their skins.

Raw Tomato Sauce

  1. Blend until smooth in a high-speed blender.
  2. Store leftovers in a sealed glass container in the fridge for up to 4 days.


Find more of Kristi’s recipes on @kristi.keating.

Tried this raw-cooked fusion lasagna and are looking for more inspiration?

Check out our raw recipes & vegan lasagna recipes selection. There’s something for everyone!



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.