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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.