Raw Vegan Mushroom Lasagna

We finally did it! Here is our first raw lasagna ever! It is a little sloppy but it is the flavor and the intention that counts. We can’t wait to try this again and make it phenomenal looking this time. We used Portobello and Oyster mushrooms which we marinated in balsamic vinegar, lemon juice and salt. Topped with a walnut–pecan pesto, stuffed with a creamy cashew cheese and a nice Al Diablo sauce. Here is the recipe, serves 4.

Filling: Mix all and let rest for at least 30 minutes to an hour


  • 2 Large Portobello Mushroom caps
  • 1 cup of Whole Oyster Mushrooms
  • 1/2 cup of lemon juice
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon Chipotle Pepper Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



  • 2 cups tightly pack fresh whole spinach
  • 3/4 cup tightly pack fresh whole basil
  • 3 tbl spoon olive oil
  • 1/2 table spoon salt
  • 1/4 teaspoon pepper
  • 1 small garlic cloves
  • 1 teaspoon fresh oregano

Cashew Cheese:


  • 1 and 1/4 cups cashew
  • 1 small garlic cloves
  • 1/4 teaspoon salt
  • 3 teaspoons lemon juice
  • 1/2 teaspoon Nutritional Yeast
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil

Al Diablo Sauce:


  • 6 sun-dried tomatoes
  • 4 small roma tomatoes on the vine
  • 1/2 cup parsley loosely packed
  • 3 1/2 large basil leaves
  • 1 teaspoon loosely packed fresh oregano
  • 1/4 salt
  • 1/4 red bell pepper
  • 1/4 chipotle pepper powder
  • 1 1/2 table spoon white chopped onion
  • 1 tbl spoon olive oil
  • 1 tbl spoon balsamic vinegar

2 thoughts on “Raw Vegan Mushroom Lasagna

  1. Hi Marlies,

    I’m sorry I have not been able to update my blog more often, but I promise to be more diligent. I will make this lasagna some time this week and I will make a video for you!!! How would you like that?!

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