Raw Lasagna - Symposium

Gourmet Raw Lasagna

Last Years favourite is back again, a 100% vegan raw Lasagna.


Lasagna Sheets

Zucchini & Yellow Squash- thinly sliced & Marinated in apple cider vinegar.

Meat Sauce

Olive oil, Walnuts, Sundried Tomatoes, Sage, light soy sauce & seasonings. Blend all in the food processor.

Bechamel Sauce

Macadamia nuts, Cashews, Pine nuts, lemon juice & seasonings. Blend all.

Creamy Spinach

Spinach, Parsley, Cilantro, Onion, Cashew nut & seasonings. Roughly chop & Mix well.


Basil, Pine nuts, Olive Oil, Garlic & seasonings. Blend all in the food processor.


Cherry tomatoes, Beefsteak tomatoes, Oregano & Seasonings. Roughly blend all in the food processor.


  1. Spread tomato sauce on the bottom of the 2" Pan.
  2. Arrange alternate layers of marinated Zuchinni & Yellow squash, crisscross wise.
  3. Spread spinach mixture evenly on top of the layered zuchinni & yellow squash.
  4. Spread the meat sauce over the spinach mixture evenly.
  5. Spread bechamel sauce evenly.
  6. Follow the arranging of tomato sauce, zuchinni, spinach mixture & meat sauce until we have made 3 layers.
  7. Let the pan rest overnight in the cooler. 
  8. Remove the pan from the cooler. 
  9. Carefully cut the lasagna into the desired shape.
  10. Garnish with Pesto sauce, fresh basil & cherry tomatoes.
  11. Serve it.