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9 Layer Rawsagna [Raw, Vegan, Gluten-Free]


After the delicious success that was our raw burritos, we decided to try another raw take on a different country’s cuisine: lasagna. Sure, there are plenty of other raw lasagna recipes out there. But we’ll save you the trouble. This one is the best. It’s crunchy, creamy, fresh, with a variety of different textures, and beyond healthy.

As if the rawsagna itself isn’t delicious enough, Clark’s genius marinara tops it all off. Make the sauce first and set it aside while you construct your rawsagna. The longer it sits, the more flavorful it will be.

Ingredients for Marinara Sauce

4 small garlic cloves
3 roma tomatoes
4 pitted medjool dates
1/2 cup of sun-dried tomatoes
1 red pepper
a couple of sprigs of fresh basil
1 teaspoon of sea salt

Slice the stems off the tomatoes and remove the stem and seeds from the pepper. Chop them into blender-manageable pieces.

Once your ingredients are ready, throw everything into a blender or food processor and blend until it’s smooth. It should look thick and hearty.

Medjools, garlic, sun-dried tomatoes, garlic, basil, and red pepper

Medjools, garlic, sun-dried tomatoes, garlic, basil, and red pepper

Blended to perfection

Blended to perfection

Ingredients for Rawsagna

2 medium sized zucchinis
2 medium roma tomatoes
2 avocados
1 cup of spinach
1/3 cup hummus (we like Trader Joe’s organic hummus)
1/2 cup bean sprouts
1/4 cup crushed almonds

Lots of color, lots of textures

Lots of color, lots of textures

Remove the ends of the zucchini and the dark green outer skin. Using a potato peeler (or a mandoline, if you’re blessed enough to have one), thinly slice the zucchini.  Lay the slices along the bottom of the dish to create a solid layer. The goal here is to mimic lasagna noodles’ thickness.

Our peeler gets the job done, but a mandoline is definitely on our kitchen wishlist


The zucchini was begging us to get up close and personal

Next, spoon the hummus over the top of the zucchini and smooth it out evenly. Add the bean sprouts on top of the hummus layer.

After sprouts, it’s time for another layer of zucchini. On top of this layer, place the tomatoes. Then, yet another layer of zucchini.


They’re crunchy and packed with nutrition – what’s not to love?


Add the mashed avocado and top it with spinach. We removed the stems from the spinach, just ’cause.  After the spinach, add one more layer of zucchini.


Getting greener

We’ve had a lot of layers, so to recap:

Layer 1: zucchini
Layer 2: hummus
Layer 3: bean sprouts
Layer 4: zucchini
Layer 5: tomatoes
Layer 6: zucchini
Layer 7: mashed avocado
Layer 8: spinach
Layer 9: zucchini

Now, for the grand finale, spoon a liberal amount of marinara on top of your creation. Sprinkle the crushed almonds on top. And that’s that! Raw, vegan, delicious lasagna!



One final layer of crunch





  1. Lori 14 March, 2013 at 19:14 Reply

    This sound great guys and I am gonna try it tonight. Could you give me an idea of how many this will serve? There is 4 in my family and I wanted to make enough for all!

    • Clark&Jordan 15 March, 2013 at 20:08 Reply

      This was enough for 3 people. We had enough leftover for a meal for 1 of us. We recommend doubling it for a family of 4. You’ll have leftover, but this recipe is great the second time around!

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