keto zucchini lasagne

Sara Louise's Keto Raw Zucchini Lasagna

A delicious lasagne made from zucchini and cheesy macadamia nuts.
Course Main Course
Cuisine American
Keyword raw zucchini lasagna
Servings 12
Calories 244kcal
Author Sara Louise


For The Macadamia Cheese

  • 3-4 Tbsp lemon juice
  • 2 cups raw macadamia nuts
  • pinch garlic powder
  • pinch white pepper
  • 1 teaspoon pink Himalayan salt

For the Nut Pesto

  • 2 garlic cloves whole
  • 2 cups basil leaves
  • 3/4 cup pili nuts
  • 1/4 teaspoon pink Himalayan salt
  • 1 teaspoon lemon juice
  • 1/2 cup olive oil
  • pinch ground black pepper

Tomato Oregano Sauce


  • Begin by soaking the raw macadamia nuts in 4 cups of water for at least 6 hours. Best way is to soak them while you sleep.
  • Drain the raw macadamia nuts and rinse them off with some warm water.
  • Place all ingredients in blender or food processor.
  • Add 1 cup of water and combine on and off.
  • Make sure the mix is gooey like melted cheese.
  • Add a bit more water or lemon juice as required.
  • You can place in the fridge.

Making the Zucchini Noodles

  • Cut thin even strips of zucchini with a noodle maker.
  • Slice your tomatoes
  • This will make at least 12 servings of delicious zucchini lasagne..


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Calories: 244kcal | Carbohydrates: 4g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Sodium: 437mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 2.7mg | Calcium: 34mg | Iron: 1.2mg