Vegan Lasagna Dip is the ultimate people pleaser. Its creamy, gooey, cheesy, savory with a hint of sweet! Layers of vegan ricotta, quick tomato sauce, caramelized onions and cheese. Grab some soft pita and grab a scoop 'cause this disappears fast! gluten free, nut free, oil free options
Hey there Party People,
You need a satisfying dip for your next party, but you want it to be kinda healthy, but also irresistible, oh and also, the party is full of non-vegans. Well. Do I have the perfect dip for you? Yes. Yes I do.
I trial ran this dip at a small family birthday dinner, (who are not vegan), and even the most plant skeptic of them all came back again and again. I'm calling this a win. One dip into these cheesy layers and you'll be ready to steal the rest away while no one's watching.
Layered Lasagna Dip?? Is that weird? When I first made this dip it was after a pizza night in my house. The pizza was topped (obviously) with literally everything that goes in this dip and as I dug into the left over toppings I realized this had to become a thing.
But when I actually assembled the dip and dug in.... it was like a lasagna exploded in my mouth. And therefore, Layered Lasagna Dip was born.
Lets break down the layers of Lasagna Dip....
Oil Free Caramelized Onions
Caramelized onions are the sweet kick that really adds a hit of umami to this dip. Did you know that you can caramelize onions without using oil or butter?? And it's super easy.
To get a good sweet caramelization it takes some time and patience, but good things come to those who wait.
All you need is a good non-stick pan. I use a large ceramic skillet with no problems. Toss the onions in your skillet, set the stove to low-medium and add a little salt. Let those onions sweat a bit and stir every few minutes. If and when they begin to stick to your pan start adding splashes of warm water to the pan to deglaze. Continue these steps till they are cooked to your liking, usually 40-50 minutes is where you get them so they're nice and browned, sweet and delicious.
When I went vegan, I thought my cheese loving days were over, and that included ricotta. I can not begin to explain how "real" this vegan ricotta tastes. It really is incredible and could fool anyone that it's not made with dairy!
I use this ricotta on pizzas, pastas, dips... really. It's that good. My two-year-old will attack it with a spoon if I let her.
You could use a store bought sauce if you choose to in this dip. But honestly, the sauce is so easy to make... just make it. You'll thank me. I use tomato paste as the base for this sauce because you can control the thickness of the sauce, as we don't want our dip to end up being too loose. Also, the tomato paste adds a deep, sweet and savory aspect that you don't find in any store bought sauce.
Layer it up and Chow Down!
Would it really be a Lasagna Dip if it didn't have layers? I think not. So get in there and build that lasagna … just you know... without the noodles. Ricotta. Sauce. Onions. Ricotta. Sauce. Onions. Cheese. Bake. Consume.
A nice crusty French baguette is what you really wanna spoon this onto. But get creative!! I also enjoyed a store bough flatbread that I just sliced up and warmed real quick in the oven!
PIN IT for later ⬇
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Having a party? Check out some of my other party favs! Vegan Buffalo Artichoke Dip & White Bean Avocado Dip!
Layered Lasagna Party Dip
- 2 sweet onions
- ½ teaspoon sea salt
- 14 oz tofu, firm
- ¼ cup nutritional yeast
- 2 cloves garlic roughly chopped
- salt & pepper to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes optional
- 1 teaspoon oregano
- ½ cup caramelized onions (from above)
- 6 oz tomato paste
- ¾ cup water
- 1 tablespoon oregano
- ½ tsp garlic powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon coconut sugar or sub sugar of choice
- salt & pepper to taste
- ½ cup vegan shredded mozzarella leave out for oil free
- For oil-free caramelized onions, add onions and salt to a large non-stick pan and set to low-medium heat. Stir occasionally every 3-5 minutes. When onions begin to stick to pan add splashes of water, about 2-3 tablespoon at a time to deglaze the pan. Cook this way for 40-50 minutes. The longer the more caramelized and sweet they will be!
- Add all ingredients to a food processor and process until smooth. Add salt & pepper to taste.
Make Simple Sauce
- Combine all ingredients into a medium bowl and whisk to combine. Add salt & pepper to taste.
Assemble & Bake
- Set oven to 350°
- In an 8x8 glass baking dish, layer half of the ricotta, half the sauce and half the caramelized onions
- Repeat layering once more time and then top with vegan mozzarella, if using.
- Bake for 15 minutes, till warm and cheese is melted
- Serve with warmed pita, crusty bread or store bought pizza crust/flat bread.
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