Layered Lasagna Party Dip
Warm and cheesy, this dip will be the hit of your next party! Vegans & non-vegans alike will devour this dip before you can say LASAGNA!
Ingredients
Caramelized Onions
- 2 sweet onions
- ½ teaspoon sea salt
Ricotta
- 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)
Simple Sauce*
- 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
To assemble
- ½ cup vegan shredded mozzarella leave out for oil free
Instructions
Caramelize Onions
- 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!
Make Ricotta
- 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.
Notes
Notes
*May sub a store bought pizza or marinara sauce for home made!
-Make this dip a day in advance and store in the fridge without baking. Remove from fridge and bake right before serving!