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Vegan Lasagna Dip and Chips
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5 from 2 votes

Vegan Lasagna Dip and Chips

This fun, kid-friendly, everyone-friendly snack of vegan Lasagna Dip and Chips is exactly what you need to punctuate those moments of agony and ecstacy as you scream at the television, jump up and down and sit at the edge of your couch this Sunday. Dip is gluten-free.
Prep Time30 mins
Cook Time1 hr
Resting time15 mins
Total Time1 hr 45 mins
Course: Appetizer, Appetizer/snack
Cuisine: Italian, Vegan
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large onion (minced)
  • 4 cloves garlic (minced)
  • 7 oz vegan sausage (processed into small, crumbly bits. Or use any meatless beef crumbles)
  • 28 oz canned plum tomatoes (San Marzano tomatoes are great too)
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • Salt and ground black pepper to taste
  • ¾ cup vegan cashew parmesan
  • 8 oz vegan mozzarella shreds

For the cashew ricotta:

  • 1 cup raw cashews (soaked at least two hours or overnight, then drained)
  • ½ cup water
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ¼ cup fresh parsley (chopped)
  • Salt and ground black pepper to taste

For the lasagna noodle chips:

  • 16 lasagna noodles
  • 2 tsp extra virgin olive oil
  • Salt and ground black pepper to taste
  • ¼ cup vegan parmesan

Instructions

  • Make the meat sauce by heating the oil in a large saucepan. Add the onions and garlic. Saute, until they soften, about five minutes. Add the sausage or plant meat crumbles and saute for a couple of minutes.
  • Put the plum tomatoes in a bowl and squish them to break with your fingers. Add to the saucepan along with 1 cup of water.
  • Stir well, bring to a boil, add the oregano, red pepper flakes, salt and ground black pepper to taste. Stir and let the sauce cook for about 15 minutes or until it turns a bright red. Turn off heat and check seasoning. Set aside.
  • Make the ricotta, by placing the cashews in a food processor with all ingredients except the parsley. Process for a couple of minutes until fairly smooth. Mix in the parsley and pulse until it's mixed into the rest of the ricotta. Set aside.
  • Preheat oven to 375 degrees Fahrenheit.
  • In a two-quart baking dish, layer in half the tomato meat sauce. Layer on top half the vegan parm, half the ricotta and half the mozzarella. Repeat one more layer of the tomato sauce, vegan parm, ricotta and mozzarella.
  • Place the baking dish, uncovered, in the oven and bake 25 minutes. The sauce should be hot and bubbly. If your cheese is not melting, you can try turning on the broiler for 3-4 minutes at the end, but be careful and check frequently because you don't want it to burn.
  • Remove and serve hot with lasagna chips.

To make the lasagna chips:

  • Preheat oven to 375 degrees.
  • Cook the lasagna noodles until al dente in a large pot of salted boiling water. Fish out the noodles, pat them dry, then lay them out on baking sheets to cool (preferably line the baking sheets with a silpat sheet or parchment or cooking spray to keep them from sticking)
  • Once cool, cut the lasagna noodles into triangles by first making a diagonal cut, then a straight cut, a diagonal cut again and so on. Place the triangles in a bowl and toss with salt and pepper.
  • Spread them out in a single layer on a baking sheet and bake 13-14 minutes or until golden and crispy. Remove them to a bowl and toss immediately with cashew parmesan.

Nutrition

Calories: 380kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Sodium: 284mg | Potassium: 389mg | Fiber: 4g | Sugar: 5g | Vitamin A: 711IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg