| Moderate | Vegan | Gluten Free | Soy Free
Lasagna Dip
INGREDIENTS
Lasagna Dip:
- 3 tbsp vegan butter or oil
- ¾ cup diced white onion
- 3 tbsp minced garlic
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 4-7 cups cooked lentils
- 5 tbsp steak seasoning
- 2 tbsp Italian seasoning
- 3 tbsp smoked paprika
- 1 large jar or 3 cups tomato sauce
- ¼ cup tomato paste
- 2 tbsp maple syrup
- salt and pepper to taste
Creamy Parmesan Sauce:
- 3 tbsp vegan butter or oil
- 2 cups coconut cream or plant milk
- 1 tbsp gluten-free flour
- ⅓ cup Follow Your Heart Dairy-Free Grated Parmesan
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 ½ tbsp Italian seasoning
- 1 tbsp nutritional yeast
- salt and pepper to taste
Cheesy Toppings:
- Follow Your Heart Dairy-Free Finely Shredded Mozzarella
- Follow Your Heart Dairy-Free Grated Parmesan
- Follow Your Heart Dairy-Free Feta Crumbles
- chopped basil or parsley
Lasagna Chips:
- cooked al dente gluten-free lasagna (cut into squares or rectangles)
- ¼ cup Follow Your Heart Dairy-Free Grated Parmesan
- 2 tbsp Italian seasoning
- 1 tbsp smoked paprika
- splash of water
INSTRUCTIONS
- Heat your oven to 450° F and prepare to bake the lasagna dip.
- In a large pan sauté in vegan butter diced white onions first, then diced bell peppers and minced garlic. Cook them down until the peppers are soft and the onions are translucent. Add a splash of salt to help them cook down.
- Add the cooked lentils to the pan and mix it in with the sautéed peppers. Add in your tomato sauce, maple syrup, and then your dried seasoning. Combine everything together well so that the sauce and seasoning completely covers the vegetables. Cover and let this simmer on medium high heat while you work on your Parmesan sauce.
- In a medium pot, heat vegan butter, then add coconut cream and whisk together until it is bubbling and hot.
- Slowly whisk in the gluten-free flour to thicken the sauce.
- Whisk the Grated Parmesan into the sauce and then add in all the dry seasoning. Whisk together and add in more plant-based milk if necessary. The sauce should be a little thicker than gravy.
- Build the Lasagna Dip in a large baking dish by filling the dish with the cooked lentil mixture. Fill it with about ½ inch left at the top for the cheese. Smooth it out flat.
- Add dollops of the Parmesan sauce on top of the lentil layer. You can spread it out if you want to or leave it in thin dollops all over the lentil layer.
- Add Dairy-Free Finely Shredded Mozzarella, Grated Parmesan, and Feta on top of the Parmesan sauce. Make sure to fully cover the dish from edge to edge.
- Bake the Lasagna Dip at 450° F for 10-15 minutes and halfway through, delicately smooth out the cheese on top with a spatula making it melt together. Continue to bake until ooey, gooey, and melted all over.
- When you are ready to serve, garnish the Lasagna Dip with chopped parsley or basil.
- Serve with baked lasagna chips, bread, tortilla, rice, quinoa, or salad.
- Sing your song, do your dance, speak your truth and enjoy this Lovely Lasagna Dip!
