Tired of the same ol’ party snacks? This Paleo Lasagna Dip is bold and flavorful and has delicious, melty cheese that is dairy free!

Did you almost fall out of your chair when you realized that Thanksgiving is basically now and December is in just a few weeks!? Me too. It’s scary to think that the greedy, snotty, busy season has begun and part of me is not feeling it. 

But the other part of me, the less Grinchy side, is excited for gatherings with friends, our trip to the Georgia mountains to get away, and time spent with family. So I’m participating in the best way that I know how – making food and gifting things that have cuss words on them (not to my kids y’all, calm down).

I have a few holiday-ish recipes up my sleeves, and this is the first one up! It’s not particularly symbolic of Jesus’ birthday or the festival of lights, but I’ll tell you what; your guests are gonna dig it. This Paleo Lasagna Dip has all the savory goodness and even that stretchy gooey cheese that lasagna lovers love BUT… no dairy. Can you believe? I know, I’m so good at food deception, right?

Even better, you won’t dirty a crapton of dishes for this one. One pot, start to finish, then toss out some grain free crackers and let your people get busy. Less time to clean, more time to celebrate and discuss how no that’s not really cheese but yes it sure tastes and stretches like it. Seriously, it’s a wonder. 

And while we’re at it, this is also nut free, egg free, and nutritional yeast free (because yes some people even complain about that). It does have nightshades but could easily be swapped with some nightshade free nomato sauce like Real Everything has HERE! I think that covers most of our allergen questions on this episode of “What can I sub?” so y’all just go make this and enjoy the heck out of it!! Happy Holidays!

Paleo Lasagna Dip

Print Recipe

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

For the main dip:

• 1 tablespoon ghee or avocado oil
• 1 onion, minced
• 1 pound ground beef (could also sub ground sausage)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 jar marinara sauce

For the cheese:

• 1 cup dairy free milk (I used flax)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/4 cup tapioca starch

Instructions

1. Preheat oven to 400F
2. In a cast iron skillet (or other skillet that can also be baked in the oven), add the cooking fat and onion over medium heat for 8 minutes, shifting while it cooks
3. Now add in the ground beef  and first set of seasonings and cook until no longer pink
4. Pour in the marinara, stir,  and bring to a simmer
5. In a small saucepan, bring 1/2 cup of the dairy free milk to a simmer
6. In a small bowl, mix the other 1/2 cup of dairy free milk with the allocated seasonings and stir in the tapioca starch until it is well combined
7. Spoon the tapioca mixture into the saucepan of milk and stir until it starts to thicken
8. Then spoon the cheese mixture over your meat mixture and distribute it somewhat evenly with a wooden spoon
9. Bake at 400F for 10 minutes
10. Carefully remove the skillet from the oven and top with plant-based parmesan and chopped fresh chives if desired

Paleo Lasagna Dip

Print Recipe

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

For the main dip:

• 1 tablespoon ghee or avocado oil
• 1 onion, minced
• 1 pound ground beef (could also sub ground sausage)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 jar marinara sauce

For the cheese:

• 1 cup dairy free milk (I used flax)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/4 cup tapioca starch

Instructions

1. Preheat oven to 400F
2. In a cast iron skillet (or other skillet that can also be baked in the oven), add the cooking fat and onion over medium heat for 8 minutes, shifting while it cooks
3. Now add in the ground beef  and first set of seasonings and cook until no longer pink
4. Pour in the marinara, stir,  and bring to a simmer
5. In a small saucepan, bring 1/2 cup of the dairy free milk to a simmer
6. In a small bowl, mix the other 1/2 cup of dairy free milk with the allocated seasonings and stir in the tapioca starch until it is well combined
7. Spoon the tapioca mixture into the saucepan of milk and stir until it starts to thicken
8. Then spoon the cheese mixture over your meat mixture and distribute it somewhat evenly with a wooden spoon
9. Bake at 400F for 10 minutes
10. Carefully remove the skillet from the oven and top with plant-based parmesan and chopped fresh chives if desired