Lasagna Dip

Lasagna Dip is pure cheesy, comforting goodness. This recipe takes everything good about lasagna and turns it into an easy dip recipe.

My favorite way to eat lasagna is to use a garlic knot or some garlic bread to scoop up all of the sauce. The combination of the bread, the sauce, and the cheese are all so perfect together!

This Lasagna Dip gets rid of the noodles in a classic lasagna recipe and leaves you with all of that melty cheesy goodness of the marinara sauce and cheese filling.

It’s a warm, comforting appetizer that’s perfect any time (like when you’re watching a certain big game). So, if you like lasagna, you’ll love this dip!

Ingredients and substitutions

• Italian sausage – Mild or hot Italian sausage will work. Chicken or turkey Italian sausage will also work.
  You could substitute an equal amount of ground beef, but the dip won’t be quite as flavorful.
• Onion – I like to use sweet yellow onion.
• Garlic
• Crushed tomatoes
• Dry basil – Or use an equal amount of Italian seasoning.
• Ricotta cheese – Part-skim ricotta or whole-milk ricotta will work. I don’t recommend fat-free ricotta cheese in this recipe.
• Large egg
• Parmesan cheese
• Mozzarella cheese – An equal amount of an Italian cheese blend will also work.

How to make lasagna dip

Preheat oven to 350 F. Lightly grease a shallow baking dish; set aside.

In a skillet, brown sausage over medium heat. Try to break the pieces up; you don’t want any giant pieces of sausage in the dip.

>>Top tip: Depending on how nonstick your pan is, you may find that you need to add a tablespoon of oil to the pan before adding the sausage to prevent sticking.

Drain, and return to pan.

Add onion and garlic; sauté for 30 seconds, stirring the entire time.

Add tomatoes, basil, and salt to taste. Let simmer 5 minutes, stirring occasionally.

While the sauce simmers, stir together ricotta, egg, and ¼ cup Parmesan cheese.

Spread cheese mixture into the bottom of prepared baking dish.

Add the tomato sauce on top of the ricotta cheese mixture.

Then sprinkle with remaining Parmesan and Italian cheese. Bake for 10-15 minutes, or until hot and bubbly.

Serve sprinkled with fresh basil on top of the dip, if desired.

Serving suggestions

The dip is great served with garlic knots or garlic breadsticks for dipping. You can also use toasted baguette slices, pasta chips, or regular breadsticks as dippers.

Storage

Leftovers should be stored in an airtight container in the fridge. The dip will keep for up to 4 days when properly stored.

More dip recipes!

• Spinach Artichoke Dip
• Loaded Sour Cream Dip
• Cinnamon Roll Dip with Cinnamon Sugar Naan Chips
• Cannoli Dip Recipe
• Pimento Cheese Dip

If you’ve tried this lasagna dip recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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