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Lasagna Dip
Easy lasagna dip recipe that has all of the flavor of a pan of lasagna in a quick and easy dip!
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
220
kcal
Author
Kate @ I Heart Eating
Ingredients
1/2
pound
Italian sausage
1/4
cup
chopped onion
3
cloves
garlic
minced
15
ounce
can crushed tomatoes
1/2
tablespoon
dried basil
Salt and pepper to taste
1 ½
cups
ricotta cheese
1
large egg
1/2
cup
grated Parmesan cheese
divided
1
cup
shredded mozzarella cheese
Instructions
Preheat oven to 350 F. Lightly grease a shallow baking dish; set aside.
In a skillet, brown sausage. Try to break the pieces up; you don't want any giant pieces of sausage in the dip.
Drain, and return to pan.
Add onion and garlic; sauté for 30 seconds, stirring the entire time.
Add tomatoes, basil, and salt and pepper to taste.
Let simmer 5 minutes, stirring occasionally.
While the sauce simmers, stir together ricotta, egg, and 1/4 cup Parmesan cheese.
Spread cheese mixture into the bottom of prepared baking dish.
Top with tomato sauce, and then sprinkle with remaining Parmesan and Italian cheese.
Bake for 10-15 minutes, or until hot and bubbly.
This dip is especially good when served with garlic knots
Notes
Italian sausage -
Mild or hot Italian sausage will work. Chicken or turkey Italian sausage will also work.
Onion -
I like to use sweet yellow onion.
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.
Mozzarella cheese -
An equal amount of an Italian cheese blend will also work.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
220
kcal
|
Carbohydrates:
8
g
|
Protein:
16
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
74
mg
|
Sodium:
568
mg
|
Potassium:
295
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
535
IU
|
Vitamin C:
14.2
mg
|
Calcium:
272
mg
|
Iron:
3.9
mg