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If you’re looking for a cheesy, meaty, and comforting appetizer, this Lasagna Dip is it! It has all the rich flavors of classic lasagna—savory beef, tangy marinara, and three kinds of melty cheese—but in a warm, scoopable dip that’s perfect for parties, game day, or a cozy night in. One skillet, minimal prep, and ready in 30 minutes!

lasagna dip in a cast iron skillet with pasta chips and basil.
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Lasagna Dip is the Scoopable Version of Your Favorite Meal

Lasagna, but make it a dip. All the saucy, cheesy, meaty goodness of classic lasagna, but instead of fussing with layers, scoop it straight onto crispy bread or pasta chips.

The best part? It all happens in one skillet. No stacking layers, no sink full of dishes—just a bubbling, cheesy masterpiece that’s ready in 30 minutes.

And let’s talk about versatility. Hosting friends? Instant crowd-pleaser. Want a cozy weekend snack? Grab a spoon and go for it. Leftovers? Honestly, if you have any, just reheat and pretend you made it fresh—it’s just as good. I even reheated this and served it with a side of pasta for my kids.

If you love big, comforting flavors but low-effort cooking, this dip is calling your name. It’s also high in protein (a 3oz serving of beef has 25gof protein).

What You’ll Need

ingredients for lasagna dip on a counter.
Your Shopping List: Ground beef, marinara sauce, ricotta cheese, mozzarella, parmesan, onion, garlic, olive oil, Italian seasoning, salt, and red pepper flakes.

Beef is such a versatile ingredient—I love using it in appetizers like loaded steak nachos, Italian baked meatballs, beef satay with peanut sauce, and beef tenderloin roll ups.

Did you know? I’ve had the pleasure of visiting a number of Ohio beef farms and workshops to learn about our cattle and the best way to prepare it. There are over 17k farming families here! It’s why I love developing beef recipes!

Welcome to My Kitchen— Let’s Make Lasagna Dip!

browned beef, onions, and garlic cooking on the stove.

Step 1. Brown the Beef: Cook the onion and garlic in olive oil. Add ground beef and brown. Stir in Italian seasoning, salt, and red pepper flakes, then drain excess fat if needed.

Stirring marinara sauce into a cast iron skillet with browned beef.

Step 2. Add the Marinara. Pour in marinara sauce, stir to combine, and let it simmer for a minute to develop flavor.

ricotta, mozzarella cheese, and parmesan cheese mixed in a bowl.

Step 3. Mix the Cheeses: In a bowl, mix ricotta, some of the mozzarella, and some of the cup parmesan.

lasagna dip in a skillet before baking.

Step 4. Layer and Bake. Dollop the cheese mixture over the sauce. Bake at 375°F for 15-20 minutes until the cheese is melted and golden brown.

Best Dippers for Lasagna Dip

🥖 Crostini – Toasted baguette slices for the perfect crunch.
🧄 Garlic Bread – Classic pairing for extra flavor.
🌮 Pasta Chips – Crispy, golden pasta pieces (like TikTok’s viral trend—see recipe notes!).
🥨 Crackers & Tortilla Chips – Quick and easy dippers.

Make-Ahead, Storage & Freezing Tips

  • Make-Ahead: Assemble the dip, cover, and refrigerate up to 24 hours before baking.
  • Store Leftovers: Keep in an airtight container in the fridge for 3-4 days.
  • Freeze for Later: Assemble and freeze before baking for up to 3 months. To bake from frozen, cover with foil and bake at 400°F for 25 minutes, then uncover and bake another 10-15 minutes.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

scooping lasagna dip from a skillet.

More Cheesy Dip Recipes

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Lasagna Dip

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
This Lasagna Dip packs all the rich, cheesy flavors of classic lasagna into a warm, scoopable appetizer. Perfect for dipping garlic bread or crackers, it’s easy to make, customizable, and guaranteed to be a crowd favorite!
scooping lasagna dip out of a skillet.
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Molly Thompson

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Molly Thompson
Servings: 10

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 small yellow onion diced (about 1/2 cup)
  • 2 cloves garlic minced
  • 1 lb ground beef I used 90% lean
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • Pinch red pepper flakes
  • 1 (24-ounce) jar marinara sauce I used Rao's
  • 15 ounces ricotta cheese (1 container)
  • 1 1/2 cups low moisture shredded mozzarella cheese divided, plus more to taste
  • 1/2 cup parmesan cheese divided
  • To serve: Pasta chips (see notes), crostini, garlic bread, crackers, pita chips, or tortilla chips

Instructions 

  • Heat the olive oil in a medium oven-safe skillet, like a cast iron skillet. Add the onion and garlic and cook until soft a fragrant, 2-3 minutes.
    1 Tablespoon olive oil, 1/2 small yellow onion, 2 cloves garlic
  • Add the ground beef and cook to brown and break up the meat into small pieces, until no pink remains. Stir in the Italian seasoning, salt, and red pepper flakes. Carefully drain the fat from the pan if needed.
    1 lb ground beef, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, Pinch red pepper flakes
  • Stir in the marinara sauce then remove from the heat and spread it into an even layer.
    1 (24-ounce) jar marinara sauce
  • Stir the ricotta cheese, 1/2 cup of mozzarella, and 1/4 cup of parmesan in a medium mixing bowl. Use a spoon or a cookie scoop to dollop the ricotta over the beef and sauce mixture. Top with the remaining mozzarella and parmesan cheese. If you want to add more mozzarella here you can!
    15 ounces ricotta cheese, 1 1/2 cups low moisture shredded mozzarella cheese, 1/2 cup parmesan cheese
  • Bake in the preheated oven for 15-20 minutes, until the edges are bubbling and the cheese is melted and golden brown. Allow it to cool for 10 minutes to set slightly. Garnish with fresh basil, parsley, and/or fresh cracked black pepper.
  • Top the hot lasagna dip with fresh basil if desired then serve with pasta chips, crostini, garlic bread, or crackers.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Pasta Chips: Before you start the dip, bring a large pot of salted water to a boil. Break 8 ounces of lasagna noodles into 3-4 pieces. Boil until al dente then drain. Preheat the oven to 425°F and place a wire rack on top of a large sheet pan. Mix the 3 Tbsp olive oil, 1 tsp salt, and pepper to taste in a small bowl. Place the drained pasta in a separate medium bowl and drizzle half of the oil on top then toss to coat. Lay in an even layer on the prepared sheet pan and wire rack. Bake for 14-16 minutes, until they start to bubble and turn very golden brown. Remove from the oven and brush with remaining oil then sprinkle with parmesan cheese to taste.
Baking Dish. If you don’t have a cast iron or oven-safe skillet, you can cook the onion and beef in a skillet then transfer to a greased 9×13-inch baking dish. Bake as directed!

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 3g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 498mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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