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!
What You’ll Need
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!
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.
Step 2. Add the Marinara. Pour in marinara sauce, stir to combine, and let it simmer for a minute to develop flavor.
Step 3. Mix the Cheeses: In a bowl, mix ricotta, some of the mozzarella, and some of the cup parmesan.
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.
More Cheesy Dip Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Lasagna Dip
Save this Recipe!
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
