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scooping lasagna dip out of a skillet.

Lasagna Dip

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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!
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Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 10
Author: Molly Thompson

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

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 9x13-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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!