Lasagna Dip
Lasagna Dip is a warm dip made with Italian sausage, creamy ricotta, parmesan, and marinara sauce, layered with mozzarella cheese. Then, it is baked in the oven until the cheese is melted and bubbly. It’s like a pan of lasagna in a dippable form! So, grab crostini, breadsticks, or crackers and get dippin’! If you love the flavors of this dip, you won’t want to miss my Lasagna Soup! It’s another delicious variation of the classic dish!
My family loves lasagna in all of its cheesy, saucy forms. We’ve adopted Kelli’s recipe for the most delicious layered lasagna as the gold standard, but there are weeks when we ladle lasagna soup from the slow cooker, dig into a sheet pan lasagna, or serve a rolled-up version. After eating so many variations on the theme, I realized that a skillet might be the best (and most fun) way to serve lasagna, and that the noodles might not actually be essential.
Serving lasagna as a skillet dip puts the focus on the meaty sauce and creamy, gooey cheese. Savory ground beef simmered with jarred marinara sauce is finished with dollops of creamy ricotta and shredded Italian cheeses, and baked until bubbly. Instead of laboring over layers of noodles, serve the dip family-style with toasted bread or crackers. Whether you’re looking for a hearty game-day dip or a faster way to the dinner table, this lasagna dip is the MVP.
It tastes just like lasagna. The best parts of lasagna are the meaty marinara sauce and gooey cheese, so that’s what goes into the skillet. Skip the noodles altogether and serve this hearty dip with sliced bread or crackers.
Serve this dip at parties or for dinner. This dip is easy to prepare, and it’s filling and unbelievably delicious. It’s right at home as a game-day appetizer or as the main dish for dinner.
Ground beef or sausage: You’ll need just 8 ounces of lean ground beef for this dip. For even more flavor, swap in mild Italian sausage for the beef.
Marinara sauce: Rao’s marinara sauce is the go-to jar for many of The Kitchn’s editors (and a repeat winner of our Kitchn Essentials awards). Use your favorite jar, or go for extra points and make your own marinara sauce.
Ricotta and cream cheese: Ricotta cheese can dry out when baked. Mix whole-milk ricotta cheese with cream cheese before dolloping onto the marinara mixture for a creamy texture that can’t be beat.
Shredded cheese: What’s a game-day dip without gooey cheese? Go for low-moisture mozzarella cheese, or use Italian-blend shredded cheese which includes a variety of cheeses like Parmesan, Asiago, and Romano.
2 ounces cream cheese, at room temperature
1 tablespoon olive oil
8 ounces lean ground beef or raw mild Italian sausage, casings removed
1 teaspoon salt-free dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce, such as Rao’s
1 cup whole-milk ricotta cheese
8 ounces shredded low-moisture mozzarella or Italian-blend cheese (about 2 cups), divided
Fresh basil leaves or parsley, for serving (optional)
Dried red pepper flakes, for serving (optional)
Crackers or sliced, toasted baguette for dipping
Arrange a rack in the upper third of the oven and heat the oven to 400°F.
Heat 1 tablespoon olive oil in a medium cast iron or over-safe skillet over medium-high heat until shimmering. Add 8 ounces lean ground beef, 1 teaspoon salt-free dried Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the beef into small pieces, until cooked through and no longer pink, 6 to 8 minutes. Stir in 2 cups marinara sauce and bring to a rapid simmer. Remove the skillet from the heat.
Stir 2 ounces room-temperature cream cheese, 1 cup whole-milk ricotta cheese, and 2 ounces of the shredded mozzarella cheese (about 1/2 cup) together in a medium bowl until combined. Dollop heaping spoonfuls of the mixture evenly over the tomato mixture. Sprinkle evenly with the remaining 6 ounces shredded mozzarella cheese (1 1/2 cups).
Bake until the sauce bubbles and the cheese on top is melted, 13 to 15 minutes. Garnish with torn fresh basil leaves or parsley and dried red pepper flakes if desired. Serve with crackers or sliced baguette.