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Lasagna Dip is the perfect hot dip to bring to a party. Full of all the great things you love in a traditional lasagna but without the pasta (and all the work)!
Lasagna. The totally comforting Italian recipe we all know and love. In my family, classic lasagna is the stuff of legends and often finds it’s way into various holiday’s in addition to whatever the main protein is that day.
When you love something so much, it’s only natural to want it all the time. But Italian lasagna is a lot of work. So it seemed like a good idea to create a simple option to get all the things we love about a traditional lasagna without all the hassle.
This Lasagna Dip gives you the delicious meaty-creamy-cheesy-saucy goodness that keeps us all coming back for seconds and thirds. I like to serve it with sliced baguette and some fresh chopped parsley, fresh out of the oven!
HOW TO MAKE LASAGNA DIP
- Brown the ground beef in a non-stick saute pan. While it cooks, break it up with a wooden spoon. I like to use beef with a lower fat content so that there’s less grease. Drain any excess grease and return the beef to the pan. Stir the seasonings into the beef and set it aside off the heat to cool slightly.
- While the beef cools, mix together all the ingredients for the ricotta cheese until they’re well combined.
- Spread the ricotta mixture in a even layer to cover the bottom of a 1 quart baking dish, then spread the cooled ground beef evenly over the top of the ricotta.
- Cover the top of the beef evenly with marinara sauce.
- Sprinkle shredded mozzarella cheese over the top of the dip.
- Bake for 25 minutes. While it bakes, lay sliced baguette pieces in a single layer on a sheet pan. Give them a light spray with olive oil cooking spray and place them in the oven on the bottom rack for the last 10 minutes of bake time.
- You can broil the lasagna dip for the last minute or two if you want some nice brown color on the cheese – just keep a close eye on it, so it doesn’t burn!
- Serve immediately and try not to eat it all in one sitting.
What to serve with Lasagna Dip
I usually serve lasagna dip with some crisp, toasted bread strait out of the oven. It’s also delicious with pita chips, sliced french bread, or even pasta chips!
Can you prepare lasagna dip ahead of time?
Absolutely! You can prep the dip a day or two ahead of time and refrigerate, covered until you’re ready to bake. Let it sit out on the counter for 10 minutes to take the chill off and bake as directed.
How to store leftovers
Cover the lasagna dip in the pan and refrigerate for up to 3-4 days. Reheat the pan in the oven until hot, or microwave a portion on a microwavable safe plate or bowl.
Want more delicious baked dips?
- Chicken Swiss Dip
- Easiest Ever Hot Artichoke Dip
- Spicy Italian Sausage Dip
- Slow Cooker Buffalo Chicken Dip
- Spinach Artichoke Dip
- Cheesy Baked Shrimp Dip
- 1/2 pound ground beef (I used beef with a lower fat content so there would be less grease)
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon onion powder
- ½ teaspoon kosher salt
- 1/2 teaspoon ground black pepper, divided
- 1 8 ounce container ricotta cheese
- 1/4 cup Romano or Parmesan cheese
- 1 teaspoon dried parsley
- 1 cup marinara sauce
- 1 1/4 cup mozzarella cheese, shredded
- Baguette, sliced
- Olive oil cooking spray
- Fresh parsley, chopped (garnish)
- Preheat the oven to 375 degrees.
- In a non-stick saute pan, brown ground beef until cooked using a wooden spoon to break up the beef.
- Once cooked, drain the excess grease and return the beef to the pan.
- Season the beef with Italian seasoning, 1 teaspoon garlic powder, onion powder, salt and ¼ teaspoon pepper. Stir to combine and set aside off the heat to cool slightly.
- While the beef cools, add ricotta cheese, Romano or Parmesan cheese, dried parsley, ½ teaspoon garlic powder and ¼ teaspoon ground black pepper to a large bowl and stir until well combined.
- In a 1 quart baking dish, spread the ricotta mixture in an even layer to cover the bottom of the pan.
- Spread the cooled beef evenly over the top of the ricotta layer.
- Spread marinara sauce evenly over the beef layer.
- Sprinkle mozzarella cheese over the top of the dip.
- Bake for 25 minutes (you can broil for the last minute or two if you want to brown the cheese slightly).
- While it bakes, place the sliced baguette onto a sheet pan and spray with olive oil cooking spray. Place them into the oven on the bottom rack for the last 10 minutes of baking.
- Sprinkle with chopped fresh parsley and serve immediately with sliced baguette.