Baked Lasagna Dip is a tasty twist on a classic lasagna recipe. With all the flavors we love in traditional lasagna, this hot dip is sure to please!
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Baked Lasagna Dip
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.
Lasagna Dip gives you the delicious meaty-creamy-cheesy-saucy goodness that keeps us all coming back for seconds and thirds. Like many hot dips, I like to serve it with sliced baguette and some fresh chopped parsley, fresh out of the oven!
Tips for making lasagna as a dip
- Be sure to use a non-stick pan for browning the beef.
- I like to use beef with a lower fat content so that there's less grease.
- I always drain the beef once it's cooked before adding the seasoning. That way you avoid extra grease but still have all the great flavor.
- I mix together the ricotta ingredients while I let the beef cool; two birds, one stone!
- You an totally use pre-made marinara sauce but I prefer to use my crazy simple marinara sauce recipe.
What do you dip into lasagna dip?
I like to use sliced baguette.
Can lasagna dip be made ahead of time?
You can easily assemble this ahead and bake it just before serving. You may need to add 10 minutes to the cooking time.
How long does lasagna dip last?
Around 3 days covered in the refrigerator.
Can lasagna dip be reheated?
Totally! I'd cover the pan in foil and reheat it in the oven until hot and bubbly.
Ingredients for making Lasagna Dip
- Ground beef
- Italian seasoning
- Garlic powder
- Onion powder
- Kosher salt
- Ground black pepper
- Ricotta cheese
- Romano cheese (or Parmesan)
- Dried parsley
- Marinara sauce
- Mozzarella cheese
- Olive oil
- Fresh parsley
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. 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.
- Large saute pan
- Wooden spoon
- Measuring cups
- Measuring spoons
- Mixing bowl
- One quart baking dish
Baked Lasagna Dip
- ½ pound ground beef I used beef with a lower fat content so there would be less grease
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon garlic powder divided
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper divided
- 1 8 ounce container ricotta cheese
- ¼ cup Romano or Parmesan cheese
- 1 teaspoon dried parsley
- 1 cup marinara sauce
- 1 ¼ 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.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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Jessy Freimann says