This Three Cheese Lasagna Dip with bubbly layers of mozzarella, ricotta, and marinara sauce is an irresistible party appetizer.
What is it about dips that are so irresistible?
Is it the layers of flavors and textures? How crazy easy they are to make? The joy of dunking a chip or a cracker?
No wait, who am I kidding? It’s the cheese.
It’s definitely the gooey, melty cheese. It’s the cheese all golden browned and bubbly. It’s the cheese creating a string of yum from the pan to your cracker.
This Three Cheese Lasagna Dip with bubbling layers of mozzarella, ricotta, and marinara is an irresistible party appetizer.
What is it about dips that are so irresistible?
Is it the layers of flavors and textures? How crazy easy they are to make? The joy of dunking a chip or a cracker?
No wait, who am I kidding? It’s the cheese.
It’s definitely the gooey, melty cheese. It’s the cheese all golden browned and bubbly. It’s the cheese creating a string of yum from the pan to your cracker.
It’s always about the cheese.
Well, at least it is in the case of this lasagna dip. Three cheeses-ricotta, Parmesan, and mozzarella–with 2 layers of tomato sauce, a hint of garlic, and fresh sprinkling of basil.
This, my friends, is muy bueno.
I know it’s totally the wrong language for an Italian dip. But this girl doesa- not-a speak-a da Italian. So you get Spanish instead. I’m pretty sure every Italian in the world just shuddered a little. Sorry for that.
We served this at a neighborhood gathering and it was gone in about 30 minutes. Which is great…and terrible, since the event was supposed to last 2 hours. What did we learn? Always double the lasagna dip.
We served these with Triscuit’s sun dried tomato and basil crackers (Ohmalordie!) and they were the perfect compliment, but any tasty cracker or even pita will do you just dandy. And *triple bonus points* this dip is gluten free AND vegetarian. Can you say WINNA?!
If you’re looking for more ways to get cheesy dips in your face, check out this Hot Crab Dip or 3 Ingredient Slow Cooker Queso.
Three Cheese Lasagna Dip
Ingredients
- 1/4 cup diced onion
- 1 teaspoon olive oil
- 2 cloves garlic
- 15 oz. part skim ricotta cheese
- 14-16 oz. jarred spaghetti or pizza sauce (check to make sure it's gluten free! I used Prego's traditional)
- 8 oz. shredded mozzarella cheese
- 1/4-1/2 cup Parmesan cheese
- Dried Italian herbs
- Fresh basil
- Crackers, for serving
Instructions
- Preheat oven to 375 degrees.
- Heat the oil in a small skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic cloves and cook until fragrant, stirring often, about 1 minute.
- Grease a 9 inch deep dish pie plate and spread ricotta evenly across the bottom. Spread cooked onion mixture on top of ricotta.
- Layer ½ the tomato sauce followed by ½ the mozzarella over the onion. Then repeat.
- Grate about ¼-12 cup Parmesan cheese over the last mozzarella layer. Sprinkle evenly with dried Italian herbs.
- Bake for 20 minutes or until browned and bubbly. Remove, sprinkle with fresh basil, and serve warm with crackers.
Nutrition Information:
Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 10gCholesterol: 56mgSodium: 504mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 15g
This dip looks amazing! And I agree, girl- it’s alllll about the cheese, every time. I’m so excited for football season to really kick off.
Microplanes are a MUST in our kitchen. I only use the box grater when we have gargantuan amounts of cheese to shred, say for sauce. But everything else gets the treatment of the microplane. Great giveaway!
I’m in love with them, but they’re probably bad for our health. Since it’s so easy to just grate some cheese really quickly, I find myself putting Parmesan on EVERYTHING.
I have so been wanting to get myself a microplane grater! I didn’t even know there were different kinds! I’m a horrible citrus zester–and no wonder! I need one of those microplanes 😉
It makes a world of difference. Now it’s not such a chore to get minced garlic or ginger.
This looks sooo amazing, I’ll definitely be making this dip on an upcoming football Sunday. I loved it so much I featured it on my blog today. Great giveaway too!
xxx
Thanks for the feature. I hope you love it as much as we do!
The dip looks great, and so does the Microplane set!
Fact: Joe only eats freshly grated cheese
What??! That is hilarious. You definitely need some quality graters in your life.
It’s always the gooey, melted cheese–you had me hooked at “three cheese” — oh, lasagna dip, that’s nice too, but three cheese!!! I need to make this dip.
I know. Cheese gets me every time!
I bookmarked this recipe to try thanks for the giveaway
Whoa!! The picture of that dip just rocked my socks off! Can hardly wait to make this and share with my family. The giveaway looks amazing as well!
Thanks Krista. 🙂 Please come back and tell me how you like it!
This dip looks and sounds amazing. We’re going to make it for our Labor Day party! Thanks for sharing.
Great! Let me know how you like it. 🙂
This dip looks perfect for tailgating!! Wonderful!
This looks delicious–an ingenious dip that is the best of 2 worlds. Love the microplane graters, too. I sure would appreciate having them! Thanks for the opportunity.
This recipe looks delicious and I need those graters in my life. Thanks!
I’m making this for my next tailgate party! That melted cheese just looks so delicious. I think I’d have to invest in some sort of cabinet lock if I won this, as an alternative to my box grater would mean I’d be putting cheese on EVERYTHING.
dips would be great for my annual superbowl party
Peach crumb pie sounds Deeelish!!
i think i’d actually make your featured recipe! Holy heck it looks delicious!!! Mmmm lasagna!
the dip looks great!
I’d love to make an Impossible Pie’ that requires, cheeses, tomato, ground beef and bisquick mix
The first thing I would make is some zucchini bread.
I would make gnocchi with crab sauce.
I would make an Asian Salmon recipe that uses grated ginger.
I would make nachos.
The REAL question is what WOULDN’T I use these for!?! I use a box grater almost daily… grating a lot of cheese, or vegetables for dinner. Having single graters would make life that much easier, and especially easy to clean!! 🙂 And a good parm grated over a homemade spaghetti sauce would probably be the first thing I would use a Microplane grater for!
I would make some chicken enchiladas or some Tsatziki sauce
I would make anything with parmesan and lemon zest–yum!
These look fantastic! So many grate (ha!) things would come from this.
Hommus!
I NEVER buy already grated cheeses so this would be awesome for my family’s favorite homemade mac and cheese!
Oh I would use it for cheese to either make some Cheese Fries or Nachos for game day! It’s all about football in our house right now!
I would make homemade macaroni & cheese
I would use it for cheese,when having chili cheese dogs!
yum,yum,yum!
kayleefaith1228@aol.com
I would use them for making Key lime or lemon cheesecake.
I would use it for pizza and tacos.
I would make nachos!
i would make enchiladas
I would make latkes with my graters! Delicious, hand grated potatoes with grated onions, perfecto~!
Tacos 🙂
I would make burritos and all types of pinterest recipes that call for the special blocks of cheese! I always have to use a potato peeler to grate my cheese!
Definitely a 4 cheese mac and cheese oven baked dish!
I love making homemade pizza and cheesy garlic bread.
I would make my basil, olive, tomato spaghetti and grate fresh cheddar over the top.
What I’d make?!? The possibilities are endless! I would use the zester for my strawberry cream pie, the grater for my awesome $15 grilled cheese and of course there is my alfredo pizza which is always a huge hit!
I would make some mac and cheese!
I would use them to help make delicious British goodies — ever since I came to the US, I only crave my native cuisine more. 🙂
I would make a ham and cheese casserole.
Going to attempt the lasagna pictured here with my mom!
I would love to make a cheese ball.
Lisa Garner
I would use it to make my walnut and zucchini bread.
Mac and cheese
would make enchiladas
I would make the Strawberry Crumb Bars with Meyer Lemon Glaze recipe I found on the site.
I would make homemade mac and cheese.
bbrittbrat1398@yahoo.com
I pack a lunch for my husband and oldest son everyday, and it’s nice to change things up and give them things in different forms. My son loves eating carrots when they are shredded. Thank you
So many things I can make, first would probably be tacos.
I’d love to shave chocolate for desserts!
Citrus pie (using the zest)
Since I grated off part of my thumb & most of my manicure last week with a box grater, I’m definitely ready for something like these!
I’d probably made a nice lemon pepper chicken – possibly some ziti too – LOL
I would great cheese that I put on everything!
I’d be using that sucker for lots and lots of lime and lemon zest…roasted veggie season is coming you know!
All kinds of things, starting with cheesy enchiladas!
I would start by making zucchini bread.
i would make some tacos and grate the cheese for them
First, I would use them to make some cupcakes that I am delivering to a shower this weekend: lemon raspberry. Then I’d use them to smoosch some garlic for Korean-style shortribs. Finally, I’d use them to make cinnamon and chocolate shavings to flavor some coffee! The uses are endless!!
would make a salad and grate the cheese onto it
I would make a vegetable stir fry 🙂
I would make lasagna.
Lemon Pecan cookies – I could really use the zester!
I would make cheese and onion enchiladas
That dip looks delicious. I would use the grater to grate cheese for my homemade pizzas. Thanks for having this contest.
I would make a couple of different things but pizza would be first
can’t wait to make this!! thank you
great idea for when ever
Has anyone ever made and cooked, then frozen leftovers? I’m looking on recommendations on how to thaw and reheat it. It was extra for the last party so I just froze it in the glass pie plate I made it in. But I have no idea how I should go about reheating for today’s potluck. Suggestions?