Three Cheese Lasagna Dip
This ultra cheesy Lasagna Dip is an irresistible party appetizer featuring layers of ricotta cheese, ground beef, marinara sauce, and gooey mozzarella cheese.
Craveable Lasagna Dip
The start of football season always triggers a need in my brain for hot, cheesy dips.
It must be some kind of Pavlov’s programming that happened in my youth. When the football is on, I need to be consuming melty, saucy cheese.
When I was in high school, it was always this 3 ingredient Crock Pot Queso Dip, a recipe so easy even my inept teenage self could make it.
Since then, we’ve expanded our dip repertoire with Skillet Bread and Spinach Artichoke Dip, Hot Crab Dip, and Layered Taco Dip.
But of course, today we’re here to talk about the new dip in town, this extra cheesy Lasagna Dip!
So, imagine you can get all the flavors of a comforting meat lasagna, but with only 20 minutes of prep! That’s this recipe. We think this easy lasagna dip will be the star of all your fall (or any season!) gatherings!
Here’s Why You’ll Love Lasagna Dip
- 20 minutes prep– After browning the ground beef, this just requires a bit of quick layering before being tossed in the oven to bake!
- Make ahead friendly– The dip can be prepared in advance and baked whenever you’re ready.
- A crowd pleaser– Don’t be surprised if your guests linger by the counter to keep sneaking spoonfuls of this dip. It’s a fan favorite!
Key Ingredients
- Onion– Chopped small, the onion adds a nice flavor, but shouldn’t be noticeable to those who might be onion-averse (*cough* My kids! *cough).
- Ground beef– You can use lean ground beef or whatever you have on hand.
- Ricotta cheese– I make my traditional lasagna with cottage cheese, but the texture of ricotta works a bit better in this dip.
- Marinara sauce– Use whatever brand of marinara or pasta sauce you prefer.
- Mozzarella and Parmesan cheese– Of course we’re doubling up on the cheese here! It’s the NeighborFood way!
How to Make Lasagna Dip
- Prep. Preheat the oven to 375 degrees and grease a 9 inch deep dish pie plate or 9 inch square casserole dish.
- Brown the beef. Heat the oil in a small skillet over medium heat. Add onion and ground beef and cook until browned, 7-9 minutes. Add garlic cloves and cook until fragrant, stirring often, about 1 minute. Season to taste with salt and pepper. Drain off any excess grease, then set aside.
- Layer. Spread ricotta evenly across the bottom of the prepared pan. Spread cooked onion beef mixture on top of ricotta.
- Layer ½ the tomato sauce followed by ½ the mozzarella over the beef, then repeat.
- Top with cheese. Grate about ¼-½ 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, chips, garlic bread, or breadsticks.
Make Ahead And Storage Instructions
If you’d like to make the lasagna ahead of time, follow all the instructions, but stop before baking. Cover the pan and refrigerate until you’re ready to bake. Uncover then bake as usual.
Store leftover lasagna dip, covered, in the fridge. The dip will last for 4-5 days. Reheat in the microwave.
FAQS
Can I make lasagna dip vegetarian?
Yes! Simply omit the ground beef completely, and the lasagna dip will be vegetarian.
Can I make this lasagna dip gluten free?
Yes! This lasagna dip is naturally gluten free! Make sure you check the ingredients on the pasta sauce to be sure it’s gluten free.
What do I serve with lasagna dip?
This is the perfect dip for so many carby favorites. Some of our favorites are Triscuits, garlic pita chips, and melba toast.
It’s also FANTASTIC with breadsticks or garlic bread (we ate it for dinner this way!).
The dipper you see in these pictures is Guy Fieri’s garlic bread, which turned out amazing.
More Ways to Get Your Lasagna Fix
- Mom’s Cottage Cheese Lasagna
- One Pot Lasagna Soup
- Stuffed Shells with Ground Beef
- Enchilada Skillet Lasagna
Three Cheese Lasagna Dip
This layered lasagna dip is made with ricotta cheese, ground beef, marinara, mozzarella, and Parmesan cheeses to create a gooey, saucy dip that's perfect for gatherings.
Ingredients
- Olive oil, to coat
- ¼ cup diced onion
- ½ lb. ground beef
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 15 oz. part skim ricotta cheese
- 16 oz. (2 cups) marinara sauce
- 8 oz. shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried Italian herbs
- Fresh basil
- Garlic bread, crackers, or chips, for serving
Instructions
- Preheat the oven to 375 degrees. Grease a 9 inch deep dish pie plate or square pan.
- Heat the oil in a small skillet over medium heat. Add onion and ground beef and cook until beef is well browned and no pink remains. Add the garlic cloves and cook until fragrant, stirring often, about 1 minute. Season to taste with salt and pepper. If there is excess grease at the bottom of the pan, drain it off.
- Spread ricotta evenly across the bottom of the prepared pan. Spread cooked onion and beef mixture on top of ricotta.
- Layer ½ the tomato sauce followed by ½ the mozzarella over the beef mixture, then repeat.
- Sprinkle 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, garlic bread, or bread sticks.
Notes
This dip is easy to make ahead of time! Follow the instructions through step 5, then cover and refrigerate. Bake according to directions whenever you're ready.
Leftover lasagna dip should be stored, covered, in the fridge, and will last for 4-5 days. Reheat in the oven or microwave.
Nutrition Information:
Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 10gCholesterol: 56mgSodium: 504mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 15g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
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?
great idea for when ever
can’t wait to make this!! thank you
I would make a couple of different things but pizza would be first
That dip looks delicious. I would use the grater to grate cheese for my homemade pizzas. Thanks for having this contest.
I would make cheese and onion enchiladas
Lemon Pecan cookies – I could really use the zester!
I would make lasagna.
I would make a vegetable stir fry 🙂
would make a salad and grate the cheese onto it
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!!
i would make some tacos and grate the cheese for them
I would start by making zucchini bread.
All kinds of things, starting with cheesy enchiladas!
I’d be using that sucker for lots and lots of lime and lemon zest…roasted veggie season is coming you know!
I would great cheese that I put on everything!
I’d probably made a nice lemon pepper chicken – possibly some ziti too – LOL
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!
Citrus pie (using the zest)
I’d love to shave chocolate for desserts!
So many things I can make, first would probably be tacos.
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
I would make homemade mac and cheese.
bbrittbrat1398@yahoo.com
I would make the Strawberry Crumb Bars with Meyer Lemon Glaze recipe I found on the site.
would make enchiladas
Mac and cheese
I would use it to make my walnut and zucchini bread.
I would love to make a cheese ball.
Lisa Garner
Going to attempt the lasagna pictured here with my mom!
I would make a ham and cheese casserole.
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 some mac and cheese!
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 my basil, olive, tomato spaghetti and grate fresh cheddar over the top.
I love making homemade pizza and cheesy garlic bread.
Definitely a 4 cheese mac and cheese oven baked dish!
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!
Tacos 🙂
I would make latkes with my graters! Delicious, hand grated potatoes with grated onions, perfecto~!
i would make enchiladas
I would make nachos!
I would use it for pizza and tacos.
I would use them for making Key lime or lemon cheesecake.
I would use it for cheese,when having chili cheese dogs!
yum,yum,yum!
kayleefaith1228@aol.com
I would make homemade macaroni & 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 NEVER buy already grated cheeses so this would be awesome for my family’s favorite homemade mac and cheese!
Hommus!
These look fantastic! So many grate (ha!) things would come from this.
I would make anything with parmesan and lemon zest–yum!
I would make some chicken enchiladas or some Tsatziki sauce
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 nachos.
I would make an Asian Salmon recipe that uses grated ginger.
I would make gnocchi with crab sauce.
The first thing I would make is some zucchini bread.
I’d love to make an Impossible Pie’ that requires, cheeses, tomato, ground beef and bisquick mix
the dip looks great!
i think i’d actually make your featured recipe! Holy heck it looks delicious!!! Mmmm lasagna!
Peach crumb pie sounds Deeelish!!
dips would be great for my annual superbowl party
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.
This recipe looks delicious and I need those graters in my life. Thanks!
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 dip looks perfect for tailgating!! Wonderful!
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. 🙂
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!
I bookmarked this recipe to try thanks for the giveaway
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!
Fact: Joe only eats freshly grated cheese
What??! That is hilarious. You definitely need some quality graters in your life.
The dip looks great, and so does the Microplane set!
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!
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 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.