Three Cheese Lasagna Dip
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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.
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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
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. marinara sauce (2 cups)
- 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.
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!