This easy baked Lasagna Dip recipe is packed with robust, classic lasagna flavor. You’ve got a rich tomato sauce with Italian sausage and melty pockets of ricotta, mozzarella, and Parmesan, all under a blanket of gooey mozzarella. Scoop it up with toasty, garlicky baguette dippers – oh my YUM!
When the first Lasagna Soup recipe hit the internet back in 2011, it took kitchens by storm – and I still get told that my recipe is the best one out there! So I’m super excited to share my latest, greatest appetizer with you – this Lasagna Dip recipe. Just like the soup, it’s chock-full of creamy pockets of melty Cheesy Yum (yes, that’s my own culinary term for the indescribably delicious cheese mixture!) and it’s guaranteed to be a hit whenever and wherever you serve it!
What Makes This Lasagna Dip Oh-So-Ooey-Gooey-Good
Three kinds of cheese, garlicky tomato sauce, and zippy Italian sausage scooped up with crusty bread — need I say more? Here’s why you’re going to flip for lasagna dip.
- The Cheesy Yum. We’re talking creamy ricotta, melty mozzarella, and grated Parmesan – plus a little garlic powder for good measure. These cheeses make for the perfect combination of textures and flavor, making every bite a melty delight.
- Bold Italian flavor. Italian sausage is a total flavor bomb on its own, then add the tomatoes, Italian seasoning, garlic, and fresh basil on top of that and you’ve got a heckuva tasty dip with all the deliciousness of Classic Lasagna, minus the noodles.
- It’s going to become your THING. And by that I mean, it’s going to be the dip that your family and friends nudge you to make for every party and potluck. If you’re going to be known for something, it should be for a recipe as delicious and fun as this!
What You’ll Need
While there’s no pasta here, this recipe has most of the other ingredients you’d find in traditional lasagna. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.
For the Baguette Dippers:
- Baguette – It might not be Italian, but baguette slices are the perfect shape and size for dipping into this melty cheesy dip.
- Olive oil – For brushing over the bread to add flavor and make it a little crispy when baked.
- Garlic – Rubbing fresh garlic cloves onto the lightly toasted bread infuses it with irresistible garlicky flavor.
- Salt – A little sprinkle of salt makes all the flavors pop.
For the Cheesy Yum:
- Ricotta – Use full-fat ricotta cheese for the richest, creamiest results.
- Mozzarella – Whole milk shredded mozzarella cheese will give you the creamiest results, but part-skim will also work.
- Parmesan cheese – The grated kind in the shaker can is perfect for this recipe.
- Garlic powder – This adds easy garlic flavor.
To Put it All Together:
- Italian sausage – I use bulk ground mild Italian sausage. Hot sausage will add a kick, while sweet Italian sausage is mild on the heat, but still big on flavor.
- Onion & garlic – These make the tomato sauce flavorful.
- Crushed tomatoes – Grab a can of plain crushed tomatoes, without added salt, sugar, or seasonings. We’ll be adding our own seasonings, so we don’t need any of those!
- Italian seasoning – This dried herb mix allows you to add a variety of herbs without having to reach for a bunch of different jars.
- Salt & pepper – I like to use kosher salt and freshly ground black pepper.
- Cheese – More mozzarella cheese and grated Parmesan cheese goes over the top. It is lasagna dip, after all. Lots of cheese is a must!
- Basil – Fresh basil adds a fresh herby note and a pop of color.
How to Make Lasagna Dip
This dip is amazingly lasagna-like, all saucy, meaty, and cheesy – but without the fuss of layering with pasta noodles. Here’s how to make it! Scroll to the bottom of the post for the full recipe card.
- Make the dippers. Place the baguette slices on a baking sheet and brush the tops with oil. Bake at 400ºF for 3 to 5 minutes to toast them lightly. Rub the tops with the cut sides of the garlic, sprinkle with salt, and set aside.
- Make the Cheesy Yum. While the baguette dippers are baking, stir together the ricotta, mozzarella, Parmesan, and garlic powder in a small bowl. Set aside.
- Brown the sausage and onion. Cook the sausage and onion in a cast iron skillet over medium heat. Drain the grease, then add the garlic and cook for 2 minutes.
- Finish the sauce. Add the tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes, then season to taste.
- Assemble. Add dollops of Cheesy Yum over the sauce. Press the dollops into the sauce, but don’t stir them in. We want them to be fabulously cheesy pockets of awesomeness, not blended into the sauce.
- Finish. Sprinkle mozzarella on top.
- Bake. Transfer the skillet to a 400ºF oven and bake for 10 minutes. Then, turn on the broiler and broil until the mozzarella is lightly browned. Sprinkle with Parmesan, then broil briefly to brown a bit more.
- Serve. Let the lasagna dip cool for 5 minutes, then sprinkle it with the fresh basil and serve with the prepared dippers or your favorite sturdy crackers.
Tips & Variations
Here are some additional pointers and variations for making this lasagna dip recipe.
- Make it in a baking dish. If you don’t have an oven-safe skillet, make the sausage/tomato mixture in a skillet, then transfer it to an oven-safe baking dish.
- Leave out the meat. If you’re serving mixed eaters and want to accommodate someone who doesn’t eat meat, you can skip it or wilt some baby spinach into the dip instead. Another option is to sauté mushrooms and bell peppers with the onions.
- Make it spicy. Use hot Italian sausage and/or add red pepper flakes for an extra kick of heat.
- Skip the chips. This is not a dip that will work well for your average chip or cracker. You want a thick, sturdy dipper that can stand up to the sausage and gooey baked cheese!
How to Store and Reheat Leftovers
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: To freeze leftover lasagna dip, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat in a 350ºF oven, or warm up smaller portions in the microwave. You can also reinvent your leftovers into a dinner by tossing them with cooked pasta, which works well if you’ve run out of dippers!
More Crowd-Pleasing Party Dips
Lasagna Dip
Yield: 8 servings
This baked Lasagna Dip features a zesty tomato sauce with Italian sausage and melty pockets of cheese, all ready for scooping with garlic bread dippers!
Print
Ingredients
Baguette Dippers
- 1 12-ounce baguette, sliced ½" thick on the diagonal
- 2 tablespoons olive oil
- 2 large cloves garlic, sliced in half
- 1 teaspoon kosher salt
Cheesy Yum
- ⅔ cup full-fat ricotta cheese
- ⅔ cup whole milk shredded mozzarella cheese
- ½ cup grated Parmesan cheese (the kind in the shaker can)
- 1 teaspoon garlic powder
Lasagna Dip
- 1 pound bulk ground Italian sausage
- ½ cup diced yellow onion
- 6 large cloves garlic, minced
- 2 cans (15 ounces each) plain crushed tomatoes (without added salt, sugar, or seasonings)
- 2 teaspoons dried Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups whole milk shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese (the kind in the shaker can)
- 3 large basil leaves, thinly sliced, optional garnish
Instructions
Baguette Dippers
- Preheat oven to 400°F.
- Add baguette slices in an even layer to a large rimmed baking sheet. Brush olive oil lightly over baguette slices (just the top side). Bake for 3-5 minutes, or until lightly golden, without flipping.
- Remove from oven, and while the dippers are still hot, lightly rub the top sides with the cut sides of the garlic cloves. The heat will cause the garlic to "melt" into the bread. Sprinkle the dippers lightly with salt and set aside.
Cheesy Yum
- While baguette dippers are baking, stir together the Cheesy Yum: In a small bowl, stir together ricotta, mozzarella, Parmesan, and garlic powder. Set aside.
Lasagna Dip
- In a 10" cast iron skillet (or similar sized oven-safe skillet) over medium heat, cook the sausage and onion, breaking up the sausage into very small bites. Once the sausage has cooked through and is lightly browned, drain away any grease. Then stir in the minced garlic and cook for 2 minutes more, stirring occasionally.
- Stir in crushed tomatoes (do not drain), Italian seasoning, salt, and pepper. Simmer over medium to medium-low heat for 5 minutes, stirring a couple times. Then taste test and add more salt and/or pepper, if desired.
- Dollop the Cheesy Yum over the top, in 8 similar-sized portions. With the back of a spoon, press dollops down into the tomato sauce a bit.
- Sprinkle mozzarella over the top.
- Place skillet in 400°F oven and bake for 10 minutes. Then broil, just until the cheese is slightly browned.
- Remove skillet from oven and sprinkle with grated Parmesan. Then broil briefly, just enough to brown the Parm a tiny bit. Do not let the Parm burn.
- Remove from oven and let rest for 5 minutes. Sprinkle with fresh basil. Serve hot with Baguette Dippers.
Notes
Note: If you do not have a 10″ oven-safe skillet, create the sausage/tomato mixture in a skillet on the stovetop. Then transfer the mixture to an oven-safe baking dish, such as a 10″ deep-dish pie plate, to finish cooking in the oven.
Nutrition Information:
Calories: 537kcal Carbohydrates: 33g Protein: 26g Fat: 34g Saturated Fat: 14g Polyunsaturated Fat: 4g Monounsaturated Fat: 14g Cholesterol: 82mg Sodium: 1573mg Potassium: 598mg Fiber: 3g Sugar: 8g Vitamin A: 597IU Vitamin C: 13mg Calcium: 386mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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