Lasagna Dip

Introduction

This Lasagna Dip takes everything you love about the classic baked pasta—savory sausage, rich cheeses, and robust sauce—and transforms it into the ultimate shareable appetizer. You get all the comforting layers of lasagna in a single, scoopable dish, perfect for your next gathering. It’s surprisingly simple to make and is always the first dish to disappear from the table.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Ingredients

• 1/2 lb. hot Italian sausage (about 3 links)
• 1 1/4 cups RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce
• 2 cups ricotta cheese
• 3/4 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (shredded)
• 1/2 tsp. dried parsley
• 1/2 tsp. garlic powder
• 8 slices mozzarella (thinly sliced)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or similar small baking dish.
2. In a skillet over medium heat, cook the hot Italian sausage, breaking it into small crumbles with a spoon, until it is fully browned and cooked through. Drain any excess grease.
3. In a medium bowl, combine the ricotta cheese, shredded mozzarella, shredded parmesan, dried parsley, and garlic powder. Mix until well combined.
4. Spread the cooked sausage evenly in the bottom of the prepared baking dish.
5. Pour the RAGÚ® sauce evenly over the sausage layer.
6. Spoon the ricotta cheese mixture over the sauce layer and spread it gently to cover.
7. Arrange the 8 slices of mozzarella cheese in a single layer over the top, covering the ricotta mixture completely.
8. Bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden in spots.
9. Let the dip cool for 5-10 minutes before serving—it will be very hot.

Variations

• Skillet Style: Assemble and cook the dip entirely in an oven-safe skillet on the stovetop and then finish under the broiler for a browned top.
• Individual Servings: Divide the layers among small ramekins or oven-safe dishes for personalized, portion-controlled dips.
• Broiler Finish: For extra browning and crispy cheese edges, switch the oven to broil for the final 2-3 minutes of cooking, watching closely.
• Bread Bowl: Hollow out a large round loaf of crusty bread, fill it with the assembled (but unbaked) dip, and bake as directed. Use the bread pieces for scooping.

Tips for Success

• Let the ricotta mixture come to room temperature for easier mixing and a smoother layer.
• For a beautifully golden top, pat the surface of the sliced mozzarella dry with a paper towel before arranging.
• Allowing the dip to rest for a few minutes after baking helps the layers set, making it easier to scoop without being runny.

Storage & Reheating

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm in a 350°F oven until heated through, or microwave in 30-second intervals, stirring between each, until hot.

FAQ

Can I make this dip ahead of time?

Yes, you can assemble the dip completely (up to the point of baking) 1 day in advance. Cover tightly with plastic wrap and refrigerate. Add a few extra minutes to the bake time when cooking from cold.

What can I serve with this dip?

It’s perfect with toasted baguette slices, garlic bread, breadsticks, pita chips, or sturdy crackers. Raw veggie sticks like bell peppers or zucchini also work well.

My ricotta mixture seems thick. Is that right?

Yes, the ricotta layer is meant to be thick and spreadable, not runny. It will soften perfectly as it bakes.

Can I use a different pasta sauce?

The recipe is formulated for the specific flavor and thickness of the RAGÚ® Homestyle sauce. Using a different sauce may alter the flavor and consistency of the final dip.

Why is there shredded *and* sliced mozzarella?

The shredded mozzarella is mixed into the ricotta for flavor and structure, while the thinly sliced mozzarella creates a distinct, melty top layer that mimics classic lasagna.

Can I freeze this dip?

Freezing is not recommended, as the ricotta and sauce layers can separate and become watery upon thawing and reheating.