Lasagna Dip

Introduction

Imagine a bubbling, cheesy dip that captures the soul of a classic lasagna in every scoop. This recipe turns those comforting layers into a warm, shareable appetizer perfect for any gathering. You get all the rich flavors of sausage, marinara, and three cheeses in a dish that’s ready in under an hour.

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).
2. In a skillet over medium heat, cook the hot Italian sausage, breaking it into small crumbles, until it is fully browned. Drain any excess grease.
3. Stir the RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce into the cooked sausage. Heat for 1-2 minutes, then set aside.
4. In a medium bowl, combine the ricotta cheese, shredded mozzarella, shredded parmesan, dried parsley, and garlic powder. Mix until well blended.
5. In a medium-sized, oven-safe baking dish or skillet, spread the ricotta cheese mixture evenly across the bottom.
6. Pour the sausage and sauce mixture over the ricotta layer, spreading it into an even layer.
7. Arrange the 8 slices of mozzarella cheese over the top of the sauce layer.
8. Bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
9. Let the dip cool for 5-10 minutes before serving with your choice of dippers.

Variations

• Oven to Broiler: For a deeper golden top, switch the oven to broil for the last 1-2 minutes of cooking.
• Creamier Dip: Gently swirl the ricotta and sauce layers together with a knife before topping with the mozzarella slices for a marbled look.
• Individual Portions: Bake the dip in individual ramekins for portion-controlled servings.
• Alternative Dippers: Serve with toasted baguette slices, breadsticks, pita chips, or even sturdy, raw vegetable sticks like bell peppers.

Tips for Success

• Ensure your ricotta is well-stirred and at a cool room temperature for easiest mixing.
• Letting the dip rest for 5-10 minutes after baking helps it set slightly, making it easier to scoop without being too runny.
• For a less spicy dip, you can substitute the hot Italian sausage with mild Italian sausage without changing other ingredients.
• Use an oven-safe skillet to cook the sausage, then build and bake the dip in the same pan for easy cleanup.

Storage & Reheating

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 30-second intervals, stirring in between, or cover with foil and reheat in a 350°F oven until warmed through.

FAQ

1. Can I make this dip ahead of time? Yes, you can assemble the dip up to a day in advance. Cover tightly and refrigerate, then add a few extra minutes to the bake time when ready to cook.
2. Can I use a different type of sausage? The recipe is designed for hot Italian sausage, but you can substitute it with an equal amount of ground beef or turkey if preferred.
3. My dip seems watery. What happened? This can happen if the ricotta has excess liquid. Ensure you are using whole milk ricotta and drain it if necessary. Also, letting the dip rest after baking allows it to thicken.
4. Can I freeze this lasagna dip? Freezing is not recommended, as the ricotta and creamy sauce layers may separate and become grainy when thawed and reheated.
5. What can I use if I don’t have an oven-safe dish? Assemble the dip in a regular baking dish. If you only have a skillet that isn’t oven-safe, transfer the cooked sausage and sauce mixture to a greased baking dish before layering.
6. Is the dried parsley essential? It adds a touch of color and classic herb flavor, but you can omit it if you don’t have any on hand.