Lasagna Dip Skip the Noodles. Keep the Flavor.

Name: Lasagna Dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: ½ pound Italian sausage; 3 cloves garlic (minced); 1-2 teaspoons Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); 16 ounces crushed tomatoes; 2 tablespoons tomato paste; 1 cup ricotta cheese; 2 cups mozzarella cheese (shredded); ¼ cup Parmesan cheese (finely grated); 1 tablespoon fresh basil or Italian parsley (thinly sliced or chopped)

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True to its name, this hot and cheesy Lasagna Dip is fragrant with all the garlic and tomato goodness of a comforting, hearty lasagna. And, it’s never been easier to put smiles on everyone’s faces than with a skillet of this irresistible appetizer.

Is it even possible not to love lasagna? This substantial appetizer or snack is chock full of what makes lasagna so absolutely wonderful. It’s perfect for elevating movie nights and other gatherings. It’s got the same comfort factor as my pepperoni pizza dip. Served with crostini or crusty bread slices, it’s a huge hit. Go on; resist it if you can!

Lasagna Dip

While I love the heartiness of a proper lasagna, I’m not always keen on the chore of wrestling what feels like a million wet lasagna noodles into position to make it. So, this dip sates my cravings for lasagna without triggering a lengthy cost-benefit analysis.

I still get to enjoy the garlicky, bubbly tomato sauce with creamy ricotta and melted cheese. And, the work involved is significantly reduced. This is one of my family’s favorite shortcut recipes. Lasagna still makes it onto our table for special occasions, but this has become an easy compromise that my crew loves.

hand holding slice of toasted Italian bread dipping into hot lasagna dip

Ingredients and Substitutions

The Sausage – I use hot Italian sausage, but you can use mild if that’s your preference.

The Seasonings – Fresh garlic, dried Italian seasoning, and crushed red pepper flakes make a small but mighty trio, bringing flavor to our dip.

Tomatoes – I combine crushed tomatoes and tomato paste to make the sauce.

Three Cheeses – You’ll love the creaminess of ricotta and the savory punch of Parmesan. And, don’t skimp on the mozzarella for that glorious cheese pull.

Fresh Herbs – While the torn or minced basil and parsley are optional as garnish, I love the pop of freshness that they add.

Notes on Equipment

Oven-safe skillet
Wooden spoon or spatula
Garlic press – This is hands down the best press I have ever used. You don’t even have to peel the cloves! It’s just two pieces of stainless steel that come apart for the easiest cleaning imaginable.
Mixing bowl
Measuring cups and spoons
Chef’s knife
Cutting board

lasagna sauce topped with dollops of ricotta cheese

How to Make Lasagna Dip

Preheating the Oven: Get things started by setting your oven’s temperature to 400ºF with a rack positioned in the center.

Browning the Sausage: I place an oven-safe skillet on a medium-high burner for this first step. Using a spatula, I cook and crumble the hot sausage, just until no longer pink. This usually takes about 8 minutes.

Prepping Other Ingredients: While the sausage browns, I mince the garlic. Then, I stir it in and let it cook for about a minute until fragrant.

Building the Base: Now, you’re ready to add in all the rest of the ingredients, except the cheese. Crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes all go in, then we bring the mix to a simmer for 3 to 4 minutes.

cheeses piled on top of lasagna sauce and meat in a skillet

Topping with Ricotta: I taste the sauce and adjust it with salt and pepper, if needed. Then, I place dollops of ricotta cheese over the top of the tomato and sausage mixture and spread them out in an even layer.

Finishing the Cheese: This dip is finished with a sprinkle of parmesan and mozzarella cheese. I like to be a little heavy handed, here.

Baking: Next we slide the pan into the oven and bake it until the sauce and cheese are both bubbling and the cheese is kissed with a the perfect golden brown.

Rest Before Serving: The dip is going to be way too hot to eat when it first comes out of the oven. So, let it rest for about 5 minutes before garnishing with fresh basil or parsley. I serve this with crostini, other toasted bread, or sturdy crackers for dipping.

bubbling skillet of lasagna inspired cheesy dip next to toasted bread on wooden table with black and white towel

Expert Tip

If you ever find an excellent sale on Italian sausage, buy it in bulk. It freezes like a dream, whether you cook it first or just pop it into the freezer raw.

I don’t even bother to repackage it, if it is packaged in chubs. If it’s from the meat counter, just divide it into portions, pop it into freezer safe bags and squeeze the air out before labeling and freezing it.

In addition to freezing the sausage raw, I often freeze some of it cooked as well for the ultimate cooking shortcut! Just cook and crumble the sausage, then let it cool before portioning it into freezer safe baggies. You can just break up the cooked frozen sausage directly into the skillet and proceed with building the sauce for this lasagna dip recipe, making it even easier. Talk about convenience!

Using Links? – I prefer to use bulk Italian sausage. But, if you have fresh links, you can still make this dip. You’ll just have to remove the casings before cooking and crumbling the meat. Use a sharp paring knife to make a slit in the casing from end to end, then just flip it inside out.

Extra Herbs: Do you want to use the fresh herbs as a garnish but don’t have a plan on how to use the rest of the bunch? Just remove the stems and chop it coarsely before packing them into ice cube trays.

You can drizzle a little olive oil or water over them (depending on how you might use them later). And, then, when they’re solid, you can transfer them to a labeled freezer bag. One standard ice cube will be the equivalent of about 1 tablespoon of chopped herbs.

Serving Suggestions

After a skillet of bubbling, cheesy dip, I typically want something sweet to round things out. For a sweet bite to balance the savory, I adore these decadent triple chocolate chip cookies.

Dipping those cookies into a batch of my candy cane dip or even this tasty Nutella swirled pumpkin dip? That’s a dessert worth talking about!

Lasagna Dip with dipped piece of Italian bread

Make Ahead & Storage

Make Ahead: You can make the meat and tomato sauce for this dip, then keep it in the refrigerator for up to 3 days before topping with cheese and baking. In fact, the sauce becomes even more flavorful if allowed rest for a day or so.

How to Store: Transfer the leftover dip to an airtight container and let it cool for about 20 minutes before storing in the refrigerator for up to 3 days.

How to Reheat: For a single serving, add your dip to a covered, vented microwave safe container. Microwave on HIGH in increments until bubbly, about 60 seconds. For a larger amount, transfer to a casserole dish and bake in the oven or air fryer at 350ºF.

More Dip Recipes

Can I use ground beef instead of sausage?

You can definitely use ground beef (or even ground turkey) if you’d like. But, you’ll want to increase the seasonings, though, since Italian sausage is highly seasoned.

Can I use a different sausage?

You can use any sausage you like for this recipe. My kids’ favorite is actually hot breakfast sausage. Keep in mind that if you use a different sausage, you’ll need to increase the seasonings since Italian sausage is highly seasoned.

Can I substitute cottage cheese for the ricotta?

Yes, you can. But, I will add a caveat: ricotta delivers the most authentic flavor in this recipe for lasagna dip. Cottage cheese will still taste great and deliver plenty of creaminess, but the finished dish will be slightly different.

Can I use store bought marinara or spaghetti sauce in place of the crushed tomatoes?

Feel free to swap in a jarred sauce for the crushed tomatoes. But, if you do, omit the tomato paste and additional seasonings, though.