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Cheesy Lasagna Dip

This is so good, you could eat it by itself!

When it comes to Italian food, one of our absolute favorites is lasagna. We get it whenever we go out to an Italian restaurant, and we make it at home occasionally…that being said, it is a labor of love to make, and every once in a while we just wish we could get all the flavors we love in a dish that was way easier and less time-consuming to make. Enter: lasagna dip.

Oh my goodness, you will not believe how yummy this stuff is. With ricotta, red sauce, sausage and plenty of mozzarella, it tastes just like you’re biting into a slice of lasagna, only you’re eating it instead on a crispy baguette. It comes together quickly and makes for a great appetizer that will disappear before your eyes. Don’t just take our word for it though; make it yourself and see how fast it goes!

Serves 4-6

35 minutes

  • 1/2 pound ground sausage
  • 1 (24 oz.) jar tomato sauce
  • 1 cup cottage cheese or ricotta
  • 1 cup mozzarella cheese, shredded
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste
  • 1 baguette, sliced and toasted
  • fresh basil, garnish
  1. Preheat oven to 350º F.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat and cook sausage until browned all over. 8 minutes.
  3. Add onion and garlic and cook for another 5-7 minutes, or until softened and fragrant.
  4. Pour in tomato sauce and cook for 5-10 minutes, or until thickened and reduced slightly. Add red pepper flakes, if using, then taste and adjust seasoning, if necessary.
  5. Place ricotta or cottage cheese in the bottom of a skillet or 8x8-inch baking dish, then pour the sausage sauce evenly over the top.
  6. Top with shredded mozzarella, then place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
  7. Remove from oven and serve with toasted, sliced baguette. Enjoy!

Recipe adapted from Closet Cooking

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