If you’re looking for a cheesy, meaty, and comforting appetizer, this Lasagna Dip is it! It has all the rich flavors of classic lasagna—savory beef, tangy marinara, and three kinds of melty cheese—but in a warm, scoopable dip that’s perfect for parties, game day, or a cozy night in. One skillet, minimal prep, and ready in 30 minutes!
What You’ll Need
Did you know? I’ve had the pleasure of visiting a number of Ohio beef farms and workshops to learn about our cattle and the best way to prepare it. There are over 17k farming families here! It’s why I love developing beef recipes!
Welcome to My Kitchen— Let’s Make Lasagna Dip!
Best Dippers for Lasagna Dip
🥖 Crostini – Toasted baguette slices for the perfect crunch.
🧄 Garlic Bread – Classic pairing for extra flavor.
🌮 Pasta Chips – Crispy, golden pasta pieces (like TikTok’s viral trend—see recipe notes!).
🥨 Crackers & Tortilla Chips – Quick and easy dippers.
Make-Ahead, Storage & Freezing Tips
- Make-Ahead: Assemble the dip, cover, and refrigerate up to 24 hours before baking.
- Store Leftovers: Keep in an airtight container in the fridge for 3-4 days.
- Freeze for Later: Assemble and freeze before baking for up to 3 months. To bake from frozen, cover with foil and bake at 400°F for 25 minutes, then uncover and bake another 10-15 minutes.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
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Heat the olive oil in a medium oven-safe skillet, like a cast iron skillet. Add the onion and garlic and cook until soft a fragrant, 2-3 minutes.
1 Tablespoon olive oil, 1/2 small yellow onion, 2 cloves garlic
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Add the ground beef and cook to brown and break up the meat into small pieces, until no pink remains. Stir in the Italian seasoning, salt, and red pepper flakes. Carefully drain the fat from the pan if needed.
1 lb ground beef, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, Pinch red pepper flakes
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Stir in the marinara sauce then remove from the heat and spread it into an even layer.
1 (24-ounce) jar marinara sauce
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Stir the ricotta cheese, 1/2 cup of mozzarella, and 1/4 cup of parmesan in a medium mixing bowl. Use a spoon or a cookie scoop to dollop the ricotta over the beef and sauce mixture. Top with the remaining mozzarella and parmesan cheese. If you want to add more mozzarella here you can!
15 ounces ricotta cheese, 1 1/2 cups low moisture shredded mozzarella cheese, 1/2 cup parmesan cheese
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Bake in the preheated oven for 15-20 minutes, until the edges are bubbling and the cheese is melted and golden brown. Allow it to cool for 10 minutes to set slightly. Garnish with fresh basil, parsley, and/or fresh cracked black pepper.
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Top the hot lasagna dip with fresh basil if desired then serve with pasta chips, crostini, garlic bread, or crackers.
Baking Dish. If you don’t have a cast iron or oven-safe skillet, you can cook the onion and beef in a skillet then transfer to a greased 9×13-inch baking dish. Bake as directed!
Serving: 1serving | Calories: 275kcal | Carbohydrates: 3g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 498mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
