Lasagna Dip is a quick and easy appetizer recipe with lots of ooey-gooey melty cheese, that’s perfect for a party! It has all of your favorite lasagna flavors in an addictive dip recipe!
Lasagna is all kinds of wonderful, especially when it’s made into a dip and served with freshly toasted bread or with pasta chips. This cheesy appetizer will be a welcome addition to any party, tailgate, happy hour, or family game night!
I first posted this recipe in 2011. Man, that was a long time ago! So, it’s time for an update and for a better reader experience, with new pictures, information, and an update to the recipe itself.
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Tailgating snacks month
Happy tailgating snacks month! I can’t believe that October is more than half way over!
There are some flavors that I feel are especially perfect for football party foods. Flavors like pizza, Mexican food, pretzels, and spicy flavors. Oh and of course, lasagna!
Lasagna in all forms
This dip is absolutely amazing with all the classic lasagna flavors minus the noodles. Herbed ricotta mixed with mozzarella, topped with fire roasted tomatoes, and Parmesan cheese, and all garnished with fresh basil leaves … all kinds of good. If you’re a fan of lasagna or cheesy dips, then this is a must make.
I don’t think I’ve ever met anyone who doesn’t like lasagna (and I have many lasagna recipes from vegetarian lasagna to the super easy ravioli lasagna). Kids, young, old, men, women, vegetarians, those meaty-types, cartoon cats, everyone.
And, here’s a new way to look at lasagna: Lasagna Dip. Warm. Cheesy. Satisfying. Yummy.
Serve this at a Super Bowl party. It’s great as a starter for a dinner party. It’s so delicious, you might just want to enjoy it as a meal all on its own!
No matter how you serve it, it’s a crowd pleaser with a simple ingredient list. And it comes together in less than 30 minutes. It can even be made ahead for a party.
Pro tips on how to make the best Lasagna Dip
This dip is made and served all in one skillet, it’s a great addition to any appetizer table.
Be sure to scroll down to the printable recipe card below for ingredients amounts and detailed instructions.
You’ll need an oven-proof skillet for this dip. I love my cast iron, either a skillet type, or this deep one that you see in the pictures. If you don’t have a cast iron skillet, be sure that the handle of your skillet is oven-proof.
In a small bowl, mix together tomatoes, salt, black pepper, and crushed red pepper flakes.
In a separate bowl, mix together ricotta, mozzarella, basil, and oregano.
Heat oil in an oven-proof pan. Add garlic and cook. Layer on the ricotta mixture, the tomato mixture, and the shredded Parmesan. Pop it in the oven, and bake until hot and bubbly!
Can this be made ahead?
Yes, this is a great make ahead dip!
You can assemble the dip ahead of time and bake it right before you serve it. This is a great way to have all of the work done early so you don’t have to do anything more than pulling it out of the fridge and baking it right before the party.
To make this dip ahead, assemble the dip, with all the layers (ricotta layer, tomato layer, and Parmesan layer). Let the skillet cool down, and cover it with aluminum foil and store in the fridge. When you’re ready to serve, pop it in the oven following the recipe directions.
What to do with leftovers?
Let the dip cool down and transfer it to an airtight container.
To reheat, you can use the microwave. You can also heat it back up in the oven at 400° F for about 10 minutes, or until heated through.
The leftovers are also wonderful when stirred into spaghetti the next day to make a super easy lasagna spaghetti dinner.
What to serve with lasagna dip?
These bread sticks are a great addition to the dish. They’re really easy to make too.
It’s great with crackers, simple un-toasted bread, tortilla chips, or veggies; it’s all good.
Homemade bread, fresh from the oven would also be wonderful with this dip
For Bread Sticks:
- ½ of a loaf of French bread Italian bread, or sourdough
- 6 teaspoons olive oil
- ¼ teaspoon each salt and freshly ground black pepper
- Preheat oven to 350° F.
- Slice bread into sticks. Mix olive oil, salt, and pepper together in a small bowl. Brush olive oil mixture onto bread sticks. You can sprinkle a little Parmesan onto each stick as well if you like. Bake in 350° oven for 8-10 minutes until golden and toasted.
Want to make an appetizer party spread? Give these recipes a try with your lasagna dip:
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Lasagna Dip Recipe
- 14.5 ounce can fire roasted tomatoes drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper optional
- 15 ounce container part-skim ricotta cheese
- 1 cup shredded mozzarella
- ½ teaspoon dried basil
- ¾ teaspoon dried oregano
- 1 tablespoon olive oil
- 2 garlic cloves finely chopped
- ¼ cup shredded Parmesan
- Basil leaves for garnish optional
- Preheat oven to 350° F.
- In a small bowl, mix together tomatoes, salt, black pepper, and red pepper (if using). Set aside.
- In a separate bowl, mix together ricotta, mozzarella, basil, and oregano. Set aside.
- Heat olive oil in a cast iron skillet or oven-proof pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Remove from heat.
- Place ricotta mixture in the skillet, top with tomato mixture, and sprinkle shredded Parmesan over the top. Transfer skillet to 350° F oven, and bake until bubbly, about 15-20 minutes. Remove. Sprinkle with basil leaves and serve with toasted bread or crackers.