Lasagna Dip
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Lasagna Dip
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This baked Lasagna Dip features a zesty tomato sauce with Italian sausage and melty pockets of cheese, all ready for scooping with garlic bread dippers!
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Ingredients
Baguette Dippers
- 1 12-ounce baguette, sliced ½" thick on the diagonal
- 2 tablespoons olive oil
- 2 large cloves garlic, sliced in half
- 1 teaspoon kosher salt
Cheesy Yum
- ⅔ cup full-fat ricotta cheese
- ⅔ cup whole milk shredded mozzarella cheese
- ½ cup grated Parmesan cheese (the kind in the shaker can)
- 1 teaspoon garlic powder
Lasagna Dip
- 1 pound bulk ground Italian sausage
- ½ cup diced yellow onion
- 6 large cloves garlic, minced
- 2 cans (15 ounces each) plain crushed tomatoes (without added salt, sugar, or seasonings)
- 2 teaspoons dried Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups whole milk shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese (the kind in the shaker can)
- 3 large basil leaves, thinly sliced, optional garnish
Instructions
Baguette Dippers
- Preheat oven to 400°F.
- Add baguette slices in an even layer to a large rimmed baking sheet. Brush olive oil lightly over baguette slices (just the top side). Bake for 3-5 minutes, or until lightly golden, without flipping.
- Remove from oven, and while the dippers are still hot, lightly rub the top sides with the cut sides of the garlic cloves. The heat will cause the garlic to "melt" into the bread. Sprinkle the dippers lightly with salt and set aside.
Cheesy Yum
- While baguette dippers are baking, stir together the Cheesy Yum: In a small bowl, stir together ricotta, mozzarella, Parmesan, and garlic powder. Set aside.
Lasagna Dip
- In a 10" cast iron skillet (or similar sized oven-safe skillet) over medium heat, cook the sausage and onion, breaking up the sausage into very small bites. Once the sausage has cooked through and is lightly browned, drain away any grease. Then stir in the minced garlic and cook for 2 minutes more, stirring occasionally.
- Stir in crushed tomatoes (do not drain), Italian seasoning, salt, and pepper. Simmer over medium to medium-low heat for 5 minutes, stirring a couple times. Then taste test and add more salt and/or pepper, if desired.
- Dollop the Cheesy Yum over the top, in 8 similar-sized portions. With the back of a spoon, press dollops down into the tomato sauce a bit.
- Sprinkle mozzarella over the top.
- Place skillet in 400°F oven and bake for 10 minutes. Then broil, just until the cheese is slightly browned.
- Remove skillet from oven and sprinkle with grated Parmesan. Then broil briefly, just enough to brown the Parm a tiny bit. Do not let the Parm burn.
- Remove from oven and let rest for 5 minutes. Sprinkle with fresh basil. Serve hot with Baguette Dippers.
Notes
- Note: If you do not have a 10" oven-safe skillet, create the sausage/tomato mixture in a skillet on the stovetop. Then transfer the mixture to an oven-safe baking dish, such as a 10" deep-dish pie plate, to finish cooking in the oven.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
33g
(11%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
82mg
(27%)
Sodium
1573mg
(66%)
Potassium
598mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
597IU
(12%)
Vitamin C
13mg
(14%)
Calcium
386mg
(39%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 1573mg | 66% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 386mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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