Lasagna Dip with air fryer pasta chips is a seriously cheesy and delicious appetizer that will wow your guests!
Incredible Lasagna Dip
We are so excited to present you — LASAGNA DIP. This lasagna dip is so cheesy, luscious, and so perfect for any party or gathering.
What is lasagna dip? Lasagna dip is exactly what it sounds like –> all of the innards of lasagna without the noodles. It’s made with a meaty marinara sauce and tons of cheese (3 different kinds of cheese to be exact).
Don’t worry, this dip is 100% noodle-less because we’re serving it up with our homemade Air Fryer Pasta Chips for an epic scoop and crunch.
What You Need
The Cheese
- Parmesan: parmesan is a lasagna classic. We’re using grated.
- Mozzarella: mozzarella cheese makes for an incredible “cheese pull,” which is what this recipe is topped with.
- Ricotta: ricotta cheese is so light and fluffy and truly makes this dip so luscious.
The Other Stuff
- Ground beef and Italian sausage: these are the two ground meats used. Feel free to use all of one or switch one out for a different meat.
- Garlic: it wouldn’t be lasagna without garlic.
- Spices: the dried spices we’re using are thyme, oregano, parsley, salt, and pepper. Feel free to swap it out for an Italian seasoning.
- Marinara sauce: we’re keeping this simple — choose your favorite jarred marinara sauce for this dip.
- Fresh basil: the cherry on this cake is fresh basil!
How to Make Lasagna Dip
Mix Cheese
Combine parmesan, mozzarella, and ricotta cheese. Set aside.
Cook Meat
Add the ground beef and pork into a nonstick skillet and cook until browned.
Add Garlic & Onion
Add garlic, onion, and spices to the meat and continue cooking.
Add Marinara
Add a jar of your favorite marinara sauce and then bring to a simmer.
Transfer to Dish
Transfer 1/3 of the meat sauce into a baking dish. then, dollop on 1/3 of the cheese mixture. Repeat 2 more times until all sauce and cheese has been used.
Bake
Before baking, sprinkle on the remaining mozzarella cheese. Then, bake at 425ºF for 15-20 minutes.
Serve
Serve lasagna dip with fresh chopped basil with your favorite cracker or air fryer pasta chips.
Variations
Make it vegetarian: swap the ground meats for a plant-based ground to make this vegetarian!
Switch up the meat: feel free to use all of the same meat or a cominbation of ground meats. Ground chicken, turkey, pork, and beef all work.
Make it dairy-free: JUST KIDDING
Storage
Transfer the cooled dip into an airetight container and store in the fridge for up to 5 days.
Lasagna Dip
Ingredients
- ½ cup grated parmesan cheese
- 2.5 cups shredded mozzarella divided
- 16 oz. whole milk ricotta
- 1 tablespoon olive oil
- ½ lb. ground beef
- 1 lb. mild Italian sausage
- 4 cloves garlic peeled and minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 24 oz. jar of marinara sauce
- 6 leaves fresh basil sliced thinly
Instructions
- Preheat the oven to 425ºF and spray an 8x8-inch baking dish with non-stick cooking spray.
- In a bowl mix together parmesan, 1.5 cups of mozzarella, and ricotta. Set aside.
- Heat a large skillet over medium/high heat. Add olive oil.
- Then, add ground beef and Italian sausage and saute until beef is fully browned.
- Next, add minced garlic, onion, dried spices, salt, and pepper and cook until garlic becomes fragrant-- about 1 minute.
- Add the jar of marinara sauce and bring to a simmer.
- Spread ⅓ of the meaty marinara sauce onto the bottom of the greased baking dish.
- Next, dollop spoonfuls of the ricotta mixture on top of the meat mixture, using around ⅓ of the cheese.
- Repeat 2 more times.
- For the top layer, sprinkle the remaining mozzarella and then dollop the rest of the ricotta mixture.
- Bake for 15-20 minutes until the cheese melts and is bubbly.
- Before serving, top with thin slices of fresh basil. Serve with pasta chips, fresh bread, or crostini.
Tips & Notes
- We used mild Italian sausage, but hot could also be used to kick it up a notch.
- Another way to spice up this dip is to add crushed red pepper to the mix of spices used.
