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Lasagna Dip

Make This


  • Crackers
  • 1 bag Crunchmaster® Simply Olive Oil & Sea Salt Tuscan Peasant Crackers
  • Oils & Vinegars
  • 3 tsp. vegetable oil
  • Meat
  • 3/4 lb lean ground beef
  • Condiments
  • 2 cups tomato sauce
  • Dairy
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Produce
  • 1 tbsp. chopped fresh parsley


Preheat oven to 375°F.

Heat oil in skillet set over medium-high heat; cook beef, breaking up with a spoon, for 8 to 10 minutes or until browned and cooked. Stir in tomato sauce; simmer for about 5 minutes or until slightly thickened. Transfer to 8-inch square baking dish.

Spread ricotta over beef mixture; sprinkle with mozzarella cheese. Bake for about 15 minutes or until heated through and bubbling. Sprinkle parsley over top.

Serve warm with crackers.


Meat lovers can substitute 2 cups of Bolognese sauce for tomato sauce if desired.

Make-ahead: Dip can be prepared and refrigerated for up to 1 day. Add 10 to 15 minutes to heating time.

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