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Equipment:
•10-inch Skillet
•Meat Masher Tool
•Mixing Bowls
•8-inch Square Baking Dish
•Rotary Cheese Grater
Ingredients:
•½ l-b Italian sausage, casings removed
•2 garlic cloves minced
•2 cups ricotta cheese
•1 cup spaghetti sauce
•1 tsp dried basil
•1 tsp dried oregano
•salt and pepper, to taste
•¼ tsp red pepper flakes, or to taste
•¾ cup shredded mozzarella cheese, divided
Instructions:
1. Preheat oven to 350ºF. Lightly spray an 8x-inch baking dish with nonstick cooking spray.
2. In a large skillet, cook Italian sausage over medium-high heat until no longer pink. Add garlic to the skillet and cook for 30 seconds. Drain excess grease.
3. In a medium bowl, stir together cooked sausage, ricotta, marinara sauce, basil, oregano, salt, black pepper, red pepper flakes, and ½ cup mozzarella cheese.
4. Spoon the cheese mixture into a baking dish. Sprinkle the top of the dip with the remaining ¼ cup shredded mozzarella cheese and grated parmesan cheese.
5. Bake for 25 to 30 minutes, or until bubbly. Garnish with fresh parsley or fresh basil.
Notes:
•Can substitute ground beef or turkey sausage.
•Can substitute 2 teaspoons of Italian seasoning for basil and oregano.
•My favorite store-bought spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Carbone, Rao’s, and La Famiglia DelGrosso.
•Store leftovers in an airtight container in the refrigerator.
Stop what you’re doing and add this lasagna dip to your party menu. This dip is all the goodness of a classic lasagna, but in a creamy, cheesy, and oh so dipable form. And it’s also low carb, keto friendly, and gluten-free. Serve this with some crispy christini or veggie sticks, and you can make a meal out of it because it’s just that delicious. So head to my website to get all the details to make this for yourself.