Best 8 Vanishing Lasagna Dip Recipes

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Calling all cheese lovers! We bring you the ultimate guide to creating the most tantalizing vanishing lasagna dip. Say goodbye to boring dips and hello to a dish that will be the star of any gathering. With a blend of creamy ricotta, gooey mozzarella, Parmesan, and an explosion of Italian herbs, this dip is a symphony of flavors that will leave you craving more. It's guaranteed to vanish from your table in no time, so get ready to impress your friends and family with this mouthwatering recipe.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA DIP



Lasagna Dip image

My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. -Linda Cifuentes, Mahomet, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 cups dip (36 chips).

Number Of Ingredients 15

6 uncooked lasagna noodles
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Oil for deep-fat frying
DIP:
1/2 pound bulk Italian sausage
2 cups whole-milk ricotta cheese
1 cup spaghetti sauce
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Italian cheese blend

Steps:

  • Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork. Mix Parmesan cheese, Italian seasoning and garlic powder., In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese mixture., For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally., Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.

Nutrition Facts :

LASAGNA DIP AND CHIPS



Lasagna Dip and Chips image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt
10 dry lasagna noodles
Nonstick cooking spray, for the baking sheets
1/3 cup freshly grated Parmesan
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
8 ounces ground beef
8 ounces bulk spicy breakfast sausage
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/4 cup freshly grated Parmesan
1/2 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded mozzarella

Steps:

  • For the chips: Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray.
  • Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles.
  • Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano.
  • Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside.
  • For the dip: Raise the temperature of the oven to 425 degrees F.
  • In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly.
  • Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip.
  • Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.
  • Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley.

MEXICAN LASAGNA CHIP DIP



Mexican Lasagna Chip Dip image

I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.

Provided by ANNIE HIGHTOWER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 18

Number Of Ingredients 8

1 pound ground beef
1 cup diced onion
1 (16 ounce) jar salsa
2 (16 ounce) cans refried beans
2 (4 ounce) cans chopped green chile peppers
1 (2 ounce) can sliced black olives, drained
2 (8 ounce) packages cream cheese, sliced
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
  • Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
  • Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 11.8 g, Cholesterol 66 mg, Fat 20.6 g, Fiber 3.5 g, Protein 12.6 g, SaturatedFat 11.1 g, Sodium 640.4 mg, Sugar 1.8 g

CHEESY LASAGNA DIP



Cheesy Lasagna Dip image

Dip into Cheesy Lasagna Dip at the next party with pita chips or Italian bread. Guests are sure to enjoy this lasagna dip made with Italian turkey sausage!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 45m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 8

1/2 lb. Italian turkey sausage
1-1/2 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 clove garlic, minced
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh basil, divided

Steps:

  • Heat oven to 350°F.
  • Remove casings from sausage if necessary; crumble sausage into medium skillet. Cook on medium heat 6 to 8 min. or until done, stirring frequently. Remove from heat; stir in 1 cup pasta sauce.
  • Mix cream cheese, ricotta, garlic, 1/2 cup mozzarella, and half each of the Parmesan and basil until blended; spread onto bottom of 9-inch square baking dish sprayed with cooking spray.
  • Top with sausage mixture. Combine remaining cheeses; sprinkle over dip. Top with spoonfuls of the remaining pasta sauce.
  • Bake 20 to 25 min. or until hot and bubbly. Sprinkle with remaining basil.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 5 g

LASAGNA DIP



Lasagna Dip image

This next-level game day appetizer features a cheesy sausage-and-tomato dip with fried lasagna noodle chips

Provided by Food.com

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil, plus more for baking dish
1 small yellow onion, diced
3 garlic cloves, chopped fine
1/4 teaspoon chili flakes
1 1/2 lbs sweet Italian sausage, removed from casing and crumbled
1 (24 ounce) jar marinara sauce
1 1/2 lbs ricotta cheese
1/2 cup finely grated parmesan cheese
3 tablespoons chopped parsley
4 1/2 cups shredded mozzarella cheese
3 tablespoons chopped basil, plus torn leaves for garnish
6 lasagna noodles
2 cups canola oil
2 teaspoons italian seasoning
kosher salt
ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Coat a 3 quart casserole baking dish or 9x13 baking dish with olive oil.
  • In a large skillet, heat olive oil over medium heat. Cook onions, garlic and pinch chile flakes until vegetables are soft and translucent, about 3-5 minutes. Add sausage and break into pieces. Saute until browned and cooked through, about 5 minutes. Stir in Marinara sauce and bring to a simmer, then remove from heat.
  • In a large bowl, stir to combine ricotta cheese, grated parmesan cheese, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
  • To assemble dip, spoon 1/3 of the sausage and marinara sauce into the baking dish. Top with dollops of 1/3 of the ricotta mixture and 1/3 of the shredded mozzarella. Repeat twice more, then bake until bubbling and cheese is melted, about 20 minutes. Garnish with sliced basil leaves.
  • To make noodle chips, bring a large pot of salted water to a boil and cook noodles for 5 minutes. Drain, rinse with cold water and lay in a single layer on a towel lined plate to dry. Cut across into 5 2-inch strips. Heat oil to 350 degrees. Working in batches, fry noodles until crisp, about 3 minutes per side. Drain on a towel-lined plate and season with a pinch Italian seasoning and salt.

Nutrition Facts : Calories 1156.3, Fat 94.9, SaturatedFat 24.4, Cholesterol 126.2, Sodium 1446.5, Carbohydrate 33.4, Fiber 3.3, Sugar 10.3, Protein 43.9

LASAGNA DIP



Lasagna Dip image

With bubbly cheese, zesty sausage and ground beef, creamy ricotta, and crunchy pasta chips, you'll never wonder what to do with leftover pasta sauce again. It's everything you love about lasagna, served in a really fun way!

Provided by Kardea Brown

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 medium onion, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Italian sausage, casings removed
1/2 pound ground chuck
2 cups leftover pasta sauce
One 6-ounce can tomato paste
Pinch sugar
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup freshly grated Parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 15-ounce carton whole milk ricotta
2 cups shredded Italian blend cheese
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
One 16-ounce box lasagna, cooked according to package directions and patted dry
1 tablespoon garlic powder
1 tablespoon kosher salt

Steps:

  • For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F.
  • While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper.
  • To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes.
  • Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot.
  • Remove the dip from the oven, and serve with the pasta chips.

SKILLET LASAGNA DIP WITH PASTA CHIPS



Skillet Lasagna Dip with Pasta Chips image

This skillet lasagna dip with pasta chips is a delight. It's the perfect party dip. The pasta chips are an excellent companion, but toasted baguette slices would be just as tasty and less work. Call this a fun "snack dinner" option for your next get-together.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16

9 ounces lasagna noodles
2 teaspoons olive oil
8 ounces 93% lean ground beef
8 ounces hot Italian pork sausage, casing removed
1 cup finely chopped yellow onion
6 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1 (16 ounce) jar marinara sauce
½ cup whole-milk ricotta cheese
¼ cup prepared basil pesto
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
½ cup vegetable oil for frying, or as needed
½ teaspoon salt
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.
  • Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.
  • Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
  • Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
  • While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).
  • Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.
  • Sprinkle dip with parsley and basil and serve with hot pasta chips.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 24 g, Cholesterol 45.6 mg, Fat 17.1 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 6.8 g, Sodium 607.1 mg, Sugar 4.8 g

LASAGNA CHIPS AND DIP RECIPE BY TASTY



Lasagna Chips And Dip Recipe by Tasty image

Here's what you need: lasagna noodle, water, olive oil, grated parmesan cheese, salt, dried basil, dried oregano, paprika, garlic powder, unsalted butter, medium yellow onion, carrot, celery, garlic, ground beef, italian sausage, tomato paste, black pepper, red wine, ricotta cheese, fresh spinach, fresh basil, shredded mozzarella cheese, italian parsley

Provided by Betsy Carter

Categories     Appetizers

Yield 30 servings

Number Of Ingredients 24

16 oz lasagna noodle
¼ cup water
3 tablespoons olive oil, divided
1 ⅓ cups grated parmesan cheese, divided, plus more for serving
3 ½ teaspoons salt, divided
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon unsalted butter
½ medium yellow onion, minced
¼ cup carrot, minced
¼ cup celery, minced
2 cloves garlic, minced
½ lb ground beef
½ lb italian sausage
⅓ cup tomato paste
¾ teaspoon black pepper, divided
¼ cup red wine
1 cup ricotta cheese
½ cup fresh spinach, chopped
1 tablespoon fresh basil, chopped
½ cup shredded mozzarella cheese
italian parsley, chopped, for serving

Steps:

  • Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully.
  • Cut the noodles into triangles and transfer to baking sheet.
  • In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles.
  • Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine.
  • Sprinkle the seasoning mixture and ⅓ cup (35 g) of Parmesan cheese over the noodles. Set aside.
  • Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat.
  • Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes.
  • Once the vegetables have caramelized, add the ground beef, Italian sausage, ½ teaspoon of salt, ¼ teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat.
  • Cook until the meat has browned, 15-20 minutes.
  • Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside.
  • Preheat the oven to 400°F (200°C).
  • In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
  • Spread half of the meat sauce in the bottom of an ovenproof dish.
  • Gently spread the ricotta cheese over the sauce.
  • Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top.
  • Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy.
  • Sprinkle more Parmesan cheese on top of noodle chips, if desired.
  • Sprinkle parsley on top of dip, if desired.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

Tips:

  • Use a variety of cheeses. The combination of mozzarella, ricotta, and Parmesan cheeses in the classic lasagna recipe creates a rich and flavorful dip. You can also experiment with other cheeses, such as cheddar, Swiss, or even goat cheese.
  • Don't overcook the pasta. The pasta should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the dip.
  • Use a good quality sauce. The sauce is the foundation of the dip, so it's important to use a sauce that you enjoy. You can use a jarred sauce or make your own from scratch.
  • Add your favorite toppings. Once the dip is baked, you can top it with your favorite toppings, such as grated Parmesan cheese, chopped fresh basil, or crumbled cooked sausage.
  • Serve with a variety of dippers. Lasagna dip can be served with a variety of dippers, such as tortilla chips, breadsticks, or vegetables.

Conclusion:

Lasagna dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It can be made ahead of time and reheated, making it a great option for parties or potlucks. With its rich and flavorful cheese sauce, al dente pasta, and your favorite toppings, lasagna dip is sure to be a hit with everyone who tries it.

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