Too Tired To Make Lasagna? Make This Dip Instead

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

A steaming pan of lasagna brings out the Garfield in all of us. But the prospect of making a pan of lasagna isn’t always in the cards. Even if you use no-boil noodles, it’s always more work than you figure it’ll be.

Enter lasagna dip. It’s all of the things you love about lasagna, but baked in a skillet. Instead of lifting out a piece for your plate, you grab a slice of garlic bread and dive right in. It’s a fun and casual communal dining experience that’s somewhere between fondue and seven-layer dip. Serve it with salad for an inventive dinner or serve it as a hearty appetizer at your next gathering.

Try it tonight and you’ll find that lasagna dip night will become a highly anticipated regular event at your house.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Take a Dip

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Preheat the oven to 350°F.

Make the spinach ricotta:

Place the spinach in a small colander set over a medium bowl. Press down on the spinach with a clean paper towel to squeeze out the excess moisture. Discard the liquid in the bowl, then add the squeezed spinach along with the ricotta, pepper, 1 1/2 cups mozzarella, and 1/2 teaspoon salt to the bowl.  Stir until combined. Set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Cook the sausage layer:

In a large nonstick skillet over medium-high heat, heat the oil. Add the sausage and cook, stirring occasionally and using a wooden spoon to break apart larger crumbles, until browned and crispy in spots, 7 to 10 minutes. 

Add the Italian seasoning and garlic; cook, stirring often, until the garlic is toasted, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; do not wipe the skillet clean.

Add the marinara sauce to the skillet and bring to a simmer over medium-high. Remove from heat, add the drained sausage, and stir to combine.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Build the dip: 

Transfer the saucy sausage to a 10-inch cast-iron skillet or 2-quart baking dish. Dollop the spinach-ricotta mixture evenly on top. Sprinkle with the remaining 1/2 cup mozzarella.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Bake and serve:

Bake the lasagna dip until it’s until bubbling and the cheese is melted, 25 to 30 minutes. Sprinkle with basil and serve with toasted garlic bread slices. 

Lasagna dip can be prepared, assembled, and stored covered in aluminum foil or plastic wrap in the refrigerator for up to 1 day ahead of time. Bake until bubbly and serve.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

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