Olive Garden Lasagna Dip Recipe
Meaghan Mountford | The Decorated CookieHomemade Olive Garden lasagna dip is an easy, delicious appetizer with layers of marinara sauce, sausage, beef, and cheeses. Grab some crostini and dig in!
Who am I to judge the Olive Garden's decision to turn a comfort food dinner casserole into an appetizer when it's so easy to make and tastes delicious?
This copycat lasagna dip recipe layers marinara sauce with beef and sausage, ricotta, and lots of mozzarella cheese, just like the original.
I stopped short of making "pasta chips" for dipping, as the Olive Garden version uses. Instead, I dipped the garlic-y bread sticks.
Or, try pita or bagel chips, crackers, garlic knots. Oh my, I bet these cheese bombs would be awesome with the dip. Because cheese. Or this pesto pull-apart bread.
Want to go one step further and make your own pasta chips??
Break dried lasagna noodles into thirds and drop into hot oil until they bubble and crisp. Add a sprinkle of salt and/or garlic powder, if you like.
For this dip recipe, you may add fresh basil, fresh oregano, or a combination of both, depending on your preference.
If you'd like to substitute dried herbs for the fresh, the general rule is to use one-third of the amount of fresh herbs.
This recipe calls for 1 1/2 tablespoons of fresh herbs, so you would use 1/2 a tablespoon of dried herbs (which is the equivalent of about 1 1/2 teaspoons).
Here, I serve the lasagna dip in a pie dish. You can also use an 8-inch square baking dish. For more defined layers and a “deeper” dip (just like the inspiring casserole), use a bread dish.
Clearly this recipe is pretty versatile. Any way you make it, this hearty dip wins.
Serve it as a party appetizer or for dinner with a side salad. You can even spoon some dip over pasta and enjoy a glass of wine.
And the best part? You don’t have to leave home to trek to Olive Garden.
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Olive Garden Lasagna Dip Recipe
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Ingredients
- 1 1/2 tablespoons Olive Oil, divided
- 2 1/2 cups Marinara Sauce, (24 ounce jar)
- 1/4 pound Italian Sausage
- 1/4 pound Ground Beef
- 1-2 cloves Garlic, minced
- 1 1/2 tablespoons Fresh Basil, and/or Oregano, finely chopped
- 3/4 cup Ricotta Cheese
- 2 tablespoons Shredded Parmesan Cheese
- 2 1/2 cups Shredded Mozzarella Cheese, divided
- Additional Basil and Oregano, for topping
Directions
- Preheat oven to 450°F.
- Heat 1 tablespoon of olive oil in a skillet. Add the sausage and beef and cook, occasionally stirring and breaking up the meat into crumbles, until no longer pink, 7 to 10 minutes. Drain and set aside.
- In a large saucepan, heat 1/2 tablespoon of olive oil. Add the garlic and heat until it becomes fragrant, but not browned, about 1 minute. Add the marinara sauce, meats, and herb(s). Simmer over medium-low heat, stirring occasionally, 7 to 10 minutes.
- Meanwhile, in a small bowl, stir together the ricotta and Parmesan cheese.
- Pour half of the sauce mixture into a baking dish. You may use an 8 x 8-inch baking dish or a pie dish. Spread the ricotta on top of the sauce. Top with 1 cup of the mozzarella cheese. Top with the rest of the sauce mixture and finish with the rest of the mozzarella.
- Bake uncovered 12 to 15 minutes until the edges are very bubbly and the top browns. If you like, broil for the last 2 to 3 minutes to ensure the top browns.
- Serve warm with bread sticks or dippers of your choice.
Recommended
- Published:
- Modified:
- Author:
- Meaghan Mountford
- Cooking Method:
- Baked
- Cuisine:
- Italian
- Category:
- Copycat
- Tags:
- Copycat, Homemade, Dips, Party Food, Lasagna, Cheese, Tomatoes, Italian, Baked, Appetizers
- Related Recipes:
- Copycat Recipes, Homemade Recipes, Dip Recipes, Party Food Recipes, Lasagna Recipes, Cheese Recipes, Tomato Recipes, Italian Recipes, Baked Recipes, Appetizer Recipes
- Recipe Yields:
- 8 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Meaghan Mountford
Recipe Yields: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutrition Facts
Amount Per Serving
