Homemade Olive Garden lasagna dip is an easy, delicious appetizer with layers of marinara sauce, sausage, beef, and cheeses. Grab some crostini and dig in!
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.
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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