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Lasagna Dip

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A gluten-free party dip that’s molto bene!


  • 1 bag Crunchmaster® Tuscan Crackers
  • 3 tsp vegetable oil
  • 3/4 lb lean ground beef
  • 2 cups tomato sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp chopped fresh parsley


  1. Preheat oven to 375°F.
  2. Heat oil in skillet set over medium-high heat; cook beef, breaking up with a spoon, for 8 to 10 minutes or until browned and cooked. Stir in tomato sauce; simmer for about 5 minutes or until slightly thickened. Transfer to 8-inch square baking dish.
  3. Spread ricotta over beef mixture; sprinkle with mozzarella cheese. Bake for about 15 minutes or until heated through and bubbling. Sprinkle parsley over top.
  4. Serve warm with crackers.


  • Meat lovers can substitute 2 cups of Bolognese sauce for tomato sauce if desired.
  • Make-ahead: Dip can be prepared and refrigerated for up to 1 day. Add 10 to 15 minutes to heating time.


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