Sonoma’s Lasagna Dip

Appetizers | December 7, 2020

Presented by:


  • 1/4 cup diced onion
  • 1 teaspoon olive oil
  • 2 cloves garlic
  • 15 oz. part skim ricotta cheese
  • 14-16 oz. jarred spaghetti or pizza sauce
  • 8 oz. shredded mozzarella cheese
  • 1/4-1/2 cup Parmesan cheese
  • Dried Italian herbs
  • Fresh basil
  • Parmesan Cheese Crisps, for serving


  1. Preheat oven to 375 degrees.
  2. Heat the oil in a small skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic cloves and cook until fragrant, stirring often, about 1 minute.
  3. Grease a 9-inch-deep dish pie plate and spread ricotta evenly across the bottom. Spread cooked onion mixture on top of ricotta.
  4. Layer ½ the tomato sauce followed by ½ the mozzarella over the onion. Then repeat.
  5. Grate about ¼-12 cup Parmesan cheese over the last mozzarella layer. Sprinkle evenly with dried Italian herbs.
  6. Bake for 20 minutes or until browned and bubbly. Remove, sprinkle with fresh basil, and serve warm with Parmesan Cheese Crisps.


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