Lasagna Dip
1/2 lb. Italian sausage (I use lean Italian turkey sausage)
1/4 c. chopped onion
3 cloves garlic, minced
1 (15 oz.) can crushed tomatoes
1/2 T. dried basil
Salt to taste
1 ½ c. ricotta cheese (part-skim ok)
1 large egg
1/2 c. Parmesan cheese, divided
1 c. shredded Italian cheese blend
Directions
Preheat oven to 350 F. Lightly grease a shallow baking dish; set aside.
In a skillet, brown sausage. Try to break the pieces up; you don't want any giant pieces of sausage in the dip.
Drain, and return to pan.
Add onion and garlic; saute for 30 seconds, stirring the entire time.
Add tomatoes, basil, and salt to taste.
Let simmer 5 minutes, stirring occasionally.
While the sauce simmers, stir together ricotta, egg, and 1/4 cup Parmesan cheese.
Spread cheese mixture into the bottom of prepared baking dish.
Top with tomato sauce, and then sprinkle with remaining Parmesan and Italian cheese.
Bake for 10-15 minutes, or until hot and bubbly.
This dip is especially good when served with garlic knots
1/4 c. chopped onion
3 cloves garlic, minced
1 (15 oz.) can crushed tomatoes
1/2 T. dried basil
Salt to taste
1 ½ c. ricotta cheese (part-skim ok)
1 large egg
1/2 c. Parmesan cheese, divided
1 c. shredded Italian cheese blend
Directions
Preheat oven to 350 F. Lightly grease a shallow baking dish; set aside.
In a skillet, brown sausage. Try to break the pieces up; you don't want any giant pieces of sausage in the dip.
Drain, and return to pan.
Add onion and garlic; saute for 30 seconds, stirring the entire time.
Add tomatoes, basil, and salt to taste.
Let simmer 5 minutes, stirring occasionally.
While the sauce simmers, stir together ricotta, egg, and 1/4 cup Parmesan cheese.
Spread cheese mixture into the bottom of prepared baking dish.
Top with tomato sauce, and then sprinkle with remaining Parmesan and Italian cheese.
Bake for 10-15 minutes, or until hot and bubbly.
This dip is especially good when served with garlic knots
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