Crock Pot Lasagna Dip

Every time I take this Lasagna Dip to a party or a potluck, I come home with an empty dish and requests for the recipe! This recipe is better than all the rest because it contains noodles too. Not only an appetizer, it doubles as a full meal on busy nights.

4.69 from 22 votes

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Course: Savory Dips and Spreads

Cuisine: Italian

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings: servings

Author: Jennifer Stewart

Ingredients

15 ounces Ricotta Cheese
24 ounces Tomato Sauce
1 pound Ground beef cooked and drained
1 medium White Onion chopped small
2 tablespoons Italian Seasoning
9 ounces Lasagna noodles oven ready kind
3 cup Mozzarella cheese shredded
Parsley chopped for garnish

Instructions

In a crockpot, combine the cooked ground beef, onion, ricotta, tomato sauce, Italian seasoning, and 1 cup of the mozzarella cheese.
Stir to combine.
Break the lasagna noodles into bite-sized pieces.
Sprinkle the noddles around the crock pot and stir to mix them in the sauce mixture.
Use a spoon to spread the dip evenly in the crockpot and level it out.
Sprinkle the remaining 2 cups of mozzarella cheese over the top of the dip mixture.
Cook on low for 1 1/2 to 2 hours or until the cheese is all melty and stretchy and the noodles are soft.
Turn the crockpot to warm, garnish with parsley, and serve with garlic bread or other dippers!

Notes

I like to cook my ground beef with the chopped onion and Italian seasoning all together. This is optional and the dip will still turn out perfect if you prep them all separately.
Add a light spray of oil the crockpot bowl or use a liner for easier clean up.
Use oven ready pasta sheets.The par-cooked pasta versions are thinner and can cook in the slow cooker with minimal liquid which is perfect for dips and soups.
Use a mixture of mozzarella, Romano, and Parmesan cheese for more flavor.

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