Slow-Cooker Lasagna Dip with Garlic Bread Tips, FAQ & printable recipe

Tips for success

For the ultimate cheese pull, use a combination of mozzarella and provolone, or add a handful of shredded fontina. The more cheese, the better.

Let the dip rest for a few minutes after cooking to allow the cheese to set slightly, making it easier to scoop without strings everywhere. Serve with a variety of dippers: garlic bread, breadsticks, crostini, or even tortilla chips for a fun twist.

To keep the dip warm during a party, set the slow cooker to the warm setting after cooking. Stir occasionally to redistribute the heat. If the dip thickens too much on warm, add a splash of milk or broth to loosen it.

For a crispier top, you can transfer the dip to a broiler-safe dish and broil for 2 to 3 minutes, but watch it closely to avoid burning. Garnish with fresh basil or parsley right before serving.

Variations

• Spicy Sausage: Swap the Bolognese for a spicy Italian sausage meat sauce. Cook the sausage with onions and garlic before adding to the slow cooker. Add a pinch of red pepper flakes for extra heat.
• Vegetarian: Use a lentil-based meat sauce or a hearty mushroom ragu. Sauté mushrooms and onions with tomato paste and herbs for a rich, meaty flavor without the meat.
• White Lasagna Dip: Omit the Bolognese sauce and layer with a creamy Alfredo sauce, spinach, and artichoke hearts. Use a blend of mozzarella, Parmesan, and provolone for a white lasagna twist.
• Add Veggies: Mix sautéed spinach, zucchini, or roasted red peppers into the ricotta mixture for added color and nutrition. Ensure the vegetables are well-drained to avoid a watery dip.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until hot and bubbly.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or in a saucepan over low heat until hot and melted.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a small saucepan over low heat, stirring occasionally, until hot and bubbly. The texture may change slightly upon reheating, but the flavor remains delicious.

The dip can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on high for 90 minutes, adding 10 to 15 minutes if starting from cold. Alternatively, cook the dip fully, let it cool, and refrigerate. Reheat gently before serving.

Serving ideas

Serve the dip directly from the slow cooker to keep it warm and gooey. Place the slow cooker on a trivet in the center of the table, surrounded by slices of toasted garlic bread, breadsticks, or crostini.

Provide small plates and forks for guests to scoop their own portions. The dip is best enjoyed immediately, while the cheese is still stretchy and the sauce is hot.

For a more elegant presentation, transfer the dip to a shallow serving bowl and garnish with fresh basil and a drizzle of olive oil. You can also sprinkle with extra Parmesan and cracked black pepper. Pair with a crisp green salad on the side for a more substantial meal. This dip also works well as a topping for baked potatoes or pasta.

Frequently asked questions

Recipe card

Slow-Cooker Lasagna Dip with Garlic Bread

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 8

Ingredients

• 2 cups beef and pork Bolognese meat sauce
• 15 oz whole-milk ricotta
• 8 oz cream cheese
• 3 cups shredded mozzarella
• 1 cup grated Parmigiano-Reggiano
• Garlic bread, for serving
• Fresh basil, for garnish, to taste

Instructions

1. Spoon half of the Bolognese meat sauce into the bottom of a slow cooker insert. In a mixing bowl, stir the whole-milk ricotta and cream cheese together until smooth. Spread half of the ricotta mixture over the sauce. Sprinkle with half of the shredded mozzarella and half of the grated Parmigiano-Reggiano. Repeat the layers with the remaining sauce, ricotta mixture, mozzarella, and Parmesan.
2. Cover the slow cooker and cook on HIGH for 90 minutes. Do not stir during cooking. The dip is ready when the mozzarella cap is bubbling golden brown and the red sauce is volcano-bubbling at the edges. If the top is not yet golden, continue cooking for 10 to 15 minutes more, checking every 5 minutes.
3. Turn off the slow cooker. Let the dip rest for 5 minutes. Garnish with fresh basil leaves. Serve directly from the warm ceramic insert with garlic bread for dipping. Scoop deep through all the layers to get sauce, ricotta, and cheese in every bite.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

12 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.