Description
A fun, shareable twist on classic lasagna, served as a creamy, cheesy dip in a skillet with soft, garlicky pull-apart knots for dipping.
Ingredients
Scale
For the Crust:
- 1 lb ground Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 (16 oz) package refrigerated biscuit dough
- 3 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley
- 1 tsp garlic powder
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a large oven-safe skillet, cook Italian sausage over medium heat until browned, about 8 minutes. Add diced onion and minced garlic; cook until softened, about 5 minutes.
- Stir in marinara sauce, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes. Remove from heat and dollop ricotta cheese over the top, then sprinkle with mozzarella and Parmesan cheeses.
- For the garlic knots: Separate biscuit dough into pieces, roll each into a rope, and tie into a knot. Arrange knots around the edge of the skillet on top of the dip. Brush knots with melted butter mixed with garlic powder.
- Bake in preheated oven for 20-25 minutes, until dip is bubbly and knots are golden brown. Sprinkle with chopped parsley before serving. Serve warm, pulling apart knots to dip.
Notes
You can customize the seasonings to taste.