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BelGioioso Cheese, Inc

 

Lasagna Dip

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Lasagna dipRicotta, Parmesan, blend and provolone packages

 
 
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Ingredients

1 lb. BelGioioso Whole Milk Ricotta con Latte® cheese
5 oz. BelGioioso Parmesan cheese, grated
10 oz. BelGioioso Four Cheeses Blend cheese
5 oz. BelGioioso Sliced Mild Provolone cheese
1 1/2 cups marinara sauce
1 tsp. garlic salt
3 Tbsp. oregano
1 vine-ripened tomato, thinly sliced

Directions

Mix BelGioioso Ricotta con Latte®, Grated Parmesan and 5 oz. of the Four Cheeses Blend with 2 Tbsp. oregano. Spread mixture into the bottom of a 9" pie pan and top with 5 slices of BelGioioso Mild Provolone.

Spread marinara sauce on top of Provolone and sprinkle remaining 5 oz. of BelGioioso Four Cheeses Blend over marinara sauce. Season tomato slices with garlic salt and add as the top layer, garnishing with remaining 1 Tbsp. of oregano.

Bake at 375°F for 1 hour, until cheese browns. Serve with crackers, toasted bread slices, or breadsticks for dipping.

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