Lasagna Layered Dip
Prep time15 min
Total time25min
ServingsMakes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Ingredients
- ½ lb. lean ground beef
- ½ cup chopped green peppers
- ½ cup spaghetti sauce
- ⅛ tsp. ground black pepper
- 1 cup part-skim ricotta cheese
- ½ tsp. Italian seasoning
- 1½ cups shredded low-moisture part-skim mozzarella cheese, divided
- 3 Tbsp. grated Parmesan cheese, divided
- WHEAT THINS Sundried Tomato & Basil Snacks
Preparation
- Heat oven to 350°F.
- Brown meat in large skillet sprayed with cooking spray; drain. Spoon into bowl; set aside.
- Add green peppers to skillet; cook 3 to 5 min. or until crisp-tender, stirring frequently. Remove half the peppers; reserve for later use. Add spaghetti sauce, black pepper and remaining peppers to meat in bowl; mix well.
- Combine ricotta, Italian seasoning, 1 cup mozzarella and 2 Tbsp. Parmesan; spread onto bottom of 9-inch pie plate. Top with meat sauce, remaining cheeses and reserved peppers.
- Bake 20 min. or until heated through.
- Serve with WHEAT THINS.
Recipe Tips
- Shortcut
Have leftover meat sauce? Omit the meat, green peppers, spaghetti sauce and black pepper, then prepare this delicious recipe using 3/4 cup of your meat sauce.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 200 |
| % Daily Value* | |
| Total fat 9g | |
| Saturated fat 2g | |
| Trans fat 1g | |
| Cholesterol 15mg | |
| Sodium 280mg | |
| Carbohydrate 24g | |
| Dietary fiber 2g | |
| Total sugars 5g | |
| Protein 7g | |
| Vitamin A | 4 %DV |
| Vitamin C | 2 %DV |
| Calcium | 10 %DV |
| Iron | 6 %DV |
