WARM LASAGNA DIP
SERVES 12 • PREP TIME: 20 MIN • COOK TIME: 50 MIN
calories per serving: 312
Fat 12 g • Cholesterol 43 mg • Sodium 443 mg • Carbohydrates 24 g • Fiber 1.5 g • Sugar 0 g • Protein 16 g
INGREDIENTS
PIZZA DOUGH KNOTS:
1 1/2 lb (700 g) – pizza dough
3 tbsp – salted butter (melted)
1 clove – garlic (minced)
2 tbsp – fresh parsley (finely chopped)
Coarse salt
LASAGNA DIP:
2 tbsp – olive oil
1 lb – lean ground beef
1/4 tsp – salt
1/4 tsp – freshly ground pepper
1/2 cup – onion (finely chopped)
2 cloves – garlic (minced)
2 tsp – dried Italian herb blend
1/3 cup – tomato paste
5 cups – Ontario greenhouse beefsteak tomatoes (chopped)
1/4 cup – Parmesan cheese (grated)
1/4 cup – fresh basil (chopped and divided)
1 1/4 cup – mozzarella (shredded)
DIRECTIONS
DIP: Heat oil in a large skillet set over medium-high heat. Crumble in ground beef; season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until meat is browned. Stir in onion, garlic and dried Italian herbs; cook for 3 to 5 minutes or until softened.
Add tomato paste; cook for 1 minute. Add tomatoes; bring to simmer. Reduce heat to low. Continue to simmer stirring occasionally for 35 to 40 minutes or until sauce is thick. Stir in 3 tbsp chopped basil and Parmesan cheese. Preheat broiler. Spoon into a 4 cup baking dish. Sprinkle evenly with mozzarella. Broil 6 inches from heat, for 2 to 3 minutes or until cheese is melted and golden brown. Serve with pizza dough knots for dipping.
PIZZA DOUGH KNOTS: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Divide dough into 24 equal pieces. On a lightly floured surface, roll into 8 inch long ropes. Shape each rope into knot. Arrange onto prepared baking sheets. Let stand for 10 minutes.
Combine butter, garlic and parsley; brush tops and sprinkle with a pinch of coarse salt. Bake for 18 to 20 minutes or until golden brown. Sprinkle with parsley.