Lasagna Dip

This is for anyone out there who has a get-together coming up tonight or just has a MAD hankering for some super amazing cheesy dip that is different from the typical rotel dip (which is really good too!). Served best with toasted French baguettes cut into small portions.

Lasagna Dip

1/2 lb ground turkey
1 cup lasagna tomato sauce (see below)
1 cup low fat cottage cheese or ricotta cheese
1 cup mozzarella, shredded

1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
2. Spread the cottage or ricotta cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
3. Bake in a preheated 350 degree oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Lasagna Tomato Sauce

1 tbsp. olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp fennel seeds, crushed (optional)
1 (15oz) can crushed tomatoes
1 tbsp. tomato paste (optional)
1 tsp Italian seasoning or Oregano
1 bay leaf
1/2 tsp paprika (optional)
1 tbsp. balsamic vinegar (optional)
salt and pepper to taste
1 tbsp. basil, chopped (optional)

1. Heat oil in pan over medium heat. Add onion and cook until tender (about 5-7 minutes).
2. Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute. (this is where it gets to smelling AMAZING)
3. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar and salt and pepper. Bring to a boil, reduce heat and simmer until it thickens, about 5 minutes and then mix in basil and remove from heat.