Recipe: Lasagna Dip | HALLADAYS

Ingredients

• 1/2 cup Italian sausage, cooked and crumbled
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 1/2 cups ricotta
• 1 egg
• 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
• 1 (15 oz.) can artichoke hearts, drained and chopped
• 1/2 cup mayo
• 1/2 cup sour cream
• 4 oz. sausage, cooked and crumbled
• 2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
• 1 (8 oz) package cream cheese, softened
• ½ cup mozzarella, shredded
• ½ cup parmesan, grated
• 1 Tbsp Halladay’s Spinach & Artichoke
• ½ cup frozen spinach, defrosted and drained dry
• 1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped
• 4 slices of ciabatta or sourdough bread
• 1 Tbsp butter, softened
• 1 lb. green beans, steamed
• 1 to 2 Tbsp. butter
• 1 Tbsp. parmesan cheese, grated
• 1 Tbsp. Halladay's Italian Mushroom Seasoning
• 1 Tbsp. olive oil
• 12 oz. broccoli rabe, trimmed and coarsely chopped
• 1 (8.8 oz.) package naan
• 5 oz. spicy Italian sausage, cooked and crumbled
• ⅓ cup pizza sauce
• ⅓ cup ricotta
• 1 Tbsp. Halladay's Roasted Red Pepper Seasoning