No-Noodle Lasagna Beef Dip

Even devoted pasta purists will flip for this layered dip of shredded beef, cream cheese, green onions and marinara, served with garlicky crackers or crostini.

  • 35
  • 8
  • 190
  • 16 g


  • 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
  • 1-1/2 cups pasta or marinara sauce (any variety)
  • 1 clove garlic, minced
  • 8 ounces reduced-fat or fat-free cream cheese, softened
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons reduced-fat Parmesan-style grated topping
  • Sliced green onions (optional)
  • Garlic or Italian-flavored crackers, pita chips or crostini slices


  1. Cook beef pot roast according to package directions. Discard gravy or au jus, or reserve for another use. Cool slightly and finely shred pot roast with two forks. Combine shredded beef, pasta sauce and garlic in large bowl. Set aside.

  2. Preheat oven  to 400°F. Spread cream cheese on bottom of 9-inch pie plate or 8 X 8-inch baking dish. Top evenly with 1/2 cup green onions.  Spread beef mixture evenly over onions. Sprinkle with Parmesan topping.

  3. Bake in 400°F oven 15 to 20 minutes or until bubbly around edges. Let stand 5 minutes. Sprinkle with additional green onions, if desired.  Serve with crackers, as desired.


0 % *


0 % DV **


0 % DV

1.7 mg IRON

0 % DV

0 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 194 Calories; 90 Calories from fat; 10g Total Fat (5 g Saturated Fat; 0 g Monounsaturated Fat;) 50 mg Cholesterol; 711 mg Sodium; 11 g Total Carbohydrate; 1.3 g Dietary Fiber; 16 g Protein; 1.7 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 0.1 mg Choline.

This recipe is an excellent source of Protein.

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