Lasagna Dip and Pasta Chips – Easy Olive Garden Copycat

This lasagna dip with pasta chips is like lasagna, but way less effort and way more snackable. It’s creamy, cheesy, layered with sauce and meat, and perfect for dipping. You get all the cozy vibes without building a whole lasagna — plus, the crispy fried noodles? Wildly addictive.

Quick Summary

• Prep time: 15 mins
• Cook time: 35 mins
• Flavor: Cheesy, saucy, meaty, crunchy
• Great for: Game nights, comfort cravings, sharing (or not)

Why I Like This Recipe

Didn’t plan this. Just needed to eat something warm and real. Threw a bunch of stuff in a pan, fried some noodles for no reason… and now it’s my go-to when people show up unannounced or I just want to feel full in a good way.

Ingredients

For the Pasta Chips:

• 16 oz dry lasagna noodles
• Vegetable oil, enough for deep frying
• ½ tsp garlic salt

For the Dip:

• 24 oz marinara sauce (any jar you like)
• 8 oz ground Italian sausage
• 4 oz ground beef
• ½ tsp Italian seasoning
• 16 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan

How To Make Lasagna Dip and Pasta Chips

1. Boil the noodles: Cook lasagna noodles just ‘til al dente. Not mushy. Let ‘em cool and dry a bit.
2. Fry the chips: Cut into random chip-ish shapes. Heat oil to about 375°F (190°C) and fry in batches. Drain on a rack. Salt them while they’re hot so it sticks.
3. Make the sauce: Brown the sausage and beef together. Break it up nice and small. Drain excess grease. Add marinara + seasoning. Simmer for 10 minutes.
4. Layer it up: In a baking dish, go sauce, dollops of ricotta, mozzarella, repeat. Top with more cheese and a sprinkle of Parmesan.
5. Bake then broil: Bake at 375°F for 25 mins. Then broil 2–3 mins ‘til bubbly and golden-brown on top.
6. Serve: Scoop it warm with your pasta chips. Eat straight from the dish. No judgment.

Tips for Success

• Don’t skip the drying step — wet noodles splatter in oil.
• Salt the chips immediately. Delay = sadness.
• Broil with the light on. It goes from perfect to burnt real fast.
• Ricotta’s better in layers, not stirred in. Trust.
• Fry in small batches. They crisp better that way.

Storage and Reheating

• Fridge: Keep dip in an airtight container up to 4 days. Chips in a bag with paper towel if you have leftovers (rare).
• Freezer: You can freeze the dip, but not the chips. Those are best fresh.
• Reheating: Stovetop on low works best. Add a splash of marinara if it’s too thick.

Frequently Asked Questions

• Can I make this ahead?
  Yep. Prep the dip the day before, bake when ready. Fry chips fresh though — they go soft.
• Do I need both beef and sausage?
  Nope. Use either one if that’s what you’ve got. Or try mushrooms if going meatless.
• Can I air fry the noodles?
  Technically? Sure. But they won’t puff the same. Still crunchy though.
• What’s a good marinara to use?
  Whatever you like. I use Rao’s if I’m feeling fancy. Store-brand when I’m not.
• Can I double it?
  Totally. Just use a bigger dish and maybe add a few minutes to the bake.

Common Mistakes and How to Dodge Them

• Boiling noodles too soft: They’ll fall apart when you fry ‘em. Go al dente — still has some bite.
• Skipping the drying part before frying: Big mistake. Hot oil + water = chaos. Pat them dry and chill for a few mins.
• Layering wrong: Don’t stir ricotta into the sauce. Let it stand on its own. Textures matter.
• Overfilling the frying pan: Crowded noodles steam instead of crisp. Fry in small batches. Always.
• Forgetting to taste the meat sauce: It might need a pinch more salt or seasoning. Taste before you layer — always.

Nutrition Facts (Per Serving)

• Calories: 688 kcal
• Total Fat: 47g
• Saturated Fat: 18g
• Cholesterol: 96mg
• Sodium: 1082mg
• Potassium: 682mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 30g

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