Lasagna Dip and Pasta Chips Recipe

This Lasagna Dip and Pasta Chips Recipe is inspired by the trend of “deconstructed” comfort foods found at modern gastropubs. It is a cheesy and crunchy recipe, which calls for crispy deep-fried lasagna noodles and a rich, meat-lover’s ricotta dip. It’s a fun, foolproof recipe, ready in about 1 hour.

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Lasagna Dip and Pasta Chips Recipe Ingredients

For the Pasta Chips:

• 16 oz dry lasagna noodles
• Neutral vegetable oil (for deep frying)
• 0.5 tsp garlic salt

For the Lasagna Dip:

• 24 oz marinara sauce (choose your favorite high-quality jar)
• 8 oz ground Italian sausage (mild or spicy)
• 4 oz ground beef
• 0.5 tsp Italian seasoning
• 16 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese

How To Make Lasagna Dip and Pasta Chips

1. Boil the noodles: Start by cooking your lasagna noodles in a large pot of salted boiling water. You want them to be just al dente—firm to the bite—so they don’t fall apart during the frying stage. Drain the noodles and lay them out on a clean kitchen towel or parchment paper to cool and dry. This drying step is the professional secret for avoiding oil splatters when frying.
2. Fry the pasta chips: Cut the dried noodles into triangles or random “chip-sized” shapes. Heat about 2 inches of oil in a heavy pot to 375 degrees Fahrenheit. Fry the noodle pieces in small batches for about 2 minutes until they are golden brown and blistered. Remove them with a slotted spoon and drain them on a wire rack. Sprinkle with garlic salt immediately while they are still hot so the seasoning sticks.
3. Prepare the meat sauce: In a large skillet over medium heat, brown the Italian sausage and ground beef together. Use a spatula to break the meat into very small crumbles. Drain off any excess grease. Stir in the marinara sauce and Italian seasoning, then let it simmer on low for about 10 minutes to allow the flavors to marry.
4. Layer the dip: In an oven-safe baking dish, start by spreading half of the hot meat sauce. Add dollops of ricotta cheese across the surface, followed by half of the shredded mozzarella. Repeat with the remaining sauce, more ricotta dollops, and the rest of the mozzarella. Finish with a generous sprinkle of grated Parmesan on top.
5. Bake and broil: Bake the dip at 375 degrees Fahrenheit for 25 minutes until it is hot and bubbling. For that iconic lasagna look, switch the oven to the broiler setting for the final 2 to 3 minutes. Watch it closely; you want the cheese to be bubbly with toasted golden-brown spots.
6. Serve and enjoy: Set the hot baking dish in the center of a platter and surround it with your crispy pasta chips. Scoop the warm, meaty cheese dip straight from the dish and enjoy the crunch.

Recipe Tips

• Why dry the noodles: Water and hot oil are a dangerous combination. Patting the boiled noodles dry before frying is the most effective way to ensure a safe frying process and a crispier chip.
• The “small crumble” secret: Breaking the meat into tiny pieces ensures that every chip-full of dip has a perfect ratio of meat, sauce, and cheese, rather than large chunks that might break your chips.
• Cheese layering: Dolloping the ricotta rather than spreading it creates “pockets” of creamy cheese throughout the dip, mimicking the layers of a traditional lasagna.
• Pasta chip alternative: If you want to avoid deep frying, you can toss the boiled and dried noodle pieces in olive oil and air fry them at 400 degrees Fahrenheit for 8 to 10 minutes, shaking halfway through.

What To Serve With Lasagna Dip?

This Lasagna Dip and Pasta Chips Recipe is a rich, cheesy appetizer that needs a fresh or tangy pairing! A side of Fresh Vegetable Crudités (like celery or bell peppers) is the quintessential choice for a lighter dipping alternative. For a balanced snack spread, a plate of Marinated Olives or some Spicy Pepperoncini adds a lovely acidic bite that pairs perfectly with the heavy ricotta! A glass of Red Wine or a serving of Bruschetta Toast pairs wonderfully with the savory, herbal notes of the marinara.

How To Store Lasagna Dip

• Refrigerate: Store leftover dip in an airtight container for up to 3 days.
• Reheating: Reheat the dip in the oven at 350 degrees until bubbly. The microwave can be used for individual portions, though it may make the cheese a bit oily.
• Pasta Chips: Keep the chips in a sealed bag or container at room temperature for up to 2 days. If they lose their crunch, pop them in a hot oven for 2 minutes to refresh them.
• Avoid Freezing: We do not recommend freezing the dip, as the ricotta texture can become grainy upon thawing.

Lasagna Dip Nutrition Facts

• Calories: 410 (per serving)
• Total Fat: 24 g
• Cholesterol: 65 mg
• Sodium: 820 mg
• Total Carbohydrates: 30 g
• Dietary Fiber: 2 g
• Protein: 18 g

Nutrition information is estimated and may vary based on ingredients and frying methods used.

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