Olive Garden Lasagna Dip and Pasta Chips

This Olive Garden Lasagna Dip is creamy, cheesy, and meaty—just like the restaurant version! It’s packed with Italian sausage, beef, marinara sauce, and three kinds of cheese. Serve it with crispy homemade pasta chips for the perfect appetizer at parties or game nights!

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Ingredients Needed:

Pasta Chips:

• 16 ounces lasagna noodles
• vegetable oil for frying
• 1/2 teaspoon garlic salt

The Dip:

• 24 ounces of Marinara sauce
• 8 ounces ground Italian sausage
• 4 ounces ground beef
• 1/2 teaspoon Italian seasoning
• 16 ounces ricotta cheese
• 2 cups Mozzarella cheese 
• 1/4 cup shredded Parmesan cheese

How To Make Lasagna Dip and Pasta Chips?

1. Cook the pasta: Boil a large pot of salted water and cook lasagna noodles until al dente. Drain and pat dry with paper towels.
2. Fry the pasta chips: Heat vegetable oil to 182°C. Cut lasagna noodles into pieces and fry in small batches until crispy and golden. Place on a wire rack, then sprinkle with garlic salt.
3. Preheat the oven: Set the oven to 190°C.
4. Cook the meat: In a large pan over medium heat, cook Italian sausage and ground beef until browned. Break it into small pieces while cooking, then drain the grease.
5. Add the sauce: Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes.
6. Assemble the dip: Spread half the sauce in a baking dish or skillet. Add all the ricotta cheese, then half the mozzarella. Pour the remaining sauce on top, then add the rest of the mozzarella and Parmesan.
7. Bake the dip: Bake for 25 minutes until bubbly. For a golden top, broil for 2-3 minutes.
8. Serve: Enjoy warm with crispy pasta chips!

Recipe Tips:

• Use dry lasagna noodles for better chips: Fresh ones can be too soft for frying. Use dried noodles and cook them just until al dente so they stay firm and crispy after frying.
• Fry the noodles in small batches: Overcrowding the oil will make the noodles stick together and cook unevenly. Fry a few at a time to get perfectly golden and crispy pasta chips.
• Drain and season pasta chips immediately: After frying, place the chips on a wire rack (not paper towels) to keep them crispy. Sprinkle garlic salt while they’re still hot so the seasoning sticks well.
• Layer the dip properly for the best texture: Spread the ricotta cheese evenly between the sauce layers instead of mixing it in. This helps create a creamy, cheesy bite in every scoop.
• Broil the cheese for a golden, bubbly top: After baking, turn on the broiler for 2-3 minutes to brown the cheese slightly. Keep an eye on it to avoid burning!

How To Store & Reheat Leftovers?

• Refrigerate: Let the Lasagna Dip cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 4 days. Keep the pasta chips in a sealed bag at room temperature to stay crispy.
• Freeze: Pour the cooled Lasagna Dip into a freezer-safe container and freeze for up to 3 months.
• Reheat: Place the lasagna dip in a saucepan over low heat. Stir occasionally and add a splash of marinara sauce if needed to keep it from drying out.

Nutrition Facts:

• Calories: 688 kcal
• Total Fat: 42g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 1082mg
• Potassium: 599mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 29g