Skillet Lasagna Dip with Pasta Chips

This skillet lasagna dip with pasta chips is a delight. It's the perfect party dip. The pasta chips are an excellent companion, but toasted baguette slices would be just as tasty and less work. Call this a fun "snack dinner" option for your next get-together.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 319 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon Italian seasoning
• 2 teaspoons olive oil
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• ½ cup vegetable oil for frying, or as needed
• 1 tablespoon chopped fresh basil, or to taste
• 1 tablespoon chopped fresh parsley, or to taste
• 6 cloves garlic, finely chopped
• ¼ cup prepared basil pesto
• 1 (16 ounce) jar marinara sauce
• 1 cup finely chopped yellow onion
• ½ cup whole-milk ricotta cheese
• 8 ounces 93% lean ground beef
• 9 ounces lasagna noodles
• 8 ounces hot Italian pork sausage, casing removed

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.

Step 3

Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.

Step 4

Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.

Step 5

Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.

Step 6

While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).

Step 7

Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.

Step 8

Sprinkle dip with parsley and basil and serve with hot pasta chips.