Lasagna Dip
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Lasagna Dip
- 2 tablespoons olive oil, plus more for baking dish
- 1 small yellow onion, diced
- 3 garlic cloves, chopped fine
- 1⁄4 teaspoon chili flakes
- 1 1⁄2 lbs sweet Italian sausage, removed from casing and crumbled
- 1 (24 ounce) jar marinara sauce
- 1 1⁄2 lbs ricotta cheese
- 1⁄2 cup finely grated parmesan cheese
- 3 tablespoons chopped parsley
- 4 1⁄2 cups shredded mozzarella cheese
- 3 tablespoons chopped basil, plus torn leaves for garnish
-
Lasagna noodle chips
- 6 lasagna noodles
- 2 cups canola oil
- 2 teaspoons italian seasoning
- kosher salt
- ground black pepper
directions
- Preheat oven to 400 degrees F. Coat a 3 quart casserole baking dish or 9x13 baking dish with olive oil.
- In a large skillet, heat olive oil over medium heat. Cook onions, garlic and pinch chile flakes until vegetables are soft and translucent, about 3-5 minutes. Add sausage and break into pieces. Saute until browned and cooked through, about 5 minutes. Stir in Marinara sauce and bring to a simmer, then remove from heat.
- In a large bowl, stir to combine ricotta cheese, grated parmesan cheese, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
- To assemble dip, spoon 1/3 of the sausage and marinara sauce into the baking dish. Top with dollops of 1/3 of the ricotta mixture and 1/3 of the shredded mozzarella. Repeat twice more, then bake until bubbling and cheese is melted, about 20 minutes. Garnish with sliced basil leaves.
- To make noodle chips, bring a large pot of salted water to a boil and cook noodles for 5 minutes. Drain, rinse with cold water and lay in a single layer on a towel lined plate to dry. Cut across into 5 2-inch strips. Heat oil to 350 degrees. Working in batches, fry noodles until crisp, about 3 minutes per side. Drain on a towel-lined plate and season with a pinch Italian seasoning and salt.
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RECIPE SUBMITTED BY
Food.com
United States
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