Skillet Lasagna Dip with Pasta Chips
Description
This Italian-inspired skillet lasagna dip is perfect for a party and the deep-fried pasta chips take it to the next level.
Ingredients
•
9 ounces lasagna noodles
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2 teaspoons olive oil
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8 ounces 93% lean ground beef
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8 ounces hot Italian pork sausage, casing removed
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1 cup finely chopped yellow onion
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6 cloves garlic, finely chopped
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1 tablespoon Italian seasoning
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1 (16 ounce) jar marinara sauce
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1/2 cup whole-milk ricotta cheese
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1/4 cup prepared basil pesto
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2 cups shredded mozzarella cheese
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1/2 cup shredded Parmesan cheese
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1/2 cup vegetable oil for frying, or as needed
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1/2 teaspoon salt
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1 tablespoon chopped fresh parsley, or to taste
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1 tablespoon chopped fresh basil, or to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
4
Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
5
Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
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).
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.
8
Sprinkle dip with parsley and basil and serve with hot pasta chips.