Lasagna Dip

18 ingredients
5 steps

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

  1. 1
    Preheat oven to 400 degrees F. Coat a 3 quart casserole baking dish or 9x13 baking dish with olive oil.
  2. 2
    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.
  3. 3
    In a large bowl, stir to combine ricotta cheese, grated parmesan cheese, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
  4. 4
    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.
  5. 5
    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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