Lasagna Dip Recipe 435

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LASAGNA DIP

My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. -Linda Cifuentes, Mahomet, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 cups dip (36 chips).

Number Of Ingredients 15



Lasagna Dip image

Steps:

  • Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork. Mix Parmesan cheese, Italian seasoning and garlic powder., In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese mixture., For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally., Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.

Nutrition Facts :

6 uncooked lasagna noodles
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Oil for deep-fat frying
DIP:
1/2 pound bulk Italian sausage
2 cups whole-milk ricotta cheese
1 cup spaghetti sauce
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Italian cheese blend

LASAGNA DIP AND CHIPS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18



Lasagna Dip and Chips image

Steps:

  • For the chips: Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray.
  • Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles.
  • Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano.
  • Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside.
  • For the dip: Raise the temperature of the oven to 425 degrees F.
  • In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly.
  • Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip.
  • Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.
  • Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley.

Kosher salt
10 dry lasagna noodles
Nonstick cooking spray, for the baking sheets
1/3 cup freshly grated Parmesan
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
8 ounces ground beef
8 ounces bulk spicy breakfast sausage
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/4 cup freshly grated Parmesan
1/2 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded mozzarella

LASAGNA DIP RECIPE - (4.3/5)

Provided by kimvess

Number Of Ingredients 20



Lasagna Dip Recipe - (4.3/5) image

Steps:

  • Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes. Lasagna Sauce Directions: Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat. Option Cover and simmer for longer to develop more flavor. Add one 2 inch piece of parmesan rind to the sauce while it simmers.

LASAGNA SAUCE:
1/2 pound ground turkey
1 cup lasagna tomato sauce (see below)
1 cup low fat cottage cheese or ricotta or cream cheese
1 cup partially skim mozzarella, shredded
Option: Use ground beef or Italian sausage instead of ground turkey or omit the meat entirely.
Option: Use marinara sauce or your favorite tomato sauce instead of making the lasagna sauce from scratch.
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed (optional)
1 (15 ounce) can crushed tomatoes
1 tablespoon tomato paste (optional)
1 teaspoon Italian seasoning or oregano
1 bay leaf
1/2 teaspoon paprika (optional)
1 tablespoon balsamic vinegar (optional)
Salt and pepper to taste
1 tablespoon basil, chopped (optional)

WORLD'S BEST LASAGNA

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20



World's Best Lasagna image

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

LASAGNA DIP

With bubbly cheese, zesty sausage and ground beef, creamy ricotta, and crunchy pasta chips, you'll never wonder what to do with leftover pasta sauce again. It's everything you love about lasagna, served in a really fun way!

Provided by Kardea Brown

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 24



Lasagna Dip image

Steps:

  • For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F.
  • While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper.
  • To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes.
  • Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot.
  • Remove the dip from the oven, and serve with the pasta chips.

2 tablespoons olive oil
1/2 medium onion, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Italian sausage, casings removed
1/2 pound ground chuck
2 cups leftover pasta sauce
One 6-ounce can tomato paste
Pinch sugar
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup freshly grated Parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 15-ounce carton whole milk ricotta
2 cups shredded Italian blend cheese
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
One 16-ounce box lasagna, cooked according to package directions and patted dry
1 tablespoon garlic powder
1 tablespoon kosher salt

LASAGNA DIP

This next-level game day appetizer features a cheesy sausage-and-tomato dip with fried lasagna noodle chips

Provided by Food.com

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16



Lasagna Dip image

Steps:

  • 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.

Nutrition Facts : Calories 1156.3, Fat 94.9, SaturatedFat 24.4, Cholesterol 126.2, Sodium 1446.5, Carbohydrate 33.4, Fiber 3.3, Sugar 10.3, Protein 43.9

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
6 lasagna noodles
2 cups canola oil
2 teaspoons italian seasoning
kosher salt
ground black pepper

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.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16



Skillet Lasagna Dip with Pasta Chips image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
  • Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
  • 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).
  • 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.
  • Sprinkle dip with parsley and basil and serve with hot pasta chips.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 24 g, Cholesterol 45.6 mg, Fat 17.1 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 6.8 g, Sodium 607.1 mg, Sugar 4.8 g

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

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