Time 40m Yield 3 cups dip (36 chips). Number Of Ingredients 15 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.
Time 1h20m Yield 12 Number Of Ingredients 16 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.
Yield 30 servings Number Of Ingredients 24 Steps:
Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully. Cut the noodles into triangles and transfer to baking sheet. In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles. Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine. Sprinkle the seasoning mixture and ⅓ cup (35 g) of Parmesan cheese over the noodles. Set aside. Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes. Once the vegetables have caramelized, add the ground beef, Italian sausage, ½ teaspoon of salt, ¼ teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat. Cook until the meat has browned, 15-20 minutes. Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside. Preheat the oven to 400°F (200°C). In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining ½ teaspoon of pepper. Spread half of the meat sauce in the bottom of an ovenproof dish. Gently spread the ricotta cheese over the sauce. Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top. Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy. Sprinkle more Parmesan cheese on top of noodle chips, if desired. Sprinkle parsley on top of dip, if desired. Enjoy!
Time 20m Yield 1 batch Number Of Ingredients 4 Steps:
Prepare one 16 ounce package lasagna noodles as package directs. Drain well and blot excess moisture with paper towels. Cut each lasagna crosswise into about six 2-inch pieces. In electric skillet, heat about 1-inch oil to 370 degrees. Fry cooked lasagna until golden brown on both sides, about 5 minutes. Drain well on paper towels. Sprinkle fried lasagna lightly with salt and your favorite topping (e.g., paprika, bacon bits and Parmesan cheese) or use a flavored salt (e.g., seasoned salt, celery salt or garlic salt).
Time 40m Yield 8 serving(s) Number Of Ingredients 16 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.
Time 35m Yield 18 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat. Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.
