"This next-level game day appetizer features a cheesy sausage-and-tomato dip with fried lasagna noodle chips"
Ingredients
2tablespoons olive oil, plus more for baking dish
1small yellow onion, diced
3garlic cloves, chopped fine
1⁄4teaspoon chili flakes
1 1⁄2lbs sweet Italian sausage, removed from casing and crumbled
1(24 ounce) jar marinara sauce
1 1⁄2lbs ricotta cheese
1⁄2cup finely grated parmesan cheese
3tablespoons chopped parsley
4 1⁄2cups shredded mozzarella cheese
3tablespoons chopped basil, plus torn leaves for garnish
6lasagna noodles
2cups canola oil
2teaspoons italian seasoning
kosher salt
ground black pepper
Direction
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.