first class lasagna dip vest

lasagna dip

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Holidays

LASAGNA DIP

"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

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