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Skillet Lasagna Dip with Pasta Chips
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Elevate your party with this decadent Italian skillet lasagna dip, paired perfectly with crispy deep-fried pasta chips.
Ingredients:
  • 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
  • 0.5 cup whole-milk ricotta cheese
  • 0.25 cup prepared basil pesto
  • 2 cups shredded mozzarella cheese
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup vegetable oil for frying, or as needed
  • 0.5 teaspoon salt
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon chopped fresh basil, or to taste
Instructions:
  • Preheat the oven to a deliciously hot 450 degrees F (230 degrees C).
  • 1. Boil a large pot of lightly salted water. Add lasagna noodles and cook until al dente, about 8 minutes. Drain, rinse with cold water, then pat dry with a paper towel on a baking sheet.
  • In a large cast iron skillet over medium-high heat, heat 1 teaspoon olive oil. Add ground beef and sausage; cook for 4 to 5 minutes, breaking up with a wooden spoon until browned. Transfer to a paper towel-lined plate. Wipe out the pan, then add the remaining 1 teaspoon olive oil. Cook onion until softened, about 2 minutes. Add garlic and Italian seasoning; cook for 1 minute. Stir in marinara sauce and cooked meats, then remove from heat.
  • Top with creamy ricotta and flavorful pesto, then sprinkle with a blend of melted mozzarella and sharp Parmesan cheeses.
  • Bake in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly. Allow to rest for 15 minutes before serving.
  • While the dip is resting, heat vegetable oil in a Dutch oven over high heat until it reaches 360 degrees F (182 degrees C) and is about 3 inches deep.
  • Cut the lasagna noodles into desired shapes. Fry 8 to 10 pasta pieces at a time in hot oil until golden brown and crispy, about 2 to 3 minutes. Remove with a spider or tongs and drain on a paper towel-lined tray. Sprinkle with salt and repeat with remaining pasta pieces, ensuring oil temperature reaches 360°F (182°C) between batches.
  • Top the dip with a generous sprinkle of fresh parsley and basil before serving alongside warm pasta chips.

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