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!
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1164 |
| Total Fat | 101 g |
| Saturated Fat | 24 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 140 mg |
| Sodium | 1358 mg |
Reviews
Wow, this was a huge hit at the super bowl party. Only change I made was to use a 15oz can of crushed tomatoes with basil and half of a can of diced tomatoes instead of prepared sauce and used less paste. Had to cook the meat sauce a little longer to thicken up a bit (and also subbed half the shredded Italian blend for mozzarella). I’m now going to figure out a way to make this into a true lasagna, it’s that good! I air fried the chips and took Ree’s suggestion and sprinkled with oregano and parm. The chips are good, but hard. Might be different if you follow her instructions exactly and deep fry…i don’t fry at home. However I still ate quite a few of the chips as they’re very nice and sturdy to pick up a
Heavy dip. All in all even pleased my picky hubs, who hates ricotta. Give this a try!!
Heavy dip. All in all even pleased my picky hubs, who hates ricotta. Give this a try!!
Delish! I served it with garlic bread as a dipper instead of frying the pasta and it was heavenly!
Absolutely delicious! I love the bechamel sauce and ricotta! Also the sausage mixed with beef was great!
Delicious!!