| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 10 dry lasagna noodles
- Nonstick cooking spray, for the baking sheets
- 1/3 cup freshly grated Parmesan
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- 8 ounces ground beef
- 8 ounces bulk spicy breakfast sausage
- One 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/3 cup cottage cheese
- 1/3 cup ricotta cheese
- 1/4 cup freshly grated Parmesan
- 1/2 cup chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 cups shredded mozzarella
Instructions
- For the chips: Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray.
- Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles.
- Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano.
- Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside.
- For the dip: Raise the temperature of the oven to 425 degrees F.
- In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly.
- Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip.
- Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.
- Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 445 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 71 mg |
| Sodium | 593 mg |
Reviews
The chips were too tough. I tried cooking them longer but it did not help. The dip itself was good, but like the previous reviewer said, it’s basically lasagna without the noodles.
The chips are a fail. The texture is horrible. We followed the recipe exactly. When they did not work we tried putting them in the air fryer. It did not help. The flavor is good but too chewy and rough. I’d suggest using bread instead. The “dip” is really just lasagna without noodles. It’s good but not dip-like. I’d add some cream cheese or sour cream if I attempt again.
Really good!!
Woud make this again for sure. I will double the cheese filling and drine 12 the juice from the tomatoes. Did not make the noodle chip. I toasted Italian bread with garlic olive oil. Yummy
has anyone made this ahead of time (a day) then cooked it later on??
The dip is great, but the chips are pretty amazing! Thought they would be tough and brittle, but are the star of this recipe.
Is there anything to substitute for the cottage cheese? We’re not big fans of it.
Sounds delicious