Lasagna Dip and Homemade Chips
Recipes Appetizers Beef Holidays Italian Pork
Description
Enjoy lasagna as an appetizer with homemade chips for dipping. The dip is really good but the homemade chips are the star of this appetizer.
Ingredients
Chips:
kosher salt
10 dry lasagna noodles
non-stick cooking spray, for the baking sheets
1/3 c. freshly grated Parmesan cheese
3 T. olive oil
1 T. chopped fresh oregano
Dip:
8 oz. ground beef
8 oz. bulk spicy breakfast sausage or Italian sausage
14 oz. can diced tomatoes
2 T. tomato paste
2 cloves garlic, minced
kosher salt
freshly ground black pepper
1/3 c. cottage cheese
1/3 c. ricotta cheese
1/4 c. freshly grated Parmesan cheese
1/2 c. chopped fresh basil
2 T. chopped fresh flat-leaf or Italian parsley
1 1/2 c. shredded mozzarella cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Chips:
Preheat oven to 375 degrees. Coat 2 baking sheets with non-stick cooking spray.
Bring a large pot of well salted water to a boil. Drop in pasta; cook according to the package direction for al dente, about 8 minutes. Drain; transfer to a prepared baking sheet.
Once cool, transfer pasta to a cutting board; cut into chips, cutting a noodle in half short ways, making 2 pieces. Cut each of those 2 pieces in half short ways again, making 4 rectangles; cut each rectangle diagonally to create 8 triangles. Repeat with remaining noodles.
Place the pieces in a bowl; toss with the Parmesan cheese, olive oil and oregano.
Arrange on the 2 prepared baking sheets, in a single layer and not touching each another.
Bake until crisp and golden, 18 - 20 minutes. Set aside.
Dip:
Raise oven temperature to 425 degrees.
In a skillet over medium-high heat, cook ground beef and sausage until browned, about 4 minutes. Discard excess grease. Add in tomatoes, tomato paste and garlic; season with salt and pepper. Bring to a simmer; lower heat; cook for 15 minutes to allow flavors to meld and sauce to reduce slightly.
Meanwhile, mix together Ricotta, Parmesan and cottage cheeses, and all but a pinch each of the basil and parsley in a medium bowl. Set remaining herbs aside to garnish the dip.
Spread half of the meat and sauce over the bottom of a 2 qt. casserole dish. Spoon/dollop half of the cottage cheese mixture over the sauce. Sprinkle on half of the Mozzarella cheese. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.
Bake until Mozzarella cheese is fully melted and dip is bubbly, 15 - 17 minutes.
Garnish with the remaining basil and parsley. Serve immediately while still hot in the casserole dish and with the lasagna chips for dipping on the side.
8 servings.