LASAGNA DIP

Lasagna Dip image

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!

Provided by Kardea Brown

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 24

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

Steps:

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.