Ingredients
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9 ounces lasagna noodles
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2 teaspoons olive oil
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8 ounces 93% lean ground beef
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8 ounces hot Italian pork sausage, casing removed
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1 cup finely chopped yellow onion
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6 cloves garlic, finely chopped
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1 tablespoon Italian seasoning
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1 (16 ounce) jar marinara sauce
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½ cup whole-milk ricotta cheese
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¼ cup prepared basil pesto
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2 cups shredded mozzarella cheese
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½ cup shredded Parmesan cheese
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½ cup vegetable oil for frying, or as needed
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½ teaspoon salt
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1 tablespoon chopped fresh parsley, or to taste
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1 tablespoon chopped fresh basil, or to taste
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.
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Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.
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Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
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Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
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While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).
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Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.
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Sprinkle dip with parsley and basil and serve with hot pasta chips.
Cook's Notes:
You could also dump the leftovers into any kind of cooked pasta and have a great pasta dish ready in minutes.
Get this ready in your skillet up to 3 days ahead and keep covered in the fridge until you're ready to bake!
Crostini work perfectly for this, in case you're not feeling up to cooking and frying a bunch of pasta. Not gonna lie, this was also really excellent with a roasted broccoli dipper.
Nutrition Facts (per serving)
319 | Calories |
17g | Fat |
24g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 319 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 7g | 34% |
Cholesterol 46mg | 15% |
Sodium 607mg | 26% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 17g | 35% |
Vitamin C 4mg | 4% |
Calcium 229mg | 18% |
Iron 2mg | 11% |
Potassium 321mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.