Lasagna Noodle Chips Recipes

Steps:

• Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully.
• Cut the noodles into triangles and transfer to baking sheet.
• In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles.
• Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine.
• Sprinkle the seasoning mixture and ⅓ cup (35 g) of Parmesan cheese over the noodles. Set aside.
• Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat.
• Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes.
• Once the vegetables have caramelized, add the ground beef, Italian sausage, ½ teaspoon of salt, ¼ teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat.
• Cook until the meat has browned, 15-20 minutes.
• Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside.
• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Spread half of the meat sauce in the bottom of an ovenproof dish.
• Gently spread the ricotta cheese over the sauce.
• Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top.
• Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy.
• Sprinkle more Parmesan cheese on top of noodle chips, if desired.
• Sprinkle parsley on top of dip, if desired.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Cook noodles according to package directions, omitting salt.
• Drain well and separate noodles carefully. Pat noodles with towels to absorb excess moisture.
• Combine oil and 1/4 cup of water in small bowl; stir well and brush both sides of noodles with oil mixture.
• Cut each noodle crosswise into 2-inch pieces and arrange in single layer on baking sheets coated with canola spray.
• Combine bread crumbs, parmesan cheese, herbs, garlic powder, paprika, and salt(if desired) in a bowl.
• Using 1/8 tsp, sprinkle mixture over each chip.
• Bake for 16 minutes or until crisp and lightly golden. Watch closely so you do not burn them.
• Cool and store in air-tight container.

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Steps:

• Preheat oven to 400 degrees. Spray 2 large baking sheets with PAM or equivalent.
• Cook noodles according to package directions, omitting salt. Drain well and separate noodles carefully.Pat dry with paper towels.
• Combine oil and 1/4 cup water in a small bowl. Brush on both sides of noodles.
• Cut each noodle crosswise into 2-inch pieces and arrange in single layers on baking sheets.
• Combine bread crumbs, cheese, dried herbs, garlic powder, paprika and no-salt seasoning if using. Mix well.
• Sprinkle about 1/8 teaspoon over each noodle piece. Spritz with baking spray.
• Bake for 16 minutes or until crisp and golden brown. Watch closely.
• Cool and store in an airtight container.
• Serving size = 5 pieces.

Steps:

• Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork. Mix Parmesan cheese, Italian seasoning and garlic powder., In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese mixture., For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally., Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• 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.
• 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.
• Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
• Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
• 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).
• 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.
• Sprinkle dip with parsley and basil and serve with hot pasta chips.

Steps:

• Prepare one 16 ounce package lasagna noodles as package directs.
• Drain well and blot excess moisture with paper towels.
• Cut each lasagna crosswise into about six 2-inch pieces.
• In electric skillet, heat about 1-inch oil to 370 degrees.
• Fry cooked lasagna until golden brown on both sides, about 5 minutes.
• Drain well on paper towels.
• Sprinkle fried lasagna lightly with salt and your favorite topping (e.g., paprika, bacon bits and Parmesan cheese) or use a flavored salt (e.g., seasoned salt, celery salt or garlic salt).

Steps:

• Preheat oven to 400 degrees F. Coat a 3 quart casserole baking dish or 9x13 baking dish with olive oil.
• In a large skillet, heat olive oil over medium heat. Cook onions, garlic and pinch chile flakes until vegetables are soft and translucent, about 3-5 minutes. Add sausage and break into pieces. Saute until browned and cooked through, about 5 minutes. Stir in Marinara sauce and bring to a simmer, then remove from heat.
• In a large bowl, stir to combine ricotta cheese, grated parmesan cheese, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
• To assemble dip, spoon 1/3 of the sausage and marinara sauce into the baking dish. Top with dollops of 1/3 of the ricotta mixture and 1/3 of the shredded mozzarella. Repeat twice more, then bake until bubbling and cheese is melted, about 20 minutes. Garnish with sliced basil leaves.
• To make noodle chips, bring a large pot of salted water to a boil and cook noodles for 5 minutes. Drain, rinse with cold water and lay in a single layer on a towel lined plate to dry. Cut across into 5 2-inch strips. Heat oil to 350 degrees. Working in batches, fry noodles until crisp, about 3 minutes per side. Drain on a towel-lined plate and season with a pinch Italian seasoning and salt.

Steps:

• In a small bowl, stir together the cheddar cheese powder, chili powder, onion powder, and salt until evenly combined.
• In a medium bowl, toss the warm lasagna noodles with the avocado oil and hot sauce until well coated. If any noodles stick together, separate them and make sure all sides are coated in oil.
• Preheat the air fryer to 390˚F (200°C) for 5 minutes.
• Layer three of the lasagna noodles to the air fryer basket. Cook for 6 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Add the cooked pasta chips to the same medium bowl and tear into smaller pieces. Toss with half of the spice mixture. Repeat with the remaining lasagna noodles. Let the lasagna chips cool slightly before serving, about 5 minutes. The chips will continue to crisp as they cool.
• Serve the pasta chips with salsa for dipping.
• Enjoy!