LASAGNA DIP
My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. -Linda Cifuentes, Mahomet, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups dip (36 chips).
Number Of Ingredients 15
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.
Nutrition Facts :
LASAGNA DIP AND CHIPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- 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.
LASAGNA DIP
This next-level game day appetizer features a cheesy sausage-and-tomato dip with fried lasagna noodle chips
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1156.3, Fat 94.9, SaturatedFat 24.4, Cholesterol 126.2, Sodium 1446.5, Carbohydrate 33.4, Fiber 3.3, Sugar 10.3, Protein 43.9
LASAGNA DIP
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
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.
LASAGNA DIP RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 18
Steps:
- Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes. Option: Use ground beef or Italian sausage instead of ground turkey or omit the meat entirely. Lasagna Sauce: Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat.
DEEP DISH LASAGNA
Classic lasagna recipe that tastes delicious!
Provided by BSD
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
- In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
- Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 34 g, Cholesterol 94.1 mg, Fat 17.7 g, Fiber 3.8 g, Protein 25.4 g, SaturatedFat 8.4 g, Sodium 1466.5 mg, Sugar 8.6 g
LASAGNA CHIPS AND DIP RECIPE BY TASTY
Here's what you need: lasagna noodle, water, olive oil, grated parmesan cheese, salt, dried basil, dried oregano, paprika, garlic powder, unsalted butter, medium yellow onion, carrot, celery, garlic, ground beef, italian sausage, tomato paste, black pepper, red wine, ricotta cheese, fresh spinach, fresh basil, shredded mozzarella cheese, italian parsley
Provided by Betsy Carter
Categories Appetizers
Yield 30 servings
Number Of Ingredients 24
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!
Nutrition Facts : Calories 147 calories, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
CHEESY LASAGNA DIP
Dip into Cheesy Lasagna Dip at the next party with pita chips or Italian bread. Guests are sure to enjoy this lasagna dip made with Italian turkey sausage!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 45m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Remove casings from sausage if necessary; crumble sausage into medium skillet. Cook on medium heat 6 to 8 min. or until done, stirring frequently. Remove from heat; stir in 1 cup pasta sauce.
- Mix cream cheese, ricotta, garlic, 1/2 cup mozzarella, and half each of the Parmesan and basil until blended; spread onto bottom of 9-inch square baking dish sprayed with cooking spray.
- Top with sausage mixture. Combine remaining cheeses; sprinkle over dip. Top with spoonfuls of the remaining pasta sauce.
- Bake 20 to 25 min. or until hot and bubbly. Sprinkle with remaining basil.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 5 g
MEXICAN LASAGNA CHIP DIP
I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.
Provided by ANNIE HIGHTOWER
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
- Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
- Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 11.8 g, Cholesterol 66 mg, Fat 20.6 g, Fiber 3.5 g, Protein 12.6 g, SaturatedFat 11.1 g, Sodium 640.4 mg, Sugar 1.8 g
LASAGNA DIP RECIPE - (4.3/5)
Provided by kimvess
Number Of Ingredients 20
Steps:
- Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes. Lasagna Sauce Directions: Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat. Option Cover and simmer for longer to develop more flavor. Add one 2 inch piece of parmesan rind to the sauce while it simmers.
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