Lasagna Dip With Pasta Chips
Ingredients
- 1 ½ cups cooked sweet Italian sausage
- ¾ cup marinara sauce (such as Classico Riserva)
- 6 ounces small-curd cottage cheese (about 3/4 cup)
- 4 ounces whole-milk ricotta cheese (about 1/2 cup)
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1 ½ teaspoons chopped fresh oregano
- 1 ½ teaspoons chopped fresh basil
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 12 ounces pre-shredded mozzarella (about 3 cups), divided
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon chopped fresh flat-leaf parsley
- 8 ounces uncooked lasagna noodles
- Vegetable oil
Instructions
- Preheat oven to 350°F. Stir together sausage, marinara, cottage cheese, ricotta, Parmesan, oregano, basil, black pepper, crushed red pepper, 2 1/4 cups of the mozzarella, and 1 teaspoon of the salt in a medium bowl. Spoon mixture into a 2-cup baking dish. Sprinkle remaining 3/4 cup mozzarella over top, and bake in preheated oven until golden and bubbly, 20 to 25 minutes. Sprinkle with chopped parsley.
- While dip is baking, cook lasagna noodles according to package directions. Drain and pat dry with paper towels. Cut noodles into triangles.
- Pour oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360°F. Fry noodles in hot oil until golden brown and crispy, 2 to 3 minutes. Drain on paper towels, and sprinkle with remaining 1/2 teaspoon salt. Serve pasta chips with dip.
