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
NACHO LASAGNA RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, lean ground beef, taco seasoning, Pace® Picante Sauce, ricotta cheese, shredded mexican cheese blend, mexican crema, refried beans, tortilla chips, Pace® Chunky Salsa, jalapeño, fresh cilantro
Provided by Campbell's
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
- Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
- In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
- To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
- Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
- Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 39 grams, Fat 57 grams, Fiber 4 grams, Protein 54 grams, Sugar 3 grams
BEEFY LASAGNA NACHOS
It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- 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 and pat dry with paper towels. Cut each noodle into assorted desired shapes.
- Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). 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 next batch.
- Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
- Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
- Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
- Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g
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.
CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these citrusy, crunchy air-fried pasta chips! Zesty lime pairs with chili powder for a tart and spicy bite, all wrapped in a fun-for-all-ages bowtie shape!
Provided by Aleya Zenieris
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
- In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
- Preheat the air fryer to 390˚F (200°F) for 5 minutes.
- Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
- Serve the pasta chips with guacamole for dipping.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, Sugar 0 grams
ITALIAN NACHOS
Make and share this Italian Nachos recipe from Food.com.
Provided by TishT
Categories European
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the lasagne noodles into large trangular"chip" shapes.
- Pour the pasta sauce into a small saucepan and set over low heat to warm while you make the nachos Heat the oil in a large frying pan over medium high heat.
- Fry the pasta chips in batches without crowding until crisp and golden, 2-3 minutes.
- Remove the chips from the oil with a slotted spoon and drain on paper towels.
- Sprinkle the hot chips with the Italian seasoning and coarse salt to taste. On a platter, layer the chips with the shredded mozzarella cheese.
- Heat in oven or microwave until the cheese is melted and bubbly Serve the nachos immediately, with the warm pasta sauce for dipping.
Nutrition Facts : Calories 2092.2, Fat 179.5, SaturatedFat 29.3, Cholesterol 45.5, Sodium 621.4, Carbohydrate 95.2, Fiber 5.3, Sugar 9.3, Protein 28.4
BAKED NACHO LASAGNA
From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.
Provided by oldfashionfusion
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
- Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
- Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
- Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.1 g, Cholesterol 41 mg, Fat 19.6 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 7 g, Sodium 1040.7 mg, Sugar 3.7 g
LASAGNA-STYLE NACHOS
Provided by Jackie Rothong
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
- For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
- Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
- Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
- For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
- For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
- For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
- To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.
LASAGNA NOODLE CHIPS
Very different and tasty snack! Extremely low in fat and calories, for those of you looking to satisfy that crunch-craving. You will have to work in batches, but it's worth it.
Provided by Cynna
Categories Lunch/Snacks
Time 26m
Yield 12 dozen, 29 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1, Sodium 25.4, Carbohydrate 12.7, Fiber 0.6, Sugar 0.4, Protein 2.7
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- Cook pasta according to package directions in lightly salted water. Drain; rinse with cold water. Cut pasta into squares. Pat dry with paper towels.
- Meanwhile, in a large deep skillet, heat about 1-inch of oil over medium heat until 375°F. Working in batches, fry pasta for 3 to 4 minutes or until golden. Drain on paper towels and sprinkle with salt and pepper. Repeat with remaining pasta. Keep cooked chips warm in a 200°F oven while frying the remaining chips.
- Preheat oven to 400°F. Layer half of the fried pasta on an oven-safe serving platter or baking sheet. Top with half of the cheeses. Top with remaining chips and remaining cheeses. Stir together sausage and pasta sauce. Spoon over pasta layers. Bake 5 minutes or until cheese is melted. Top with basil. Sprinkle with crushed red pepper, if desired.
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