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.

A tray of beefy lasagna nachos with a portion plated and served with a couple of beers
Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hrs 30 mins
6 servings


  • 9 ounces lasagna noodles

  • ½ cup vegetable oil for frying, or as needed

  • salt to taste

  • 1 teaspoon olive oil

  • 8 ounces ground sirloin

  • 3 cloves garlic, finely chopped

  • 1 teaspoon Italian seasoning

  • ½ cup marinara sauce

  • 1 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

  • 1 cup whole milk

  • ½ cup shredded mozzarella cheese

  • ¼ cup shredded Parmesan cheese

  • teaspoon salt

  • ½ cup whole-milk ricotta cheese

  • ¼ cup chopped fresh basil

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. 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.

  2. 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.

  3. Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.

  4. 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.

  5. 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.

  6. 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.

  7. 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 (per serving)

390 Calories
16g Fat
39g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 390
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 37%
Cholesterol 53mg 18%
Sodium 330mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 22g
Vitamin C 3mg 15%
Calcium 239mg 18%
Iron 3mg 14%
Potassium 365mg 8%

* 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.

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