This skillet lasagna dip with pasta chips is a delight. It's the perfect party dip. The pasta chips are an excellent companion, but toasted baguette slices would be just as tasty and less work. Call this a fun "snack dinner" option for your next get-together.


Credit: Meredith Food Studios

Recipe Summary

30 mins
35 mins
15 mins
1 hr 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You could also dump the leftovers into any kind of cooked pasta and have a great pasta dish ready in minutes.

Get this ready in your skillet up to 3 days ahead and keep covered in the fridge until you're ready to bake!

Crostini work perfectly for this, in case you're not feeling up to cooking and frying a bunch of pasta. Not gonna lie, this was also really excellent with a roasted broccoli dipper.

Nutrition Facts

319 calories; protein 17.4g; carbohydrates 24g; fat 17.1g; cholesterol 45.6mg; sodium 607.1mg. Full Nutrition


Rating: 1 stars
I would use a porcelain coated cast iron pan. The acid in the tomato sauce will ruin the seasoning of your black cast iron and you'll have to reseason it. Read More
Rating: 5 stars
this looks so good but i couldnt have all the ingridients Read More