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Dairy
Easy
1 Hour
Diets 
This is a really fun finger food, standaround-and-schmooze food, oops-I-ate-the-whole-thing-in-one-sitting food. Have leftover dip? My kids would like you to know it’s great spread on a bagel and toasted too.
5 tablespoons freshly grated Parmesan cheese
2 teaspoons Pereg Garlic Powder
2 teapoons onion powder
1 teaspoon salt
8 Haddar Lasagna Noodles, cooked according to package directions (see note)
1 (24.7-oz./700-g.) bottle Tuscanini Crushed Tomatoes
1 tablespoon onion powder
1 tablespoon Pereg Garlic Powder
1 teaspoon dried basil
1 teaspoon dried parsley, such as Gefen
2 teaspoons kosher salt
2 teaspoons pepper
1/4 cup heavy cream or cream cheese
8 ounces (225 grams) mozzarella cheese, plus more for sprinkling
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix Parmesan, garlic powder, onion powder, and salt. Slice each cooked lasagna noodle in three and lay on a sprayed baking sheet. Spray the tops well and sprinkle with cheese mixture. Bake until golden and crispy, about 12 minutes.
Lower oven heat to 350 degrees Fahrenheit (175 degrees Celsius) and combine lasagna dip ingredients in a small baking dish. Sprinkle top with remaining cheese. Cover and bake for 35 minutes or until cheese is fully melted. Stir lightly and serve hot.
Food and Prop Styling by Goldie Stern
Food Prep and Consulting by Chaya Suri Goldberger
Photography by Felicia Perretti
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