Lasagna Chips and Dip

Michal Frischman Michal Frischman
1.0 (1 reviews)

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.

1h 12
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Lasagna Chips and Dip

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. 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.

  3. 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.

Credits

Tips:

Keep the dip over a Sterno for a party or event. The pasta crackers can be made in advance and stored in an airtight bag.

Notes:

While no-bake lasagna sheets are best for baked lasagna, you’ll need boiled pasta to make the chips in this set, so go with the traditional wavy-edges kind.

Description:

Food and Prop Styling by Goldie Stern
Food Prep and Consulting by Chaya Suri Goldberger
Photography by Felicia Perretti

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