Recipe by Jordana Hirschel

Lasagna Noodle Nachos

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Dairy Dairy
Easy Easy
6 Servings
40 Minutes

This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.


Main ingredients

  • 8 Haddar Lasagna Noodles, cooked according to package directions, cut into chip-size triangles

  • 8 ounces Beyond Beef or refried beans or other parve meat alternative

  • 1 cup jarred salsa

  • frying oil (corn, peanut, vegetable, Gefen Canola, or grapeseed)

  • salt

  • 8 ounces shredded Mexican Blend cheese

Assorted Toppings

  • jalapenos (fresh, pickled, or candied)

  • guacamole

  • Gefen Olives

  • Pico De Gallo


Prepare the Lasagna Noodle Nachos


In a small saucepan, brown meat substitute. Add salsa and let warm through for an additional two minutes.


Fill a pan three to four inches with frying oil. When the oil begins to ripple, fry cut lasagna noodles in small batches until they puff slightly and get crispy (approximately three minutes). Stir regularly to prevent sticking. If sticking becomes excessive, you can coat the noodles with a light coating of all purpose flour before going into the oil. Sprinkle noodles with salt immediately after removing them from the oil. Let drain on paper towels.


Preheat oven to 450 degrees Fahrenheit.


On a sheet pan lined with Gefen Parchment, lay out fried noodles. Top with meat substitute-salsa mixture and cover with shredded cheese.


Cook five to 10 minutes or until the cheese melts to desired consistency.


Add your favorite toppings and enjoy!

Lasagna Noodle Nachos

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