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Olive Garden Lasagna Dip And Pasta Chips

Olive Garden Lasagna Dip And Pasta Chips - recipe card
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A decadent, shareable appetizer inspired by Olive Garden’s flavors: layers of creamy ricotta, tangy marinara, and melted mozzarella are baked until bubbling and golden, served alongside crispy, seasoned pasta chips for dipping. Each scoop delivers the essence of lasagna in a warm, gooey dip with a satisfying crunch.

Ingredients

Scale
  • 8 ounces (half a 16-oz box) dried lasagna noodles (about 8–10 noodles, broken into 2-inch pieces)
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1 cup whole milk ricotta cheese (full-fat recommended)
  • 1/2 cup finely grated Parmesan cheese (about 1.5 oz), plus 2 tablespoons for topping
  • 1 large egg yolk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3/4 cup shredded low-moisture mozzarella cheese (3 oz), divided
  • 1/2 cup prepared marinara sauce (quality brand or homemade)
  • 2 tablespoons finely chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a rolling boil over high heat. Add the broken lasagna noodles and cook until just tender (al dente), about 10-11 minutes, stirring occasionally to prevent sticking. Do not overcook; the chips will crisp further in the oven. Drain the pasta and rinse under cold water to stop cooking. Spread the noodles on a clean kitchen towel and pat very dry—this is critical for crispiness.
  2. In a medium bowl, toss the dried pasta pieces with 2 tablespoons of the olive oil, garlic powder, dried oregano, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper until evenly coated. The oil ensures they toast rather than steam. Line a large rimmed baking sheet with parchment paper and spread the seasoned pasta in a single, even layer. Bake for 10-12 minutes, flipping halfway through, until the pasta chips are golden brown and crisp. Remove from oven and set aside to cool on the baking sheet—they will continue to crisp as they cool.
  3. In a separate small bowl, combine the whole milk ricotta, finely grated Parmesan (1/2 cup), the egg yolk, dried basil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Stir until smooth and well blended. The egg yolk helps the dip hold its structure as it bakes, while the Parmesan adds savory depth. Set this ricotta mixture aside.
  4. Reduce the oven temperature to 375°F (190°C). Lightly grease a 1-quart (8-inch) baking dish or a 10-inch cast-iron skillet with the remaining 1 tablespoon of olive oil. Spread the prepared ricotta mixture evenly across the bottom of the dish—this forms the creamy, custard-like base that mimics the traditional lasagna filling.
  5. Spread the marinara sauce in a thin, even layer over the ricotta base. Use a spoon to gently nudge the sauce so it covers the ricotta without mixing in—the distinct layers create the classic lasagna texture when baked. Sprinkle 1/2 cup of the shredded mozzarella cheese evenly over the marinara, followed by the 2 tablespoons of reserved Parmesan cheese. The mozzarella will melt into a gooey, golden crust.
  6. Bake the dip on the middle rack of the oven for 15-18 minutes, until the cheese is bubbly, lightly browned at the edges, and the dip is heated through to the center. An instant-read thermometer inserted into the center should read at least 165°F (74°C). If you prefer a deeper golden crust, switch the oven to broil for the final 1-2 minutes, watching carefully to avoid burning—the cheese should be golden but not charred.
  7. Remove the baking dish from the oven and let it rest for 2-3 minutes on a wire rack. This brief rest allows the dip to set slightly so it does not run when served, while still maintaining a soft, spoonable consistency. Garnish with the remaining 2 tablespoons shredded mozzarella and the chopped fresh parsley.
  8. Serve the lasagna dip warm, directly from the baking dish, alongside the crispy pasta chips for dipping. The dip stays creamy and the chips remain crunchy for about 15-20 minutes at room temperature. For a more substantial presentation, arrange the chips around the dip on a serving platter.

Notes

Store leftover dip and chips separately: transfer cooled dip to an airtight container and refrigerate for up to 3 days; store pasta chips in a sealed bag at room temperature for up to 2 days. To reheat the dip, place it in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring between bursts, until warm (about 1-2 minutes total). For oven reheating, bake at 350°F (177°C) for 8-10 minutes, covered with foil to prevent over-browning. Pasta chips can be refreshed in a 350°F (177°C) oven for 3-5 minutes. This dip does not freeze well due to the ricotta and egg yolk separation upon thawing. For best results, make the pasta chips fresh—they are quick to prepare.

Nutrition

Keywords: lasagna dip, pasta chips, Olive Garden copycat, baked dip, Italian appetizer, cheesy dip, marinara dip, crispy pasta chips, party snack, game day dip, oven baked dip, ricotta dip

Find it online: https://copycatkitchenco.com/olive-garden-lasagna-dip-and-pasta-chips/