Ingredients
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8 ounce dried lasagna noodles (10)
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Vegetable oil for frying
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Salt and pepper
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1 cup shredded mozzarella cheese (4 ounces)
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¼ cup finely shredded Parmesan cheese
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1 pound uncooked bulk Italian sausage, cooked and drained
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1 cup tomato-basil pasta sauce, warmed
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¼ cup shredded fresh basil
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Crushed red pepper (optional)
Directions
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Cook pasta according to package directions in lightly salted water. Drain; rinse with cold water. Cut pasta into squares. Pat dry with paper towels.
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Meanwhile, in a large deep skillet, heat about 1-inch of oil over medium heat until 375°F. Working in batches, fry pasta for 3 to 4 minutes or until golden. Drain on paper towels and sprinkle with salt and pepper. Repeat with remaining pasta. Keep cooked chips warm in a 200°F oven while frying the remaining chips.
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Preheat oven to 400°F. Layer half of the fried pasta on an oven-safe serving platter or baking sheet. Top with half of the cheeses. Top with remaining chips and remaining cheeses. Stir together sausage and pasta sauce. Spoon over pasta layers. Bake 5 minutes or until cheese is melted. Top with basil. Sprinkle with crushed red pepper, if desired.
Nutrition Facts (per serving)
| 520 | Calories |
| 31g | Fat |
| 35g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 520 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 10g | 50% |
| Cholesterol 64mg | 21% |
| Sodium 808mg | 35% |
| Total Carbohydrate 35g | 13% |
| Total Sugars 4g | |
| Protein 21g | 42% |
| Vitamin C 6.1mg | 7% |
| Calcium 167mg | 13% |
| Iron 2.2mg | 12% |
| Potassium 278mg | 6% |
| Folate, total 96.7mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
