Cheesy Lasagna Nachos
Ok, now you might be thinking that I’ve truly gone off the deep end, trying to make nachos with lasagna sheets, but if you think about it it makes sense.
Lasagna sheets, much like tortillas, are a wide starchy structure that, when crisped up the right way, can provide a perfect base for any form of nachos, and I think is a fun way to give a spin on a pasta shape that most people only ever use for one purpose.
Other bloggers and food content creators have likely done something like this, but I wanted to do lasagna nachos my own way. My plan is to cook the lasagna sheets to get them soft, cut them into triangles, then broil them to make them toasty and crispy, making them a lot like tortilla chips.
I will then top my lasagna chips with a mixture of veggies and white beans, yes today I’m going vegetarian but if you’re making this then you can add ground beef or chicken if you please, a simple cheese sauce, and rather than guacamole I’m going to use a simple pesto.
In my head it sounds great, so let’s get right to it!
Serves 4
For the Pasta Chips:
1 box (1 pound) lasagna sheets
Salt and pepper
2 tbsp olive oil
1/2 cup finely grated Parmigiano Reggiano
1 tsp chili flakes
For the Veggie-bean mixture:
Olive oil
1 onion, finely chopped
1 large red bell pepper, seeded and diced
Salt and pepper
3 tsp chopped fresh thyme leaves
2 garlic cloves, minced
1 tsp chili flakes
1 (15oz) can crushed tomatoes
1 (15oz) can Cannellini beans, drained and rinsed
For the Cheese Sauce:
4 tbsp unsalted butter
4 tbsp flour
3 cups milk
3 oz shredded white cheddar cheese
3 oz shredded fontina cheese
3 oz shredded provolone Piccante*
Salt and pepper
Freshly grated nutmeg, to taste
For the Pesto:
1/4 cup pine nuts
2 garlic cloves
2 large bunches of fresh basil leaves, plus some smaller leaves for garnish
1/4 cup olive oil
1/4 cup finely grated Parmigiano Reggiano
2 tsp lemon juice
Salt, to taste
*Provolone Piccante has a nuttier, somewhat spicy flavor compared to the normal deli provolone. If you can’t find it, then Gruyere is a nice substitute.
Bring a large pot of salted water to a boil and preheat the broiler, making sure there’s a rack about 5 to 6 inches from the heat unit.
Boil the lasagna sheets according to the package directions for al dente. Drain, then rinse with cold water to halt the cooking process.
Cut the pasta into triangles to resemble the shape of tortilla chips, then toss in a bowl with the olive oil, 2 tbsp water, the cheese, chili flakes, and a pinch of salt and pepper. Lay the pasta in an even layer on a foil-lined sheet pan, then broil for about 3-4 minutes, or until golden and toasty. Set aside to cool.
Heat a wide skillet with a thin layer of oil over medium heat. Add the onion, bell pepper and a pinch of salt. Cook for about 3-5 minutes, tossing occasionally, until the veggies soften.
Add the thyme and garlic, cooking another minute, then add the crushed tomatoes and beans. Bring that to a simmer, then cook for about 10 minutes, or until the liquid reduces and thickens. Season with salt and pepper to taste.
For the cheese sauce, melt the butter in a medium saucepan over medium-low heat. Add the flour, then cook for about a minute, whisking constantly.
Slowly add the milk, bring the sauce to a simmer and cook for another 5 minutes, or until the sauce thickens. Add the three cheeses and stir until melted and combined, then season with salt, pepper and nutmeg.
To make the pesto, combine the pine nuts, garlic and basil in a food processor or mortar and pestle until it’s broken down. Slowly add the oil and stir until combined and emulsified. Stir in the lemon juice and cheese, then season with salt to taste.
To assemble, top the pasta chips with the veggie and bean mixture in an even layer. Pour the cheese sauce over everything to coat, then broil for about 3 minutes, or until the top is golden and bubbly. Drizzle on the pesto, then serve.
