Cut the pre-cooked lasagna noodles into thirds and then cut each section diagonally into triangles, much like tortilla chips.
Spread the triangles out on a pan lined with a sheet of baking paper. Combine the water and olive oil and brush the mixture onto the triangles. Mix the spices: paprika, oregano, salt, and dried basil. Liberally sprinkle the seasoning mixture on the lasagna chips, followed by the parmesan cheese. Bake the chips at 360°F for 12 minutes.
To prepare the lasagna dip, mix the ricotta cheese, baby leaf spinach, parmesan cheese, basil leaves, and a generous portion of salt and pepper until it forms a spread.
Melt the butter and sweat the celery, onion, carrots, and garlic in it.
Add the ground beef to the pan, fry it, and then stir in the tomato paste. Salt and pepper the mixture well before adding the red wine. Cover the sauce and let simmer for 20 minutes.
Fill a baking dish with half of the meat and add the ricotta spread on top. Finish off with the rest of meat and a layer of mozzarella cheese. Bake at 360°F for 12 minutes. Serve your dip with the crunchy lasagna chips!
