Black Pepper Lasagna Chips & White Bean Dip
Total Time: 30 Mins
Prep Time: 30 Mins
Servings: 12
What You Need
- 8 cooked lasagna noodles
- 1/4 cup plus 2 Tbsp. water, divided
- 3 Tbsp. extra virgin olive oil, divided
- 1 tsp. black pepper
- 1/2 cup KRAFT Grated Parmesan Cheese , divided
- 1-1/2 tsp. garlic powder, divided
- 1 can (15.5 oz.) cannellini beans, rinsed
- 1/4 cup Italian vinaigrette
- 1 Tbsp. white wine vinegar
- 1 Tbsp. chopped fresh parsley
Let’s Make It
- Heat oven to 400°F.
- Cut each lasagna noodle into quarters, then cut each piece diagonally in half. Place in single layer on 2 baking sheets sprayed with cooking spray.
- Mix 1/4 cup water and 2 Tbsp. oil until blended; brush onto noodle pieces.
- Combine black pepper, 1/4 cup Parmesan and 1 tsp. garlic powder; sprinkle evenly over noodles.
- Bake 12 to 13 min. or until golden brown. Meanwhile, process beans, vinaigrette and vinegar in food processor along with the remaining water, Parmesan and garlic powder until blended; spoon into serving bowl. Drizzle with remaining oil; sprinkle with parsley.
- Serve lasagna chips with the bean dip.
Nutrition info
(Per Serving) 120 calories, 6g total fat, 2g saturated fat, 0g trans fat, less than 5mg cholesterol, 140mg sodium, 11g carbohydrate, 1g dietary fiber, 0g sugars, 5g protein, 0%DV vitamin D, 6%DV calcium, 4%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.