Beefy Lasagna Nachos

Cook the Lasagna Noodles: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles until al dente, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes. (Prep time: 15 minutes)

Fry the Lasagna Chips: Heat vegetable oil in a Dutch oven to 360 degrees F (182 degrees C). Fry pasta pieces in batches of 8-10, ensuring they don't stick together, until golden brown and crispy, 2 to 3 minutes per batch. Remove to a paper towel-lined sheet tray and sprinkle with salt. (Cook time: 20 minutes)

Prepare for Broiling: Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil. (Prep time: 5 minutes)

Cook the Ground Sirloin: Heat olive oil in a medium nonstick skillet over medium-high heat. Add ground sirloin and cook, stirring occasionally, until browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, about 1 minute more. Stir in marinara sauce and remove from heat. (Cook time: 10 minutes)

Make the Cheese Sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt. (Cook time: 8 minutes)

Assemble the Nachos: Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta. (Prep time: 5 minutes)

Broil: Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. (Cook time: 2 minutes)

Garnish and Serve: Serve drizzled with remaining cheese sauce, basil, and parsley. Enjoy immediately! (Prep time: 3 minutes)