Cook lasagne in boiling, salted water for 8-10 minutes, or until tender but firm. Do not overcook. Drain and rinse with cold water; drain again. Blot on paper towels.
2
Toss cooked noodles with a bit of oil to prevent drying.
3
Cut lasagne strips crosswise into quarters. Cut each square diagonally in half; each lasagne strip makes 8 triangles.
4
In a deep, heavy pot, or deep fryer, heat oil to 350 F. Use a candy thermometer to measure the temperature of the frying oil. Fry pasta chips in batches for 90 seconds, or until golden.
5
Drain on paper towels and season with salt.Serve with dips and spreads.
