In a large pot of salted boiling water cook the flat lasagna noodles until al dente. Drain pasta, be careful not to tear the noodles.
While the noodles are cooking preheat the vegetable to around 360 degrees.
Gentry pat the noodles dry with a paper towel.
Place a few of the lasagna noodles into the hot oil cook until golden brown and crispy. Place the noodles in a wire rack to cool. Immediately sprinkle with garlic salt. Work in small batches until all of the noodles are cooked.
Preheat the oven to 375 degrees.
In a large saucepan cook the ground Italian sausage and the ground beef over medium heat until the meat has browned. Be sure to break up the meat into small pieces while cooking. Drain meat, and place back into the saucepan.
Add Marinara sauce to the meats, season with Italian seasoning. Heat through, simmer for about 10 minutes.
Use a 1-quart deep casserole dish or a large 12-inch iron skillet to build the dip. Place half of the sauce in the bottom of the pan. Spread all of the ricotta cheese in the bottom in the dish. Add half of the Mozzarella cheese on top of the ricotta. Add the remaining sauce on top of the mozzarella cheese.
Top with remaining cheese, and parmesan cheese. Cook for about 25 minutes to warm the dip, and if desired set the oven to broil to brown the cheese.
Serve the dip with the pasta chips.
If desired, instead of Mozzrella cheese, you can use one of the Italian cheese blends already shredded.