Preheat oven to 375ºF and bring a large pot of water to a boil. Add salt to the boiling water and cook the lasagna for 10-12 minutes. Drain the water and transfer to a cutting board to cut the sheets into triangles. Toss with the olive oil before seasoning with parmesan and oregano. Add to two sheet pans and bake for 18-22 minutes until golden brown.

For the dip, heat a large skillet over medium-high heat. Brown the ground beef and sausage before breaking apart and fully cooking. Add the garlic, tomato paste, and diced tomatoes and reduce to a simmer. Let the meat sauce simmer for about 15 minutes while the chips cook and you prepare the cheese mixture.

Add the chopped basil and parsley to a bowl with the ricotta, cottage cheese, and parmesan.

To assemble, add meat sauce to the bottom of a 13x9 baking dish. Top with half the ricotta mixture, followed by half the mozzarella. Repeat and top with optional black and red pepper flakes. Bake for 15 minutes at 425ºF until the cheese is melted and browning around the edges.