Bring a large pot of salted water to a boil. Cook lasagna noodles until tender yet firm to the bite, about 8 minutes. Drain and pat dry. Cut into desired shapes.

Heat vegetable oil in a Dutch oven to 360°F. Fry 8-10 pasta pieces at a time until golden brown and crispy, 2-3 minutes. Drain on paper towels and sprinkle with salt. Repeat.

Preheat broiler to high and line a baking sheet with foil.

Cook ground sirloin in olive oil until browned, about 3 minutes. Add garlic and Italian seasoning, cooking for another minute. Stir in marinara sauce and set aside.

Melt butter in a saucepan over medium heat. Whisk in flour and cook until bubbling, about 30 seconds. Gradually add milk, whisking constantly. Heat until thickened, then stir in mozzarella, Parmesan, and a pinch of salt.

Arrange lasagna chips on the prepared baking sheet. Drizzle with half of the cheese sauce and evenly sprinkle with the beef mixture. Add dollops of ricotta.