Serves:
10 people
Cooking Time:
1 hour
Ingredients
- 1 container ricotta
- 1 cup mozzarella cheese, shredded
- 1 cup flour
- 2 cloves garlic, minced
- 2 cups Italian breadcrumbs
- 5 large eggs
- 10 lasagna noodles
- Salt and pepper, to taste
- Vegetable oil, for frying
- Marinara sauce, for serving
- Chopped parsley, for garnish
Instructions
If you've never tried Fried Lasagna, prepare to have your mind blown! Dip it in marinara, or mix it up with pesto--either way, it's delicious!
- Cook lasagna noodles according to package directions until al dente. Lay flat on a baking sheet.
- In a large bowl, add ricotta, 3 eggs, garlic, salt, and pepper. Mix until fully combined.
- Evenly spread ricotta mixture over lasagna noodles. Top with shredded mozzarella. Carefully roll lasagna noodles. Freeze for 30 minutes, or until completely hard.
- In three separate bowls layout the flour, 2 eggs (beaten), and breadcrumbs.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350 degrees Fahrenheit.
- Remove lasagna rolls from the freezer and coat first in flour, then in eggs, and finally in breadcrumbs. Make sure to coat fully. Add to oil and fry for 2 to 3 minutes per side, or until golden remember. Don't overcrowd the pan.
- Remove lasagna rolls and drain them on a paper towel-lined plate.
- Top with chopped parsley, serve Fried Lasagna while hot with marinara sauce, and enjoy!
