Deep Fried Lasagna
Cook Time
30
mins
Calories
566
Serving Size
5
Carbs
77.4
Fat
14.9
Protein
29.6
description
It's hard to make lasagna better... but it is :)
ingredients
- 10 Lasagna Noodles, Cooked until al Dente
- 1 15 Ounce Container Ricotta Cheese
- 4 Eggs, Beaten and Divided
- 2 Cloves Garlic, Minced
- 1 Teaspoon Italian Seasoning
- Salt & Pepper, To Taste
- 1 Cup Mozzarella Cheese, Shredded
- 1/4 Cup Parsley, Finely Chopped (Optional)
- 1/2 Cup All Purpose Flour
- 2 Cups Italian Breadcrumbs
- Vegetable Oil, For Frying
- Marinara Sauce, For Serving If Desired
directions
- Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
- Place noodles flat onto prepared pan.
- In a large bowl, combine ricotta cheese, mozzarella cheese, egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
- Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
- Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
- Heat around 1½ inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
- Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
- Garnish with fresh parsley, and serve with marinara sauce for dipping.
Tips
- Don’t skip freezing the lasagna bites. I know you want them NOW, but they will melt/explode if the cheese isn’t cold enough.
- Don’t crowd your skillet, work in batches until all are fried. The oil will stay hot, and your lasagna will stay crispier!