Fried Lasagna

Ingredients

• 10 lasagna noodles, cooked al dente
• 15 oz. ricotta cheese
• 4 eggs, lightly beaten, divided
• 2 cloves garlic, minced
• kosher salt
• freshly ground black pepper
• 1 c. shredded mozzarella
• 1/4 c. finely chopped parsley
• vegetable oil
• 1/2 c. flour
• 2 c. Italian breadcrumbs
• marinara sauce, warmed, for serving

Steps

1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
2. In medium bowl, combine ricotta, 1 beaten egg and garlic; season with salt and pepper; mix until evenly combined. Spread ricotta mixture onto each lasagna noodle; sprinkle with shredded mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
3. When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture; dip in eggs; toss in breadcrumbs.
4. Meanwhile, heat oil. Pour about 1 1/2 inches vegetable oil into a large, deep skillet or a shallow pot; heat over medium heat until oil reaches about 350 degrees, or until oil is shimmering. When a splash of water sizzles when flicked into the pan, it’s ready. Working in batches, add 3-4 lasagna squares to the hot oil using tongs. DON'T crowd the pan, or the oil will cool. Cook until golden brown on one side, about 2-3 minutes; flip; cook until second side is golden, 2-3 more minutes. Place fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
5. Sprinkle with parsley. Serve with warm marinara sauce, for serving.
6. 10 servings.