Fried Lasagna
Description
Serve your lasagna in a totally new way, fried. It seems similar to a fried cheese stick, but better. Serve as the main dish or even as an appetizer.
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
Directions
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Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
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.
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.
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.
Sprinkle with parsley. Serve with warm marinara sauce, for serving.
10 servings.