Recipe Background
You've heard of toasted ravioli, sure, but just you wait until you try Fried Lasagna! It's everything you love about the original: bouncy noodles, creamy cheese, lots of Italian pizzaz. Just imagine all of that wrapped up in a mixture that is fried and crispy and crunchy. Dipped in tangy marinara sauce and rich Alfredo, each bite will have you exclaiming "Mama Mia!" Give your tastebuds a taste of Italy's best with some Fried Lasagna!
You've heard of toasted ravioli, sure, but just you wait until you try Fried Lasagna! It's everything you love about the original: bouncy noodles, creamy cheese, lots of Italian pizzaz. Just imagine all of that wrapped up in a mixture that is fried and crispy and crunchy. Dipped in tangy marinara sauce and rich Alfredo, each bite will have you exclaiming "Mama Mia!" Give your tastebuds a taste of Italy's best with some Fried Lasagna!
Ingredients
- 20 lasagna noodles uncooked
- 1 (32-ounce) carton whole milk ricotta cheese
- 2 1/2 cups Italian cheese blend shredded and divided
- 2 cups part-skim mozzarella cheese shredded
- 6 large eggs beaten and divided
- 4 teaspoons Italian seasoning divided
- salt to taste
- oil for deep-fat frying
- 2 1/2 cups panko breadcrumbs
- 1 (24-ounce) jar marinara sauce warmed
- 1 (15-ounce) jar Alfredo sauce warmed
Directions
- Line a baking sheet with parchment paper.
- Cook the lasagna noodles to al dente according to the package directions.
- Drain the noodles. If desired, cut the ribboned edges off the noodles and discard or save for another use.
- In a large bowl, combine the ricotta, 1 1/4 cups of the Italian cheese blend, the mozzarella, 2 of the eggs, 3 teaspoons of the Italian seasoning, and the salt.
- Spread 1/4 cup of the ricotta mixture on each noodle, then fold each into thirds starting with a short side.
- Place the folded noodles on the prepared baking sheet seam-side down.
- Freeze the noodles until firm, about 1 hour. This helps it keep its shape and stops it from opening while frying.
- In an electric skillet or deep fryer, heat the oil to 375 degrees F.
- In a shallow bowl, mix the breadcrumbs, 2/3 cup of the Italian cheese blend, and the remaining Italian seasoning.
- Place the remaining eggs in a separate shallow bowl.
- Dip the firmed noodles into the eggs, then into the crumb mixture, patting to help the coating adhere. Repeat for each of the noodles.
- Fry the noodles in bundles, turning once, until golden brown, about 8-10 minutes per batch.
- Serve the fried lasagna with the marinara, the Alfredo, and the remaining Italian cheese blend.
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