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
Step 1 –Line a baking sheet with parchment paper.
Step 2 –Cook the lasagna noodles to al dente according to the package directions.
Step 3 –Drain the noodles. If desired, cut the ribboned edges off the noodles and discard or save for another use.
Step 4 –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.
Step 5 –Spread 1/4 cup of the ricotta mixture on each noodle, then fold each into thirds starting with a short side.
Step 6 –Place the folded noodles on the prepared baking sheet seam-side down.
Step 7 –Freeze the noodles until firm, about 1 hour. This helps it keep its shape and stops it from opening while frying.
Step 8 –In an electric skillet or deep fryer, heat the oil to 375 degrees F.
Step 9 –In a shallow bowl, mix the breadcrumbs, 2/3 cup of the Italian cheese blend, and the remaining Italian seasoning.
Step 10 –Place the remaining eggs in a separate shallow bowl.
Step 11 –Dip the firmed noodles into the eggs, then into the crumb mixture, patting to help the coating adhere. Repeat for each of the noodles.
Step 12 –Fry the noodles in bundles, turning once, until golden brown, about 8-10 minutes per batch.
Step 13 –Serve the fried lasagna with the marinara, the Alfredo, and the remaining Italian cheese blend.
