Fried Lasagna Recipe

It ain't pasta if it ain't fried, y'all. A twist on an old classic. This is kind of messy but soooo good. Looks like an appetizer but eats like a meal. The whole family loves it and the stuffed noodles can be frozen and used at a later point.

Fried Lasagna


Yields: 10
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 40 mins
Total Time: 0 hours 50 mins


Ingredients:

• Cooking spray
• 10 lasagna noodles, cooked according to package directions
• 1 oz. (15-oz.) container ricotta
• 4 large eggs, divided
• 2 cloves garlic, minced
• Kosher salt
• Freshly ground pepper
• 1 c. shredded mozzarella
• 1/2 c. all-purpose flour
• 2 c. Italian bread crumbs
• Vegetable oil, for frying
• Marinara sauce, warmed, for dipping

Directions:

Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.

In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella.

Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes.

When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat.

In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel–lined wire rack. Repeat with remaining lasagna squares.

Serve with marinara.