Fried Lasagna

Time to cook

Prep: 45 min. + freezing; Cook: 10 min./batch

Servings

10 servings

Ingredients

• 20 uncooked lasagna noodles
• 1 carton (32 oz) whole-milk ricotta cheese
• 2-1/2 cups shredded Italian cheese blend, divided
• 2 cups shredded part-skim mozzarella cheese
• 6 large eggs, beaten, divided
• 4 tsp Italian seasoning, divided
• Oil for deep-fat frying
• 2-1/2 cups panko bread crumbs
• 1 jar (24 oz) marinara sauce, warmed
• 1 jar (15 oz) Alfredo sauce, warmed

Method

• Cook lasagna noodles al dente; drain. (Optional: trim ribboned edges.)
• In a large bowl, combine ricotta, 1-1/4 cups Italian cheese blend, mozzarella, 2 eggs, and 3 tsp Italian seasoning.
• Spread about 1/4 cup filling on each noodle. Starting with a short side, fold each noodle in thirds to make a bundle.
• Place bundles seam-side down on a parchment-lined baking sheet; freeze about 1 hour until firm.
• Heat oil to 375°F.
• In a shallow bowl, mix bread crumbs, 2/3 cup Italian cheese blend, and remaining 1 tsp Italian seasoning. Place remaining 4 beaten eggs in a separate shallow bowl.
• Dip bundles in egg, then in crumb mixture, patting to adhere.
• Fry in batches 8–10 minutes, turning once, until golden. Drain on paper towels.
• Serve with warmed marinara and Alfredo; top with remaining cheese blend and additional Italian seasoning if desired.