Ricotta Stuffed Fried Lasagna
Lasagna noodles stuffed with a ricotta/mozzarella cheese mixture, rolled up, and breaded and fried until golden. Sprinkle parmesan cheese if desired and serve warm marinara sauce for dipping to eat as an appetizer or as your meal!
Servings: 10 servings
Ingredients
- 10 lasagna noodles, cooked according to package directions See Note #1
- 1 (15 oz) contianer Ricotta
- 4 large eggs divided
- 2 cloves garlic minced
- kosher salt
- ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 cups Italian bread crumbs
- Vegetable oil for frying
- grated parmesan for topping, optional
- marinara sauce warmed, for dipping
- cooking spray
Instructions
- Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.
- In a medium bowl, mix the ricotta, 1 egg, garlic, and salt and pepper (to taste) together.
- Spread the mixture evenly onto each lasagna noodle.
- Sprinkle with shredded mozzarella cheese.
- Fold each lasagna noodle three or four times (See Note #2) to create a square.
- Freeze on prepared baking sheet until firm, about 30 minutes.
- When ready to cook, put the flour, remaining eggs, and bread crumbs into three separate shallow bowls or containers.
- Whisk eggs until beaten and season the bread crumbs with salt and pepper to taste.
- Working in batches, dredge the lasagna squares in the flour, followed by the eggs, and finally into the bread crumbs to coat.
- In a large skillet, heat 1 1/2 inches of oil over medium heat until it reaches about 350 degrees.
- Using tongs, add 3 or 4 lasagna squares and cook until golden, about 2-3 minutes per side.
- Drain lasagna squares on a plate or pan lined with paper towels.
- Serve with grated parmesan and warmed marinara sauce.
Notes
Note #1: When cooking the lasagna noodles, cook a few extra than 10 noodles, as some may break or tear while cooking. You can also run cool water over them after you drain them so the cooking process will stop and they will be easier to handle.
Note #2: I folded each noodle four times, but I recommend folding them only three. I think they will be easier to eat that way, because they won't be as thick.
Recipe from Delish.