Frittata Lasagna Recipes

LASAGNA FRITTA RECIPE - (4.1/5)

Steps:

• These are basically miniature lasagna rollups which have been breaded and fried. First Boil your lasagna noodles as directed on the package. When the noodles are finished, lay them out on a flat surface. Spread a thin layer of ricotta cheese along each noodle. (Note you can add spices, other cheeses, or spinach to the ricotta to flavor it how you choose). Roll the noodles into a circle. Place them in the freezer for an hour to set. When you take them out of the freezer, cut each lasagna roll in half. Bowl 1 mix 1/4 cup of milk and 1 egg together Bowl 2 add italian bread crumbs and parmesan cheese Dip each piece in the milk/egg mixture then the bread crumbs. Fry at 350 degrees for 4 minutes. Spread warm alfredo sauce from a jar on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top. Nutrition Facts: Serving Size: 1 Order (6 pieces) Amount per Serving Calories 1030 Calories from Fat 567 Total Fat 63g Saturated Fat 21g Sodium 1590mg Total Carbohydrate 82g Dietary Fiber 0g Protein 9g

FRITTATA WITH BREAD AND BOTTARGA

Steps:

• Preheat the oven to 400 degrees.
• Crack eggs into a mixing bowl. Add sea salt and chives. Whisk with a fork until whites and yolks are fully incorporated.
• Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
• Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame. Pour olive oil into pan, enough to coat and then some. You want sizzle, not smoke.
• Pour frittata mixture into the pan. Gently jiggle the pan to get a "pizza effect" (i.e., the chives and bread pieces are evenly distributed). Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes). While it's setting, use a spatula to loosen the eggy batter from the sides of the pan. As you do this, you are raising the frittata from above to cool it off so it stays loose. The bottom should set like a pie crust: even and golden, but not brown. The top should still be liquid.
• Move the pan into the oven to cook the top. This should take less than 5 minutes.
• To garnish, shave bottarga over the top (about 1 tsp. per serving); drop a large dollop of sour cream or crème fraîche in the center; drizzle with olive oil and add cracked pepper to taste.

DEEP FRIED LASAGNA RECIPE BY TASTY

Steps:

• Set a wire rack inside a baking sheet.
• Cut the chilled lasagna into 12 equal pieces, then cut the pieces into 4 triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover with plastic wrap. Freeze for at least 4 hours, until solid.
• Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep fry thermometer over medium heat until it reaches 350°F (180°C).
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
• Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the bread crumbs.
• Working in batches, fry the lasagna triangles in the hot oil for approximately 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
• Serve the lasagna bites warm with marinara sauce alongside.
• Enjoy!

LASAGNA FRITTATA

Steps:

• Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels.
• Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese.
• Heat oven to broil.
• Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.

LASAGNA FRITTATA

Steps:

• 1. Heat pan over medium high and add some oil. Saute spinach and garlic and cook about 2 minutes. 2. Whisk the eggs and cream, stir in spinach, tomatoes, basel, red pepper flakes, salt, pepper, pasta, ricotta, 4 ounces of the mozzarella and 1/4 cup parmesan. 3. In a large saute pan, add oil and heat. Add egg mixture and cook until almost set. 4. Slip frittata onto plate and transfer back in with top on the bottom of the pan. Top with remaining cheese and put under broiler.

FRITTATA WITH LOVE

Steps:

• In a large bowl, whisk the eggs and milk until frothy. Add the fresh herbs.
• Preheat the broiler.
• In a medium skillet, heat the olive oil over medium-high heat and add the truffle butter, garlic and onions. Saute until the onions are golden in color. Then add the egg mixture and some salt and pepper. Let sit for a few minutes, and then add the cheeses and place in the oven. Broil the frittata until golden brown on top and cooked through. Garnish with the diced tomatoes placed in a heart shape on top of the frittata. Serve warm.

BRENDA'S LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
• In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
• Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.