Lasagna Fritta Recipes

LASAGNA FRITTA

Steps:

• Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
• Place noodles flat onto prepared pan.
• In a large bowl, combine ricotta cheese, mozzarella cheese egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
• Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
• Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
• Heat around 1 1/2 inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
• Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
• Garnish with fresh parsley, and serve with marinara sauce for dipping.

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 LASAGNA

Steps:

• Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, add the onion and garlic and saute until the onion turns translucent. Reduce heat to medium and add the zucchini, yellow squash, oregano, salt, and pepper, and stir to coat. Cover and gently cook for about 15 minutes, then add the corn, cover and cook for about 5 minutes. Meanwhile, make a slurry by adding the flour to a small bowl and gradually whisking in 3 tablespoons of the milk (reserving the rest of the milk for the eggs). Whisk tomato paste into the slurry until smooth. Gently stir the slurry into the squash mixture to thicken. Further cook uncovered until the squash is tender and the flour is "cooked out," about 5 more minutes. Remove pan from heat and let cool to room temperature.
• Preheat oven to 350 degrees F. Heat butter over medium heat in another large skillet (or the same one if you have removed the vegetables and washed it). In a small bowl whisk 2 eggs and 1 tablespoon milk together at a time (reserving the rest of the eggs and milk). Spread the melted butter over the bottom of the pan and pour in the eggs, swirling to coat the bottom. Cook as you would a crepe, loosening the edges and flipping to brown both sides. When just cooked, transfer to the bottom of a lasagne dish as the bottom layer and trim and rearrange the egg to fit. Spoon 1/4 of the squash mixture evenly over the eggs, followed by 1/4 of the sliced tomatoes and 1/2 cup of the shredded cheese. Repeat by whisking 2 more eggs with 1 tablespoon of milk and cooking to make a sheet of egg for the next layer, followed by squash, tomato and cheese each time, until you have completed 4 layers.
• Heat in the oven for about 20 minutes until the cheese is melted. Remove from oven and let rest 10 minutes before slicing into squares.
• Serve sprinkled with a dollop of sour cream and minced fresh parsley.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LASAGNA FRITA (FRIED LASAGNA)

Steps:

• Boil and stir together butter, white pepper, milk, parmesan, and feta cheese.
• Boil Lasagna noodles as directed.
• When the noodles are finished, spread a thin layer of cheese & milk mix along noodle and fold into 2 inch pieces. Let set in the freezer for 1 hour, placing something heavy on top to keep it together.
• When you take them out of the freezer, cut the pieces in half long-ways.
• Fry at 350 degrees for 4 minutes.
• Spread alfredo on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top.