Fried Lasagna

TOTAL TIME: 0:50

LEVEL: EASY

SERVES: 10 SERVINGS

INGREDIENTS

• 10 lasagna noodles, cooked al dente
• 1 15- oz. container ricotta
• 4 eggs, lightly beaten (divided)
• 2 cloves garlic, minced
• kosher salt
• Freshly ground pepper
• 1 c. shredded mozzarella
• 1/4 c. finely chopped parsley
• vegetable oil
• 1/2 c. flour
• 2 c. italian breadcrumbs
• Marinara sauce, warm (for serving)

DIRECTIONS

1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
2. In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper. Mix until evenly combined. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
3. When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
4. Meanwhile, heat oil. Pour about 1 1/2" vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes. Place the fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
5. Sprinkle with parsley and serve with warm marinara for serving 

http://www.delish.com/cooking/recipes/a49688/fried-lasagna-recipe/?src=social-email

Traditional Lasagna

Ingredients

• 1 pound ground beef
• 3/4 pound Pork Sausage Roll
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) cream cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 4 Basil Leaves, chopped
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• In a large skillet, cook beef and sausage over medium heat until no longer pink;
  drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, basil,
  salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring
  occasionally.
• In a large bowl, combine eggs and parsley. Stir in the cream cheese, ricotta
  and Parmesan cheese.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer
  with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup
  mozzarella, three noodles, 2 cups meat sauce, remaining cream cheese mixture
  and 1 cup mozzarella. Top with the remaining noodles, meat sauce and
  mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until
  heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.