Best Deep Fried Lasagna Pieces Recipes

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!

DEEP FRIED LASAGNA

Steps:

• Heat the oil to 350 °F. Dredge each square in flour then egg and then breadcrumbs to coat. Fry for about 1 minute until golden brown.
• Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*
• Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.
• *Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.
• Preheat oven to 350 °F.
• Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
• This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.
• *Note: If lasagna has been refrigerated, bake for 40 minutes total.

DEEP FRIED LASAGNA (+VIDEO)

Steps:

• Remove lasagna from packaging and set out to thaw for 30 minutes-1 hour before preparing. The lasagna does not need to thaw completely but it does need to thaw a bit so that a knife can cut through it.
• Cut lasagna into 6 or more equal pieces and set aside. Smaller pieces will cook more quickly and are great for appetizers. We cut dinner size portions - each frozen lasagna will make about 6 large portions.
• Begin heating the cooking oil in a heavy stock pot or Dutch oven. Heat the oil to 350°F. Clip a candy thermometer onto the side of the pan so that you can maintain an even cooking temperature.
• While the oil is heating, prepare a dredging station. Combine the flour, salt, and pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Combine breadcrumbs and the grated cheese in a third bowl.
• Working with one piece of lasagna at a time, dip the lasagna square into the flour mixture, coating on each side. Move the piece into the milk/egg mixture and dip on each side, ensuring that all sides are wet. Finally, place the lasagna into the breadcrumbs, again coating on each side.
• Set the battered lasagna pieces on a sheet pan.
• When the oil is heated, add the lasagna, one or two at a time and fry until deep golden brown on all sides.
• Remove from the oil with a slotted spoon and set them on paper towels or brown paper bags to soak up the excess oil.
• Serve lasagna hot with freshly grated parmesan cheese, marinara dipping sauce, and/or a sprinkle of parsley.

FRIED LASAGNA

Steps:

• Cook lasagna noodles according to package directions for al dente. In a large bowl, combine ricotta, 1-1/4 cups Italian cheese blend, mozzarella, 2 eggs and 3 teaspoons Italian seasoning. Drain noodles. If desired, cut off ribboned edges (discard or save for another use). Spread about 1/4 cup filling on each noodle. Starting with a short side, fold each in thirds. Place all on a parchment-lined baking sheet, seam side down. Freeze just until firm, about 1 hour., In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, mix bread crumbs, 2/3 cup Italian cheese blend and 1 teaspoon Italian seasoning. Place remaining 4 eggs in separate shallow bowl. Dip lasagna bundles into eggs, then into crumb mixture, patting to help coating adhere., Fry bundles in batches until golden brown, 8-10 minutes, turning once. Drain on paper towels. Serve with marinara, Alfredo, the remaining Italian cheese blend and, if desired, additional Italian seasoning.

FRIED LASAGNA BITES

Steps:

• Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
• Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
• Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
• Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
• Preheat oil to 350 degrees F.
• Place the flour, eggs and bread crumbs into separate bowls.
• Dredge the shells in the flour, then eggs, and then bread crumbs.
• Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.