Creamy lasagna wrapped in an ultra crunchy batter. If you thought lasagna was the ultimate comfort food, you need to try lasagna fritta next.
So in case you haven’t noticed, I’m a little different. Everyone else is posting low-fat, low-carb recipes. And I’m just like hiiiii, I just deep-fried lasagna. Want more fun twists on lasagna? Try our skillet lasagna, or Mexican lasana next.
One bite and you’ll be deep-frying it too. (Fritta actually means fried in Italian) It is rich and creamy on the inside, and crispy crunchy on the outside. As written this recipe is vegetarian but feel free to add cooked ground beef if you’d like.
Can I get points for topping it with something green? And dipping it in tomato sauce? I mean come on this thing is practically a salad.
It also reminds me of the Lasagna Fritta we love to get as an appetizer at Olive Garden. Dig in with me! Creamy on the inside, crunchy on the outside. SO many good layers of flavor.
Why You Need Deep Fried Lasagna In Your Life
- Crispy Crunchy: Panko breading makes the crunch on these out of this world!
- Lasagna Flavors: This is such a fun twist on lasagna complete with all your favorite ingredients like ricotta and tomato sauce.
- Quick: These cook up in just a few minutes’ time.
Ingredient Notes and Shopping Tips
1. Lasagna Noodles: Be sure to buy regular not no-boil noodles. Since we’re not baking these in the oven with sauce, they’ll need to be precooked before frying.
2. Ricotta: Many lasagna recipes call for cottage cheese. However, I suggest using Ricotta here. It has a finer texture and less water content. Cottage cheese could lead to a soggy result.
3. Bread Crumbs: If you don’t have seasoned bread crumbs on hand, you can add one teaspoon of Italian seasoning to regular bread crumbs.
4. Oil: Use a neutral oil like vegetable or canola. You can cool, and reuse oil after frying as long as you use it for similar foods. For example, you could save the oil from this recipe to make deep-fried mac and cheese. However, I wouldn’t suggest making beer-battered cod, and then reusing the oil for this recipe.
5. Dip: Dip in your favorite sauce like marinara or alfredo.
How To Make Deep Fried Lasagna
- Cook Pasta: Cook until al dente.
- Make Filling: Combine cheeses, egg, garlic, and seasoning.
- Spread ricotta mixture over noodles and fold up.
- Freeze: Freeze for 30-45 minutes.
- Fry: Deep fry for 2-3 minutes per side.
Tips and Tricks
- Don’t forget to add salt to your pasta water. It is the only chance you get to flavor your noodles.
- Always use a deep-fry thermometer when frying to make sure your oil is at the right temperature.
- Don’t skip freezing the lasagna bites. I know you want them NOW, but they will melt/explode if the cheese isn’t cold enough.
- Don’t crowd your skillet, work in batches until all are fried. The oil will stay hot, and your lasagna will stay crispier!
- Freeze cooked or uncooked for up to 3 months. Thaw in the fridge overnight before frying.
- Leftover reheat best in the oven.
- For best results cool before placing in the fridge to avoid excess condensation. Enjoy with 3-4 days.
More Deep Fried Treats
- 10 Lasagna Noodles Cooked until al Dente
- 15 Ounces Ricotta Cheese
- 4 Eggs Beaten and Divided
- 2 Cloves Garlic Minced
- 1 Teaspoon Italian Seasoning
- Salt & Pepper To Taste
- 1 Cup Mozzarella Cheese Shredded
- ¼ Cup Parsley Finely Chopped (Optional)
- ½ Cup All Purpose Flour
- 2 Cups Italian Breadcrumbs
- Vegetable Oil For Frying
- Marinara and Alfredo Sauce For Serving If Desired
- 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 ½ 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.
- Don't forget to add salt to your pasta water. It is the only chance you get to flavor your noodles.
- Don't skip freezing the lasagna bites. They will melt/explode if the cheese isn't cold enough.
- Don't crowd your skillet, work in batches until all are fried. The oil will stay hot, and your lasagna will stay crispier!
Adapted via Delis