- 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 cup shredded mozzarella
- 1/4 cup finely chopped parsley
- vegetable oil
- 1/2 cup flour
- 2 cup Italian breadcrumbs
- Marinara sauce, warm (for serving)
- Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
- 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.
- 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.
- 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.
- Sprinkle with parsley and serve with warm marinara for serving.