Deep-fried Lasagna Recipe

Deep-Fried Lasagna

1. 1

   Warm Bolognese

   In a small saucepan, combine the 2 cups Bolognese sauce with 1 tablespoon olive oil. Warm over medium-low heat for 5–7 minutes to marry the flavors, then remove from heat.

2. 2

   Prepare lasagna sheets

   Bring a large pot of salted water to a boil. Blanch the lasagna sheets 2–3 minutes until pliable but not fully cooked. Remove, drain, and lay flat on parchment or a tray; pat dry.

3. 3

   Make cheese filling

   In a bowl, mix ricotta, grated Parmesan, half of the shredded mozzarella, and the egg. Season with a pinch of salt and pepper and whisk until smooth.

4. 4

   Assemble croquettes

   Place a lasagna sheet on a clean surface. Spread a thin line of Bolognese near one edge. Add a small dollop of the cheese filling and a few shreds of mozzarella. Top with another lasagna sheet and press firmly to seal. Repeat to create 6–8 stacked croquettes.

5. 5

   Chill (optional)

   Arrange the assembled croquettes on a tray and refrigerate for 20–30 minutes to help them hold their shape during dredging and frying.

6. 6

   Set up dredging station

   Set up three wide, shallow bowls: one with seasoned flour (salt and pepper), one with beaten eggs mixed with 2 tablespoons milk or water, and one with breadcrumbs or panko mixed with oregano.

7. 7

   Dredge croquettes

   Roll each croquette in the flour, dip in the egg wash, then coat thoroughly with breadcrumbs. Place coated croquettes on a plate and repeat.

8. 8

   Fry

   Heat vegetable oil to 350°F (175°C) in a deep pot or fryer. Fry croquettes in batches for 2–4 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Lightly season with a pinch of salt while hot.

9. 9

   Serve

   Serve immediately with warm marinara or tomato dipping sauce. Garnish with chopped parsley if desired.