Layers of rich pasta interspersed with savory meat, creamy ricotta, and a robust marinara sauce, baked to perfection for a comforting Italian classic.

Lasagna

Experience a delightful medley of lightly battered and fried seafood and vegetables, served with a zesty dipping sauce for the perfect crunch in every bite.

FRITTO MISTO

In a large skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the meat is browned. Drain excess fat.

Prepare the Meat Sauce

In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese.

Prepare the Cheese Mixture

Preheat the Oven

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Bake

lasagna noodles

ground beef

onion, chopped

garlic, minced

crushed tomatoes

tomato sauce

tomato paste

water

dried basil

dried oregano

salt

black pepper

ricotta cheese

mozzarella cheese, shredded

Parmesan cheese, grated

In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.

Prepare the Breading

Dredge the calamari, shrimp, zucchini, and bell pepper strips in the flour mixture until evenly coated. Shake off any excess flour.

Coat the Ingredients

In a large, deep skillet or pot, heat the olive oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the coated seafood and vegetables in batches to the hot oil. Fry until golden brown and crispy, about 2-3 minutes for seafood and 3-4 minutes for vegetables. Remove with a slotted spoon and drain on paper towels.

Fry the Ingredients

Transfer the fritto misto to a serving platter, garnish with chopped parsley, and serve with lemon wedges on the side.

Lasagna

Fritto Misto