Fried Lasagna

Total Time Prep: 45 min. + freezing Cook: 10 min./batch
Yield 10 servings
Contest Winner
Test Kitchen Approved
One of my favorite dishes at Olive Garden is their fried lasagna. On a whim, I tried to recreate it at home. After a few tries, I think I got it pretty close to the original. —Jolene Martinelli, Fremont, New Hampshire

Ingredients

  • 20 uncooked lasagna noodles
  • 1 carton (32 ounces) whole-milk ricotta cheese
  • 2-1/2 cups shredded Italian cheese blend, divided
  • 2 cups shredded part-skim mozzarella cheese
  • 6 large eggs, beaten, divided use
  • 4 teaspoons Italian seasoning, divided
  • Oil for deep-fat frying
  • 2-1/2 cups panko bread crumbs
  • 1 jar (24 ounces) marinara sauce, warmed
  • 1 jar (15 ounces) Alfredo sauce, warmed

Directions

  1. 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.
  2. 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 remaining 1 teaspoon Italian seasoning. Place remaining 4 eggs in a separate shallow bowl. Dip lasagna bundles into eggs, then into crumb mixture, patting to help coating adhere.
  3. 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.

Nutrition Facts

2 lasagna rolls: 876 calories, 54g fat (19g saturated fat), 195mg cholesterol, 1011mg sodium, 61g carbohydrate (11g sugars, 4g fiber), 37g protein.

One of my favorite dishes at Olive Garden is their fried lasagna. On a whim, I tried to recreate it at home. After a few tries, I think I got it pretty close to the original. —Jolene Martinelli, Fremont, New Hampshire
Recipe Creator
Community Cook

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