Fried Lasagna. This is but one of the delicious and creative entries in the Lasagna Challenge! Click here to read the post: 8 Ways To Make Lasagna: Our Lasagna Cook-Off!
Recipe by Chris Schmid
- Bove’s 30 oz. Handmade frozen Lasagna (thaw overnight in the refrigerator)
- 3 c. all-purpose flour, unbleached
- 3 c. Italian-style breadcrumbs
- 1 c. Parmesan cheese, shredded
- 4 eggs
- Vegetable oil for frying
- Allow the frozen lasagna to thaw in the refrigerator overnight. When you are ready to fry the lasagna should be thawed but quite cold and firm.
- Place the flour into a medium-sized bowl.
- In a separate medium-sized bowl mix together the breadcrumbs and cheese.
- Crack the eggs into a third bowl, and whisk to combine. Lay a sheet of wax paper over a work surface.
- Slice the cold lasagna into thirds. Slice each of these thirds into four pieces.
- Working quickly, coat a piece of lasagna first in the flour, then in the egg and then carefully in the breadcrumb mixture. Lay the prepared piece on the wax paper, and repeat the process with the remaining pieces of lasagna.
- Pour the oil into a large frying pan to a depth of about 2 inches. Lay paper towels over a plate near the frying area. Heat oil over medium heat until it sizzles when a small piece of bread is dropped in.
- Carefully slide one piece of lasagna into the hot oil and allow to fry for 30 seconds to 1 minute – do not let it over-brown. Use a slotted frying spatula to gently turn the piece over to fry the other side, about 30 seconds to 1 minute more. Remove the lasagna with the slotted spatula when both sides are golden brown and transfer it to the paper towel-lined plate.
- Repeat this process with the remaining pieces of lasagna. Serve immediately while they are still warm, if desired, with a bowl of warm marinara sauce for dipping.