Olive Garden Fried Lasagna

 

Ingredients

· 20 uncooked lasagna noodles

· 1 carton 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 tsp. Italian seasoning, divided Oil for deep-fat frying

· 2 1/2 cups panko bread crumbs

· 1 jar (24 oz.) marinara sauce, warmed

· 1 jar (15 oz.) Alfredo sauce, warmed

 

Steps

1) Cook lasagna noodles according to package directions for al dente. In a large bowl, combine ricotta, 1 1/4 cups Italian cheese blend, the mozzarella, 2 eggs and 3 tsp. 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 tsp. 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 bundles with the marinara, Alfredo, the remaining Italian cheese blend and, if desired, additional Italian seasoning.

 

 

Prep: 45 minutes + freezing

Cook: 10 min./batch

Makes: 10 servings

 

From: Taste of Home Copycat Favorites