I’ll deep fry anything, Lasagna Fritta.

Have I mentioned I got a deep fryer? That’s right, get your fat kid friendly recipe book ready because I’m frying anything I can get my hands on. Anything and everything.

Now, my kitchen is filled with tons of things that I can’t imagine life before – but seriously – a deep fryer, how did I live without this? Did you know you could deep fry _____ or ___ _____? Oh yeah, it’s coming. I promise. In all it’s glory. It’s coming.

What better to consummate this glorious new relationship then deep frying some of the most wonderful comfort food there already is. Lasagna.

My friends and I occasionally visit everyone’s favorite Italian bistro, Olive Garden and I always say I’m getting the soup and salad. Really? Have you not seen this blog? Do I look like a soup and salad kind of girl to you? And every time I end up elbow deep in a sauce covered calorie laden indulgence. Regret, regret, delicious, glorious regret.

Lasagna Fritta

Adapted from Tastebook
For the Lasagna:

  • ⅔ cup milk
  • 1 cup Parmesan cheese
  • 6 oz ricotta
  • ¼ tsp white pepper
  • 1 tbs butter
  • 7 lasagna noodles
  • marinara sauce
  • alfredo sauce

For the Breading:

  • ¼ cup milk
  • 1 egg
  • 2 cups Italian Bread

Boil and stir together butter, white pepper, milk, parmesan, and feta cheese.
Boil Lasagna noodles as directed.
When the noodles are finished, spread a thin layer of cheese & milk mix along noodle and fold into 2 inch pieces. Let set in the freezer for 1 hour, placing something heavy on top to keep it together.
When you take them out of the freezer, cut the pieces in half long-ways. Dip each piece in the milk/egg mixture, then the bread crumbs. Fry at 350° for 4 minutes
Spread alfredo on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top.

I added a handful of Italian seasoning to the ricotta mixture. I also browned some fresh ground sirloin and added it as a layer inside the roll ups as well to my marinara sauce. The original post calls for feta instead of ricotta but I don’t really think feta would give the flavor I was going for so I substituted the ricotta.

Hello gorgeous, come to me.

This was posted on Sunday Spotlight Recipes over at You Made That?

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  1. says

    Looks very good Kita, deep fryer would be dangerous at my house. I bet you are having fun with it can’t wait to see what else you come up with.

  2. says

    Deep-fried pickles. Oh please make deep-fried pickles! Trust me, nothing beats them, especially served with an aioli dip on the side. Oooh! And Mars Bars!

    Just whatever you do, do not deep-fry chocolate cake.

    I can’t wait to see what you bust out! Good luck!

  3. says

    I am SO jealous of your deep fryer. My thighs aren’t, but I am. In answer to your question about the beer, I don’t know. the carbonation works to tenderize the beef so you’d want to go with a soda of some kind if not beer. Coke? Ginger ale? They’d make for a sweeter gravy though. Would you be able to handle one of those very tasteless light beers? That would have the same result without the heavier taste.

  4. says

    Just the other day, I was thinking that I needed a fryer. Then, I thought, really, a fryer? Now, I realize I was right. I need this appliance! And, I want to try fried lasanga.

  5. says

    You fried lasagna – that’s brilliant!! I hid my deep fryer a while ago because that thing is so tempting…and so delicious! Everything that you make in it comes out ten times better! :)


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