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.
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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