Fried lasagna, or how to make baked lasagna even more caloric by breading and frying them! Yes, you heard right… after making the baked lasagna and enjoying them hot and steaming, I decided to cut the leftover lasagna (well chilled from the fridge) into squares, bread them in egg and breadcrumbs, and then fry them.
If you think I’m crazy, well you’re not entirely wrong, and my acquaintances would agree with you, but you have to believe me that the fried lasagna squares are truly explosive! Exceptional as an appetizer, perfect also as a main course!
When I first made fried lasagna, I had my friends over for dinner, I explained to them what I had prepared, and they really couldn’t believe my words, but after tasting them… well! They wanted seconds and literally went crazy for the baked fried lasagna! After all my story, you cannot not try to make fried lasagna, because I am sure that with these, you will truly amaze and win over everyone!
Try making fried lasagna and then tell me what you think!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 7 oz egg lasagna
- 7 oz ragù
- 1 1/4 cups béchamel
- 4 1/2 oz mozzarella
- to taste Parmigiano Reggiano DOP
- 3 eggs
- 7 oz breadcrumbs
- 4 1/4 cups peanut oil
Steps
Prepare the lasagna according to your habits. Mix the béchamel together with the ragù in a bowl, and slice the mozzarella as thinly as possible.
Then, in a baking dish, assemble the lasagna by layering sheets of egg pasta alternated with ragù and béchamel.
In the middle layer, place sliced mozzarella, then continue layering until you finish the ingredients.
Bake the lasagna in a preheated static oven at 356°F and cook for about 30 minutes.
Once ready, let the lasagna cool completely and once well chilled, place it in the refrigerator to set.You can proceed after an hour, even better if the next day, so that the lasagna is well chilled and firm.
Cut the lasagna into large cubes or rectangles.
Crack the eggs into a plate and beat them, and pour the breadcrumbs into another.
Dip the lasagna first in the egg and then in the breadcrumbs, then repeat for a double coating.
Heat the peanut oil in a high-sided pan, and once it’s hot, dip the breaded lasagna into the boiling oil.
Fry for two minutes, turning the lasagna with a fork. Once golden brown on all sides, remove them using a skimmer.
Place the cooked lasagna on a sheet of absorbent paper and serve hot.
STORAGE
Store the fried lasagna in the fridge, sealed in an airtight food container, for up to 3 days.
