deep fried lasagna

deep fried lasagna

raw material

6 servings

• 1 classic lasagna, refrigerated overnight
• 6 cups vegetable oil (1.5 liters), for frying
• 2 cups all-purpose flour (250 grams)
• 4 large eggs, beaten
• 2 cups Italian breadcrumbs (230 g)
• 1 cup marinara sauce (260 g), warmed and served

Prepare

1. Place a wire rack inside the baking pan.
2. Cut the refrigerated lasagna into 12 equal pieces and then 4 triangles for a total of 48 pieces. Place the triangles on a wire rack and cover with plastic wrap. Freeze for at least 4 hours, until set.
3. Heat vegetable oil in a large heavy-bottomed pot fitted with a frying thermometer over medium heat until it reaches 350°F (180°C).
4. Add flour, eggs and breadcrumbs to 3 separate shallow bowls.
5. Remove the lasagna triangles from the refrigerator and pour in the flour, then the eggs, then the breadcrumbs.
6. Working in batches, fry the lasagna triangles in the hot oil for about 1 minute, until golden brown. Transfer to a baking sheet lined with paper towels to drain and cool for about 10 minutes.
7. Warm the lasagna with the marinara sauce.
8. enjoy!