Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Lasagna Fritta
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 854
- Total Fat
- 64 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 113 mg
- Sodium
- 1016 mg
We think you'll like our version of Olive Garden’s fan-favorite appetizer--lasagna fritta—even better than the original. We turn lasagna noodles into gooey, savory delights with just a few ingredients, including a little shredded mozzarella and Parmesan in the ricotta filling to give them delicious, oozy centers. A quick sauce made with ground beef and jarred marinara keeps it simple, but you can always substitute your favorite store-bought meat sauce. And while frying is a little work, these over-the-top treats are worth the effort.
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 854
- Total Fat
- 64 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 113 mg
- Sodium
- 1016 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Bring a large pot of water to a boil and season generously with salt. Cook the lasagna noodles according to the package directions. Drain and set aside.
- Preheat the oven to 200 degrees F. Line a baking sheet with a metal rack.
- Fill a Dutch oven or heavy-bottomed pot halfway with vegetable oil (about 2 inches deep). Heat to 350 degrees F over medium heat.
- Meanwhile, heat a medium saucepan over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until evenly browned, about 5 minutes. Add the marinara and mix to combine. Bring the sauce to a simmer, reduce the heat to low and cook until the sauce is warmed through, about 5 minutes. Cover and set aside.
- Mix the ricotta, mozzarella, Parmesan and 1/4 teaspoon salt in a medium bowl until completely combined.
- Cut the lasagna noodles in half lengthwise. Spread 2 tablespoons of the ricotta mixture on 1 noodle half with a butter knife. Top with the other noodle half (with the fluted edges lined up), then spread with 2 more tablespoons of the ricotta mixture. Fold the noodle stack over on itself, using the ricotta mixture as glue. Repeat with the remaining noodles and ricotta mixture.
- Make a dredging station with 3 medium bowls. Mix the flour, garlic powder and 1/2 teaspoon salt in the first bowl. Whisk the milk and eggs in the second bowl. Add the breadcrumbs to the third bowl. Dredge the noodle stacks first in the flour mixture, then in the egg mixture and finally in the breadcrumbs. Transfer to a plate or baking sheet.
- Add the noodle stacks a few at a time to the hot oil and fry, flipping occasionally, until deep golden brown, 2 to 3 minutes. Transfer to the rack-lined baking sheet, sprinkle with a pinch of salt and place in the oven to keep warm while the others are frying. Reheat the meat sauce if needed for serving.
- If using the alfredo sauce, spread it over the bottom of a large serving platter and stand the fritta on their sides in the sauce (or stand them on their sides on the empty platter). Top the fritta with a cup of the meat sauce and a sprinkle of Parmesan. Serve warm with the remaining meat sauce on the side for dipping.
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