Author: Kelly Donlea
While I am not a huge fan of making deep fried food for my family, I could not deny that this is one that I can’t wait to make again. It was absolutely delicious! And did the great trick of using up the 8 leftover lasagna noodles I always seem to have after making lasagna in a 9×13″pan. I think it is just as good without the Alfredo sauce, though the Alfredo sauce is true to the Olive Garden copycat, and does make for a richer taste.
- 8 lasagna noodles, cooked al dente
- 1 cup ricotta cheese
- 3 eggs
- 1 teaspoon minced parsley
- 1 tablespoon water
- 3/4 cup breadcrumbs
- 3/4 cup grated Parmesan cheese
- 3/4 cup olive oil
- 1 cup marinara sauce
Heat 1/4 cup oil in heavy-bottomed pan. Cut each lasagna noodle in half. Combine ricotta cheese, one egg and parsley. Spread one tablespoon of ricotta mixture down the center of each noodle. Roll into thirds. Whisk two remaining eggs and water in a bowl. In a separate bowl, combine bread crumbs and Parmesan cheese. Dredge stuffed noodles in egg and then breadcrumb mixture. Place in oil on stove. Cook 1-2 minutes each side until browned, adding more oil as needed.
Place each fried lasagna piece on a bed of Alfredo sauce, if desired, and top with Marinara sauce and additional cheese and herbs if desired.
Alfredo Sauce (Optional)
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1/2 teaspoon black pepper
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Heat butter in heavy-bottomed pan over medium heat on stove. Add remainaing ingredients and stir until smooth.