Fried Lasagna Bites Food

LASAGNA BITES

Steps:

• Slice lasagna into 14-15 bite size pieces. You can also use package spinach lasagna. cook and then refrigerate for 20 minutes so it is easy to cut into pieces.
• Set oil to heat in a dutch pan or deep fryer. In three medium bowls/plates, add flour, eggs, an breadcrumbs seperatly. Season breadcrumbs with Italian seasoning, salt and pepper. Also season flour and eggs with generous 1/4 tsp each of salt and black peppers.
• Dredge each lasagna bite into flour, then egg wash. Shake off access and then roll in bread crumbs.
• Fry lasagna bites until these are golden brown and crispy from all sides; about 4 to 5 minutes.
• Drain on plate lined with paper towel. Repeat for all sliced lasagna. Garnish with fresh chopped basil and Parmesan cheese.
• For marinara dipping sauce, heat olive oil in a pan. Add minced garlic and perfume the oil for 30 seconds. (don't let garlic burn). Add marinara sauce, half of chopped basil and let it heat through. Remove in serving bowl. Serve family-style in a big platter with sauce. Or serve family movie-style in individual cups with a few tbsp of marinara sauce at bottom of each cup. Serve and enjoy the movie!

DEEP-FRIED LASAGNA PIECES

Steps:

• Heat a large skillet over medium heat. Add beef and Italian sausage; cook and stir until browned, about 8 minutes. Drain excess grease. Let cool slightly.
• Bring a large pot of lightly salted water to a boil. Cook manicotti shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain.
• Mix cooled beef and sausage, cottage cheese, 1 jar pizza sauce, and mozzarella cheese together in a large bowl. Stuff shells generously with mixture.
• Arrange stuffed shells on a baking sheet and freeze until firm, 15 to 20 minutes. Cut each shell into 2 or 3 lasagna pieces.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Beat eggs in another bowl. Pour bread crumbs onto a shallow plate.
• Dredge stuffed lasagna pieces in flour. Dip in beaten eggs. Roll in bread crumbs until coated.
• Fry 4 breaded lasagna pieces at a time in the hot oil until golden brown, 3 to 5 minutes. Repeat with remaining pieces.
• Pour remaining jar of pizza sauce into a bowl for dipping.

DEEP FRIED LASAGNA RECIPE BY TASTY

Steps:

• Set a wire rack inside a baking sheet.
• Cut the chilled lasagna into 12 equal pieces, then cut the pieces into 4 triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover with plastic wrap. Freeze for at least 4 hours, until solid.
• Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep fry thermometer over medium heat until it reaches 350°F (180°C).
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
• Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the bread crumbs.
• Working in batches, fry the lasagna triangles in the hot oil for approximately 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
• Serve the lasagna bites warm with marinara sauce alongside.
• Enjoy!

FRIED LASAGNA

Steps:

• Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.
• In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella.
• Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes.
• When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat.
• In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel-lined wire rack. Repeat with remaining lasagna squares.
• Serve with marinara.

DEEP-FRIED LASAGNA ROLLS

Steps:

• Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
• Add the onion and cook it until golden. Add the beef, garlic, and season with salt and pepper. Cook it for 6 minutes, and then pour the marinara sauce and add the shredded mozzarella.
• Cook it for another 2 minutes.
• Bring the water in a saucepan to a boil. Add a pinch of salt and cook the lasagna sheets according to the instructions on the package.
• Take them out of the water, drain them, and place them on your working surface.
• Slice 1 sheet in 2 thin strips. Place 1 tablespoon of beef mixture over one of the strips and evenly spread it. Roll starting from one end towards the opposite end. Continue until you've used all of the ingredients.
• Whisk the egg with milk and make some egg wash.
• Coat each roll with flour, egg wash, and breadcrumbs.
• Heat the vegetable oil in a deep skillet over high heat. Fry the rolls until golden, around 2 minutes.
• Serve them with your favorite dip!

AMAZING FRIED LASAGNA RECIPE

Steps:

• Heat oil in a cast iron skillet over medium heat
• Whisk eggs in a large bowl. In a separate bowl, add flour, bread crumbs, and seasoning.
• Cut leftover lasagna into strips (easier to manage if lasagna is cold). Dip in dry mix, then egg mixture, and back in dry mix (use a spoon or fork to help coat the lasagna pieces)
• Fry for 5 minutes per side to achieve nice golden brown crust.
• Serve with homemade marinara and/or ranch dressing.

LASAGNA FRITTA

Steps:

• Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
• Place noodles flat onto prepared pan.
• In a large bowl, combine ricotta cheese, mozzarella cheese egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
• Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
• Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
• Heat around 1 1/2 inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
• Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
• Garnish with fresh parsley, and serve with marinara sauce for dipping.

FRIED LASAGNA BITES

Steps:

• Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
• Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
• Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
• Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
• Preheat oil to 350 degrees F.
• Place the flour, eggs and bread crumbs into separate bowls.
• Dredge the shells in the flour, then eggs, and then bread crumbs.
• Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

FRIED MOZZARELLA BITES

Steps:

• Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
• For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
• To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.
• Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

FRIED LASAGNA BITES

Steps:

• 1. Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
• 2. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
• 3. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
• 4. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
• 5. Preheat oil to 350 degrees F
• 6. Place the flour, eggs and bread crumbs into separate bowls.
• 7. Dredge the shells in the flour, then eggs, and then bread crumbs
• 8. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce