Description
This Deep Fried Lasagna recipe offers a crispy and flavorful twist on classic Italian comfort food. Frozen lasagna is cut into portions, coated in a seasoned flour, egg, and breadcrumb mixture with parmesan cheese, then deep-fried to golden perfection. Perfect as a hearty appetizer or main course, these crunchy lasagna bites are served hot with extra parmesan and marinara sauce, combining the creamy layers inside with a satisfyingly crisp crust.
Ingredients
Scale
Lasagna
- 1 frozen lasagna
Coating
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup milk
- 3 large eggs
- 2 cups Italian herb breadcrumbs
- 1 cup freshly grated parmesan cheese (plus more for garnish)
Frying
- 6-8 cups vegetable oil or vegetable shortening (for frying)
Garnish
- Fresh parsley, finely chopped (for garnish)
- Marinara sauce (for serving, optional)
Instructions
- Thaw Lasagna: Remove the frozen lasagna from its packaging and allow it to thaw for about 30 minutes to 1 hour. It doesn’t need to thaw completely, just enough to be cut into pieces.
- Cut Lasagna: Using a sharp knife, cut the thawed lasagna into 6 large equal pieces or smaller portions depending on serving preferences. Smaller pieces cook faster and are great for appetizers.
- Heat Oil: Pour 6-8 cups of vegetable oil or shortening into a heavy stock pot or Dutch oven. Heat the oil to 350°F over about 15 minutes. Use a candy thermometer clipped to the pot to monitor and maintain temperature.
- Prepare Dredging Station: In three separate shallow bowls, place the following: one with flour, sea salt, and black pepper combined; one with whisked milk and eggs; and one with Italian herb breadcrumbs mixed with grated parmesan cheese.
- Coat Lasagna Pieces: Dip each lasagna piece first into the flour mixture, coating all sides; then into the milk and egg mixture; and finally into the breadcrumb and parmesan mixture, ensuring an even coating.
- Set Coated Pieces: Place the coated lasagna pieces onto a sheet pan while waiting to fry.
- Fry Lasagna: Carefully add one or two pieces to the hot oil and fry until golden brown on all sides. Use a slotted spoon to remove and place on paper towels or brown paper bags to drain excess oil.
- Finish Cooking if Needed: For larger pieces that may not be fully heated through after frying, preheat the oven to 350°F and bake the fried lasagna on a sheet pan for 15 minutes to ensure internal temperature reaches 165°F. Smaller bite-size pieces usually cook through during frying.
- Serve: Serve the deep fried lasagna hot, garnished with extra freshly grated parmesan cheese and chopped parsley. Marinara sauce is optional for dipping.
- Store and Reheat: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat by baking at 350°F on a sheet of aluminum foil for 15 minutes to maintain crispiness.
Notes
- Lasagna should be partially thawed so it can be cut but does not need to be fully thawed before frying.
- Smaller bite-sized pieces cook through fully in frying oil; larger portions may require finishing in the oven.
- Maintain oil temperature at 350°F for best frying results and crispiness.
- Using a candy thermometer is essential for even frying and preventing soggy coating.
- Reheating by baking keeps the breading crisp, unlike microwaving which makes it soggy.
