Shelly's Recipe

* Lasagna Fritta - Olive Garden *

Category: Deep Fried

2 eggs room temperature
2 15 ounce containers of whole milk ricotta cheese. (No skim milk here).
1 Cup fresh Grated Parmesan cheese.
16 ounces fresh grated mozzarella cheese.
1 Cup Romano cheese grated.
1 Cup Asiago cheese grated.
2 Tablespoon Italian seasoning.
1 1/2 cups Italian breadcrumbs for dipping
1/4 Cup fresh Grated Parmesan cheese for dipping.
2 eggs for dipping.
Jar marinara sauce. (5 cheese if possible)
Alfredo Sauce

(This recipe makes 12 possibly 13 fritta's)


Easy Homemade Alfredo Sauce:
4 T butter
1 pint heavy whipping cream
1 teaspoon garlic powder
1/2 teaspoon nutmeg
2/3 cup freshly grated Romano Cheese
Salt and pepper to taste

Freshly grate all your cheeses, and place in separate bowls.

Note: You do not want the shredded packaged kind.

In a Large bowl, add your egg, ricotta, cheeses, and Italian seasoning. Mix this real well. It will be a thick cheese mixture. Set this bowl aside in the refrigerator till you are ready to use.

Making the noodles.
Boil your lasagne noodles according to package. Cook till al dente. (
Make sure you do not overcook your noodles here. I normally just barely undercook mine.)

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently placing them aside.

Assembling your noodles:

Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodle.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, than stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

Before serving, make the Alfredo sauce:

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make the frittas, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

Serving frittas:

When ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 minutes.

Create breading staion. Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

Heat up the deep fryer and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated. Do each Fritta and set verticle on the plate standing up.

When oil is heated and ready to fry, gently fry the fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the fritta's.