Ingredients
10 - 12 lasagna sheets (Standard wavy noodles work best for holding sauce).
1 Meat Sauce: cup thick Bolognese or meat sauce.
½ Cheat: Brown lb ground beef and mix it with 1/2 cup of your favorite thick jarred marinara. It needs to be thick, not watery.
1 cup Ricotta cheese mixed with 1 egg yolk, salt, pepper, and fresh parsley.
1 ½ cups shredded (Low moisture is best).
1 Flour: cup (Seasoned with salt/garlic powder).
3 large eggs (Beaten).
2 cups Italian Seasoned Panko or breadcrumbs
Vegetable or canola oil for deep frying.
Directions
Step 1
Boil the lasagna noodles in salted water until al dente (firm to the bite). Do not overcook them, or they will tear.
Step 2
Drain and lay them flat on a baking sheet lined with parchment paper or foil. Pat them dry with a paper towel.
Step 3
take one noodle. Spread a layer of the Ricotta mixture down the length of the noodle.
Step 4
Spoon a layer of the thick Meat Sauce over the ricotta.
Step 5
Sprinkle generously with Mozzarella.
Step 6
Roll tight. Start from one end and roll firmly. It should look like a cinnamon roll. its ok if some spills out.
Step 7
Place the roll seam-side down on the baking sheet. Repeat for all noodles.
Step 8
Place the entire baking sheet of rolls into the freezer for 45–60 minutes.
Step 9
Set up breading station with one bowl for seasoned flour, beaten eggs and seasoned panko or bread crumbs
Step 10
Take rolls out of freezer and dust in flour, egg, breadcrumbs then back in egg and breadcrumbs for an extra crispy exterior. Make sure you get the top and bottom of the lasagna roll too to lock everything in
Step 11
freeze again for 30 minutes.
Step 12
Heat about 3 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
Step 13
Carefully lower the rolls into the oil using a slotted spoon. Don't crowd the pan (do 2-3 at a time).
Step 14
Fry for 4–5 minutes until deep golden brown. The heat needs time to penetrate the cold center and melt the cheese.
Step 15
Let them cool slightly and serve with warm marinara sauce, parm and basil or parsley
