This Deep Fried Lasagna is coated to perfection, giving the perfect outside crunch, with a gooey, cheesy center that we all love!
A FUN TWIST ON LASAGNA
Lasagna is one of those meals that we absolutely love to eat. Cheese, noodles and sauce, what could be better? So today, in a fun cooking adventure, I want to welcome you to the world of Deep Fried Lasagna. Yes, it is a thing and it is glorious! I'm making it a bit simpler by using a frozen store-bought lasagna. With a crispy coating of seasoned bread crumbs and cheese, this recipe is to die for. The center is your traditional lasagna texture which pairs perfectly well with its outer coating. If you really want to kick pasta night up a notch, then you need to try this Deep Fried Lasagna recipe!
FREQUENTLY ASKED QUESTIONS:
Personally, I enjoy Costco frozen lasagna. Stouffer's is a classic favorite which is easier to find for most people.
I used a 48 ounce (3 pound) Beef & Sausage frozen lasagna from Costco for this to achieve the thick slices. So make sure that your lasagna is roughly around the same size if possible.
For this recipe you will want your oil to be at least 6" deep so you are able to make sure that each lasagna piece is covered.
Cutting a frozen lasagna can be challenging, which is why we recommend allowing it to thaw partially before slicing. Breading the lasagna becomes more challenging as it thaws. You can set out the lasagna for 30 minutes to 1 hour, then cut into pieces, bread them while still frozen, and then deep fry them later. The quickest overall method is to bread and fry them while still frozen and then pop them into the oven for 15 minutes for a final cook through.
When cooking larger pieces of lasagna, they will not heat all the way through in the short time they are in the fry oil. You want the internal temperature to reach 165 degrees F which you can check with an instant read kitchen thermometer. Finishing them off in the oven will help finish earning the inside without losing the crispness and without the risk of burning the lasagna in the oil.
Store in an airtight container in the refrigerator where it will keep for up to 3-4 days. Reheat by baking on a sheet with foil at 350°F for 15 minutes.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- frozen lasagna
- all-purpose flour
- sea salt
- pepper
- milk
- eggs
- italian herb breadcrumbs
- parmesan cheese
- vegetable oil or vegetable shortening
- parsley, for garnish
HOW TO MAKE DEEP FRIED LASAGNA:
Remove lasagna from packaging and set out to thaw for 30 minutes-1 hour before preparing. The lasagna does not need to thaw completely but it does need to thaw a bit so that a knife can cut through it. Cut lasagna into 6 or more equal pieces and set aside. Smaller pieces will cook more quickly and are great for appetizers. We cut dinner size portions - each frozen lasagna will make about 6 large portions.
Begin heating the cooking oil in a heavy stock pot or Dutch oven. Heat the oil to 350°F (this takes about 15 minutes.) Clip a candy thermometer onto the side of the pan so that you can maintain an even cooking temperature. While the oil is heating, prepare a dredging station. Combine the flour, salt, and pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Combine breadcrumbs and the grated cheese in a third bowl.
Working with one piece of lasagna at a time, dip the lasagna square into the flour mixture, coating on each side. Move the piece into the milk/egg mixture and dip on each side, ensuring that all sides are wet. Finally, place the lasagna into the breadcrumbs, again coating on each side.
Set the battered lasagna pieces on a sheet pan.
When the oil is heated, add the lasagna, one or two at a time and fry until deep golden brown on all sides.
Remove from the oil with a slotted spoon and set them on paper towels or brown paper bags to soak up the excess oil.
IMPORTANT: When cooking larger pieces of lasagna, they will not heat all the way through in the short time they are in the fry oil. If the internal temperature of the lasagna does not reach 165°F in the oil, simply place the fried pieces on a sheet pan and bake at 350°F for 15 minutes. The breading will stay crisp and delicious and this will finish cooking the lasagna all the way through. Smaller pieces of lasagna (bite-size or up to 2” squares) will cook through during the time in the frying oil.
Serve lasagna hot with freshly grated parmesan cheese, marinara dipping sauce, and/or a sprinkle of parsley.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Deep Fried Lasagna (+Video)
Ingredients
- 1 frozen lasagna
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup milk
- 3 large eggs
- 2 cups Italian herb breadcrumbs
- 1 cup freshly grated parmesan cheese plus more for garnish
- 6-8 cups vegetable oil or vegetable shortening for frying
- Fresh parsley finely chopped (for garnish)
Instructions
- Remove lasagna from packaging and set out to thaw for 30 minutes-1 hour before preparing. The lasagna does not need to thaw completely but it does need to thaw a bit so that a knife can cut through it.
- Cut lasagna into 6 or more equal pieces and set aside. Smaller pieces will cook more quickly and are great for appetizers. We cut dinner size portions - each frozen lasagna will make about 6 large portions.
- Begin heating the cooking oil in a heavy stock pot or Dutch oven. Heat the oil to 350°F. Clip a candy thermometer onto the side of the pan so that you can maintain an even cooking temperature.
- While the oil is heating, prepare a dredging station. Combine the flour, salt, and pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Combine breadcrumbs and the grated cheese in a third bowl.
- Working with one piece of lasagna at a time, dip the lasagna square into the flour mixture, coating on each side. Move the piece into the milk/egg mixture and dip on each side, ensuring that all sides are wet. Finally, place the lasagna into the breadcrumbs, again coating on each side.
- Set the battered lasagna pieces on a sheet pan.
- When the oil is heated, add the lasagna, one or two at a time and fry until deep golden brown on all sides.
- Remove from the oil with a slotted spoon and set them on paper towels or brown paper bags to soak up the excess oil.
- Serve lasagna hot with freshly grated parmesan cheese, marinara dipping sauce, and/or a sprinkle of parsley.
Video
Notes
- IMPORTANT: When cooking larger pieces of lasagna, they will not heat all the way through in the short time they are in the fry oil. If the internal temperature of the lasagna does not reach 165°F in the oil, simply place the fried pieces on a sheet pan and bake at 350°F for 15 minutes. The breading will stay crisp and delicious and this will finish cooking the lasagna all the way through. Smaller pieces of lasagna (bite-size or up to 2” squares) will cook through during the time in the frying oil.
- Make sure you use a candy thermometer to constantly be able to read the oil temperature.
- I used a 48 ounce lasagna, try to make sure that yours is roughly the same size.
- You can use plain breadcrumbs and season with italian seasoning if you wish.
- Freshly grated parmesan cheese works best for this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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