Description
Olive Garden Lasagna Fritta is a crispy, golden-fried appetizer featuring pockets of tender lasagna noodles stuffed with a creamy cheese mixture, coated in seasoned breadcrumbs, and served with Alfredo and marinara sauces. Perfect as a party dish or starter to impress guests with a delightful Italian-American twist.
Ingredients
Scale
Cheese Filling
- 12 cooked lasagna noodles
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 egg
Breading Station
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups Italian-style breadcrumbs
Frying & Serving
- Vegetable oil for frying (about 2 inches deep in skillet)
- 1 cup Alfredo sauce
- 1 cup marinara sauce
- Chopped parsley for garnish
Instructions
- Prepare Cheese Mixture. In a bowl, combine ricotta, shredded mozzarella, grated Parmesan, Italian seasoning, and 1 egg until thoroughly mixed to create a smooth, flavorful cheese filling.
- Assemble Lasagna Pockets. Lay out the cooked lasagna noodles flat, then spread 2 to 3 tablespoons of the cheese mixture evenly on each noodle. Fold each noodle into thirds, forming flat rectangular pockets filled with the cheese mixture.
- Freeze Pockets. Place the assembled lasagna pockets on a tray and freeze for about 30 minutes. This step firms them up to make breading and frying easier and to maintain shape.
- Set Up Breading Station. Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian-style breadcrumbs for coating the lasagna pockets.
- Bread the Lasagna Pockets. Dredge each frozen lasagna pocket first in flour, then dip into the beaten eggs, and finally coat well with breadcrumbs, ensuring an even layer on all sides.
- Heat Oil and Fry. Heat vegetable oil in a deep skillet to 350°F (175°C), about 2 inches deep. Fry lasagna pieces in batches for 2 to 3 minutes per side or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil. Remove fried pockets using a slotted spoon and place them on paper towels to drain any excess oil for a crispy finish.
- Warm Sauces. Gently warm both Alfredo and marinara sauces separately until heated through, ready for serving.
- Plate and Serve. Spread a layer of Alfredo sauce on each serving plate, top with the lasagna fritta pieces, drizzle with marinara sauce, and garnish with chopped parsley to add freshness and color.
Notes
- You can use store-bought Alfredo and marinara sauces for convenience or prepare them fresh for enhanced flavor.
- This dish works great as an appetizer or party finger food.
- Make sure the lasagna pockets are well frozen before breading to ensure they hold together during frying.
- Maintain the oil temperature to avoid greasy or undercooked fritta.
