Lasagna Bombs

Preparation 10 mins Cook Time 25 mins Total Time 0:35 Yields 8 Lasagna Bombs     adjust servings



  • 16 Lasagna noodles, cooked per package instructions
  • 2 cups ricotta cheese
  • 3 eggs, divided
  • 2 cups mozzarella cheese, shredded
  • 1/2-1 pound Italian Sausage, browned and crumbled.
  • 1 1/2 cups panko bread crumbs
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • Olive oil for frying
  • 1 jar favorite pasta sauce
  • 1/2 C parmesan cheese, finely grated


Preheat oven to 400 degrees. 

Combine ricotta cheese with 1 egg, 1/2 tsp salt, and 1/8 tsp black pepper. Mix well and set aside. 

Working with one lasagna noodle at a time, layer a spoonful of ricotta cheese followed by Italian sausage and mozzarella cheese. Roll noodle into a pinwheel and place on another noodle, wrapping it around the sides of the pinwheel making sure the pinwheel side is covered. Use a toothpick or skewer to secure. Repeat with remaining noodles and ingredients.

Whisk together eggs in a bowl. In a separate bowl combine panko crumbs with parmesan cheese, 1/4 tsp salt and 1/8 tsp pepper.

Dip each "bomb" into the egg mixture and then into the panko bread crumbs, making sure all sides are covered.

Heat olive oil until it shimmers in a heavy bottomed pan over medium-high heat-- use enough oil that it comes about 1/8" off the bottom of the pan. 

Working in batches, cook the bombs in the oil, flipping as needed until all sides are golden brown and transfer to a baking sheet. Bake the fried bombs for 15 minutes, remove and serve hot with a sprinkling of parmesan cheese and warmed pasta sauce to dip. 


Recipe Notes


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