Looking for a new way to serve up lasagna? These Lasagna bombs have all that you love about lasagna wrapped up in a crispy-fried pasta-y shell. It's lasagna taken to a whole new level!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 Lasagna Bombs
- 16 Lasagna noodles cooked per package instructions
- 2 cups ricotta cheese
- 3 eggs divided
- 2 cups mozzarella cheese shredded
- 1 pound Italian Sausage browned and crumbled.
- 1 1/2 cups panko bread crumbs
- 3/4 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- Olive oil for frying
- 20 ounce jar favorite pasta sauce
- 1/2 cup 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.
Serving: 1serving | Calories: 704kcal | Carbohydrates: 56g | Protein: 35g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 162mg | Sodium: 1440mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 6.1mg | Calcium: 404mg | Iron: 3.4mg