Lasagna Bombs

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!

Course Main Course

Cuisine Italian

Keyword crispy crust, italian sausage, lasagna variation

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings Lasagna Bombs

Calories 704kcal

Author Heather Cheney

Ingredients

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 ½ cups panko bread crumbs
¾ teaspoon salt divided
¼ teaspoon black pepper divided
Olive oil for frying
20 ounce jar favorite pasta sauce
½ cup parmesan cheese finely grated

Instructions

Preheat oven to 400 degrees.
Combine ricotta cheese with 1 egg, ½ teaspoon salt, and ⅛ teaspoon 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, ¼ teaspoon salt and ⅛ teaspoon 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 ⅛" 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.

Nutrition