Last night I was in the mood for some major comfort food. It didn’t take me but 5 seconds to decide on Italian, since they make pretty much the most kick-ass comfort food ever. As I made that decision, I had a flash back of my first time going to Olive Garden. They have an appetizer on their menu called “lasagna fritta”. It’s breaded and deep-fried lasagna rolls served with alfredo sauce. Sweet baby Jesus, yes please! I managed to find a mock recipe for it here. I did, of course, make some changes to it to suit my own personal tastes and to cut out some of the complications of the recipe. For a side dish, I was really in the mood for something with artichokes. I am a huge fan of artichokes. They are soooooo good, and there are so many ways you can prepare them. After a few minutes of Googling, I found a recipe on Food Network for artichoke gratinata. It came out really delicious, but there is one adjustment I will make to this recipe next time, it will reflect on the recipe in this post.
For the lasagna fritta
- Four eggs
- One cup fresh grated parmesan cheese
- One cup fresh grated mozzarella cheese
- One cup crumbled feta cheese
- One cup whole-milk ricotta cheese
- Half cup heavy whipping cream
- Two tablespoons Italian seasoning
- One cup panko breadcrumbs
- One cup Italian bread crumbs
- Lasagna noodles
Home made alfredo sauce(TRUST ME, do not buy jarred alfredo. Once you make this, you’ll never buy the jarred crap every again)
- One pint heavy whipping cream
- Four tablespoons butter
- 3/4 cup parmesan-romano cheese blend
- One teaspoon fresh garlic, pressed
Bring a large pot of water to a boil, and cook the lasagna noodles until they are al dente. You want them a little under done, otherwise it will be a nightmare when you reach the step of assembling the lasagna rolls.
While the noodles are boiling, get a large bowl and mix two eggs, cheeses, heavy whipping cream, and Italian seasoning. Set aside.
When your noodles are finished, strain and rise with cold water. Lay noodles on a cutting board, and cut in half. Spread cheese mixture on each noodle and roll up. Put all your lasagna rolls in the freezer for about a half hour.
Put a sauce pan over medium heat. Melt butter, and add heavy whipping cream. Stir occasionally until nice and hot, and add cheese and garlic. Simmer for 20 minutes, stirring occasionally.
Take lasagna rolls out of the freezer, and cut them in half to make slightly smaller rolls.
Heat a deep fryer to 350 degrees. If you don’t have a deep fryer, add enough oil to a skillet so the lasagna rolls will be completely covered while frying.
Beat the remainder eggs in a bowl and set aside. In another bowl, add panko bread crumbs and Italian bread crumbs. Dip lasagna rolls in egg, and roll in bread crumb mixture until covered.
Fry for four minutes.
To serve, put lasagna rolls on a plate and drizzle alfredo sauce over top.
- Two cans artichoke hearts(you can use frozen artichokes, but I prefer canned because I love the flavor)
- Three tablespoons olive oil
- One garlic clove, minced
- Two tablespoons parsley leaves
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1/4 cup Marsala or sweet red wine
- Two tablespoons butter
- 1/2 cup panko bread crumbs
- 1/3 cup grated parmesan
Pre heat oven to 450 degrees
In a skillet over medium-high heat, heat olive oil. Add garlic, cook for one minute. Add artichoke hearts, parsley, and salt. Cook for a few minutes until they start to brown. Add wine and chicken broth, and simmer for three minutes. Put in a baking dish.
In the same skillet, melt butter. Add panko bread crumbs and parmesan, and mix. Put over top the artichokes and bake until golden brown, about ten minutes.