Monday Munchies: Deep-Fried Lasagna

Lasagna is usually eaten with a fork, but if you deep fry it, you can enjoy it with your hands instead. 

The recipe we found for you guys today is Deep-Fried Lasagna, a meal that will make you rethink buying new utensils.



  • 1 classic lasagna, chilled overnight
  • 6 cups vegetable oil (1.5 L), for frying
  • 2 cups all-purpose flour (250 g)
  • 4 large eggs, beaten
  • 2 cups Italian breadcrumbs (230 g)
  • 1 cup marinara sauce (260 g), warmed, for serving


  1. Set a wire rack inside a baking sheet.
  1. Cut the chilled lasagna into 12 equal pieces, then cut the pieces into four triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover it with plastic wrap. Freeze for at least four hours, until solid.
  1. Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep-fry thermometer over medium heat until it reaches 350°F (180°C). 
  1. Add the flour, eggs, and breadcrumbs to three separate shallow bowls.
  1. Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the breadcrumbs. 
  1. Working in batches, fry the lasagna triangles in the hot oil for approximately one minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes. 
  1. Serve the lasagna bites warm with marinara sauce alongside.
  1. Enjoy!

Our recipes can’t guarantee you’ll become a licensed cook anytime soon, but we can surely help you become an impasta.

Recipe courtesy of Tasty

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