Ingredients:
- 10–12 lasagna sheets (standard wavy noodles work best for holding sauce)
- 1 cup thick Bolognese or meat sauce
- Quick option: Brown 1 lb ground beef and mix with ½ cup thick jarred marinara sauce. The sauce must be thick, not watery.
- 1 cup ricotta cheese, mixed with:
- 1 egg yolk
- Salt and pepper to taste
- Fresh parsley, chopped
- 1½ cups shredded mozzarella (low-moisture recommended)
- 1 cup flour (seasoned with salt and garlic powder)
- 3 large eggs, beaten
- 2 cups Italian-seasoned panko or breadcrumbs
- Vegetable or canola oil, for deep frying
Directions:
- Boil the lasagna noodles in salted water until al dente (firm to the bite). Do not overcook, or they may tear.
- Drain and lay them flat on a baking sheet lined with parchment paper or foil. Pat dry with a paper towel.
- Take one noodle and spread a layer of the ricotta mixture along its length.
- Spoon a layer of thick meat sauce over the ricotta.
- Sprinkle generously with mozzarella.
- Roll tightly from one end to the other, like a cinnamon roll. It’s fine if a little filling spills out.
- Place the roll seam-side down on the baking sheet. Repeat with remaining noodles.
- Freeze the rolls for 45–60 minutes.
- Prepare a breading station with three bowls: seasoned flour, beaten eggs, and seasoned panko or breadcrumbs.
- Remove rolls from the freezer. Coat each roll in flour, dip in egg, then coat in breadcrumbs. For an extra crispy exterior, dip again in egg and breadcrumbs. Ensure the top and bottom are fully coated to seal the filling inside.
- Freeze again for 30 minutes.
- Heat about 3 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully lower the rolls into the hot oil using a slotted spoon. Do not overcrowd the pan (fry 2–3 at a time).
- Fry for 4–5 minutes until deep golden brown. The heat needs time to warm the center and melt the cheese.
- Allow to cool slightly and serve with warm marinara sauce. Garnish with grated Parmesan and fresh basil or parsley.