2 eggs at room temperature
2 (15 ounce) containers whole milk Ricotta cheese
1 cup fresh grated Parmesan cheese
16 ounces fresh grated mozzarella cheese
1 cup Romano cheese, grated
1 cup Asiago cheese, grated
2 Tablespoons Italian Seasoning
1 ½ cups Italian bread crumbs
¼ cup fresh grated Parmesan cheese
1 package lasagna noodles
2 eggs
1 jar (5 cheese) marinara sauce
Homemade Alfredo sauce
4 Tablespoons butter
1 pint heavy whipping cream
1 teaspoon garlic powder
½ teaspoon nutmeg
⅔ cup freshly grated Romano cheese
Salt and pepper to taste
Boil your lasagne noodles according to the package. Cook till al dente.
When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.
Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.
Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.
Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.
In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.
When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.
In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.
When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.
Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.
After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.
Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.
When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.
Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.
Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas
If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.
Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.
Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.
https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe
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