L.A. Lasagna Recipe
Lasagna that you can eat with your hands!
Ingredients
- Pasta sheet
- Basil pesto
- Lasagna cheese stuffing
- Bolognese stuffing
- Tempura batter
- Panko bread crumbs
- Roasted garlic basil oil
- Marinara sauce
- Roasted garlic cream sauce
Instructions
- Brush pasta sheet with 1 oz. roasted garlic basil oil
- Spread 4 oz. bolognese stuffing and 4 oz. ricotta cheese mixture evenly halfway up the pasta sheet
- When pasta sheet is rolled halfway, brush top of the pasta skin with liquid egg and continue rolling until finished.
- Cover and place in refrigeration for 30 minutes.
- Preheat fryer to 325 degrees
- Dip lasagna into tempura batter and roll in bread crumbs.
- Dip each end in tempura batter and dip ends into bread crumbs.
- Cook 3 ½ minutes to an internal temp of 160 degrees. Do not overcook.
- Remove from fryer and cut lasagna in half evenly.
- Cut each half again into a 45 degree angle.
- Ladle hot basil marinara sauce into the center of the pasta bowl and place the pasta tubes in the middle of the bowl.
- Ladle the roasted garlic cream sauce on top of the pasta tubes.
- Garnish with a basil top.