Welcome! Subscribe now to view all shows. Login / Learn More
 

Deep Fried Lasagna Recipe by Paula Deen

Hard Level
140 MIN 20 Prep + 120 Cook
Servings
$ /Serving
Print
Hard Level
140 MIN 20 Prep + 120 Cook
15 Servings
$ /Serving

Deep Fried Lasagna Recipe by Paula Deen

Hard Level
140 MIN 20 Prep + 120 Cook
15 Servings
$ /Serving

Ingredients

  • plain breadcrumbs
  • 2 eggs, beaten
  • flour
  • peanut oil, for frying
  • 2 cups canned diced tomatoes
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup onions, diced
  • 1/2 cup green bell peppers, diced
  • 2 cloves garlic, diced
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons Paula Deen's House Seasoning
  • 1 1/2 teaspoons Paula Deen Seasoned Salt
  • 1 1/2 teaspoons sugar
  • 2 bay leaves
  • 1 1/2 lbs ground beef
  • 6 to 9 long strips lasagna noodles
  • 12 oz cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
  • 1 cup Gruyere cheese, grated
  • 1 cup Swiss cheese, grated
  • 2 cups cheddar cheese, grated
  • 1 (8 oz) package cream cheese
  • 1 cup mozzarella cheese, grated

Preparation

Heat the oil to 350°. Dredge each square in flour then egg and then breadcrumbs to coat. Fry for about 1 minute until golden brown.

 

The Lady and Sons Lasagna

 

For the sauce:

 

Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*

 

Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.

 

*Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.

 

Preheat oven to 350°.

For the lasagna:

 

Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

 

This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

 

*Note: If lasagna has been refrigerated, bake for 40 minutes total.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product