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Deep Fried Lasagna

By Paula Deen


Difficulty: Hard

Prep time: 30 minutes

Cook time: 130 minutes

Servings: 12


Deep Fried Lasagna

  • plain breadcrumbs
  • 2 eggs beaten
  • flour
  • peanut oil for frying
  • lady & sons lasagna

The Lady and Sons Lasagna Sauce

  • 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

The Lady and Sons Lasagna

  • 6 to 9 lasagna noodles, long strips
  • 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


Deep Fried Lasagna

Heat the oil to 350 °F. 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 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.

The Lady and Sons Lasagna

Preheat oven to 350 °F.

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.