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The most amazing lasagna recipes!
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Deep Fried Cannelloni:
Ingredients:
8 Cannelloni. 300g Ricotta Cheese. 75g Thinly Sliced Ham. 10g Chives. 1 Eggplant. 1 Tbsp Cooking Oil. Oil for deep frying. 3 Eggs (Beaten). 150g Flour. 75g Bread Crumbs. Oil for deep frying
Instructions:
Chop your ham into 1cm squares and then slice your chives. Mix the ham and chives with the ricotta cheese and place in a piping bag with a 1cm nozzle and set aside. Top and tail your eggplant so that it is the same length as your cannelloni. Now cut your eggplant into 1cm slices and then into 1cm batons and then in half length ways, you will need 16 of these for this recipe. Add a little neutral cooking oil to a frying pan. Fry the aubergine in the pan over a high heat for 2-3 minutes moving all the time, season with a little salt at this stage. Cook the cannelloni in boiling salted water for around 3-4 minutes. Now cut your aubergine in half leaving you with 16 mini cannelloni tubes. Stand each tube on its end and add a stick of aubergine then pipe in the ricotta cheese mix, repeat with the remaining tubes. Dip each tube into first the flour, then the egg, then the bread crumbs. Heat your oil to 170°C or 340F and fry until crisp and golden* *Take care not to overfill your pan ensuring that pan is filled no more than a third full and batch fry your cannelloni.
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Fried lasagna:
Ingredients: 10 lasagna sheets, parboiled; 1 ½ cup beef ragout; 1 cup mozzarella cheese, shredded; oil for frying, béchamel sauce, parmesan, parsley for serving.
Instructions Top one parboiled lasagna sheet with shredded cheese. Add a generous spoonful of beef ragout on top and roll the pasta sheet. Repeat with leftovers. Heat vegetable oil and fry lasagna rolls (seam side down first) until golden and crispy on both sides – about 5 minutes. Serve sprinkled with chopped parsley and shredded parmesan cheese with a side of béchamel sauce.
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Fried paccheri pasta:
INGREDIENTS
paccheri pasta 300g ricotta 50g Parmesan cheese 50g fior di latte mozzarella salt pepper egg, beaten breadcrumbs vegetable oil DIRECTIONS 1. Cook the pasta in boiling water for 10 minutes. 2. Prepare the filling by combining the ricotta cheese with the Parmesan cheese, fior di latte, salt, and pepper. 3. Fill the paccheri pasta with the mixture, Dip it first in the egg wash and then in the breadcrumbs. 4. Deep fry.
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‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
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Ingredients:
8 Cannelloni. 300g Ricotta Cheese. 75g Thinly Sliced Ham. 10g Chives. 1 Eggplant. 1 Tbsp Cooking Oil. Oil for deep frying. 3 Eggs (Beaten). 150g Flour. 75g Bread Crumbs. Oil for deep frying
Instructions:
Chop your ham into 1cm squares and then slice your chives. Mix the ham and chives with the ricotta cheese and place in a piping bag with a 1cm nozzle and set aside. Top and tail your eggplant so that it is the same length as your cannelloni. Now cut your eggplant into 1cm slices and then into 1cm batons and then in half length ways, you will need 16 of these for this recipe. Add a little neutral cooking oil to a frying pan. Fry the aubergine in the pan over a high heat for 2-3 minutes moving all the time, season with a little salt at this stage. Cook the cannelloni in boiling salted water for around 3-4 minutes. Now cut your aubergine in half leaving you with 16 mini cannelloni tubes. Stand each tube on its end and add a stick of aubergine then pipe in the ricotta cheese mix, repeat with the remaining tubes. Dip each tube into first the flour, then the egg, then the bread crumbs. Heat your oil to 170°C or 340F and fry until crisp and golden* *Take care not to overfill your pan ensuring that pan is filled no more than a third full and batch fry your cannelloni.
-----------------------------
Fried lasagna:
Ingredients: 10 lasagna sheets, parboiled; 1 ½ cup beef ragout; 1 cup mozzarella cheese, shredded; oil for frying, béchamel sauce, parmesan, parsley for serving.
Instructions Top one parboiled lasagna sheet with shredded cheese. Add a generous spoonful of beef ragout on top and roll the pasta sheet. Repeat with leftovers. Heat vegetable oil and fry lasagna rolls (seam side down first) until golden and crispy on both sides – about 5 minutes. Serve sprinkled with chopped parsley and shredded parmesan cheese with a side of béchamel sauce.
-----------------------------
Fried paccheri pasta:
INGREDIENTS
paccheri pasta 300g ricotta 50g Parmesan cheese 50g fior di latte mozzarella salt pepper egg, beaten breadcrumbs vegetable oil DIRECTIONS 1. Cook the pasta in boiling water for 10 minutes. 2. Prepare the filling by combining the ricotta cheese with the Parmesan cheese, fior di latte, salt, and pepper. 3. Fill the paccheri pasta with the mixture, Dip it first in the egg wash and then in the breadcrumbs. 4. Deep fry.
About us:
‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Follow us:
For any content use please feel free to contact
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