Remove lasagna from packaging and set out to thaw for 30 minutes-1 hour before preparing.

The lasagna does not need to thaw completely (see notes) but it does need to thaw a bit so that a

knife can cut through it. Cut lasagna into 6 or more equal pieces and set aside. Smaller pieces will cook more quickly and are great for appetizers. We cut dinner size portions - each frozen lasagna will make about 6 large portions.

Begin heating the cooking oil in a heavy stock pot or Dutch oven. Heat the oil to 350°F (this takes about 15 minutes.) Clip a candy thermometer onto the side of the pan so that you can maintain an even cooking temperature.

While the oil is heating, prepare a dredging station. Combine the flour, salt, and pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Combine breadcrumbs and the grated cheese in a third bowl.

Working with one piece of lasagna at a time, dip the lasagna square into the flour mixture, coating on each side. Move the piece into the milk/egg mixture and dip on each side, ensuring that all sides are wet. Finally, place the lasagna into the breadcrumbs, again coating on each side.

Set the battered lasagna pieces on a sheet pan.

When the oil is heated, add the lasagna, one or two at a time and fry until deep golden brown on all

sides. Remove from the oil with a slotted spoon and set them on paper towels or brown paper bags

to soak up the excess oil.

IMPORTANT: When cooking larger pieces of lasagna, they will not heat all the way through in the

short time they are in the fry oil. If the internal temperature of the lasagna does not reach 165°F in the oil, simply place the fried pieces on a sheet pan and bake at 350°F for 15 minutes. The breading will stay crisp and delicious and this will finish cooking the lasagna all the way through. Smaller pieces of lasagna (bite-size or up to 2” squares) will cook through during the time in the frying oil.

Serve lasagna hot with freshly grated parmesan cheese, marinara dipping sauce, and/or a sprinkle of parsley.

Storage: Store in an airtight container in the refrigerator for 3-4 days. Reheat by baking on a sheet of aluminum foil at 350°F for 15 minutes.