Name: Lasagna Fritters
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 12
Ingredients: 2 cups flour; 3 eggs; 1 white onion; Salt to taste; 1 tsp oregano; 1 tsp basil; 2 tbsp tomato paste; 3 cloves garlic; 1 can san marzano tomatoes; 1 tsp sugar; Fresh basil; 2 cups ricotta cheese (~475 g); 1/4 cup fresh basil; Salt & Pepper to taste; 2 cups mozzarella cheese; 1/2 cup fresh parmesan; 1 tsp dried oregano; 1 cup flour; 4 eggs; 2 cups breadcrumbs; 1/4 cup freshly grated parmesan; 1 tsp dried oregano; Salt & Pepper to taste; Oil for frying

Instructions

To prepare pasta dough:

Add the flour to a work surface and create a well in the center. Add eggs and use a fork to slowly combine the eggs with the flour.
When the egg mixture thickens, use a bench scraper to fully combine the flour with the eggs. When it becomes a shaggy dough, knead for 5-7 minutes or until it becomes a smooth and bouncy dough.
Cover the dough with plastic wrap and rest in the fridge for at least 30 minutes or up to 4 hours.
When you're ready to form the noodles, split the dough into four equal parts and cover generously with flour. Using your pasta attachment on your stand mixer (see notes if you don't have one) and put the dough through from sizes 1 to size 7.
Using a ravioli cutter, cut the noodles into equal sizes, it will usually be 3 noodles per layer so keep that in mind.
When ready to cook, bring a large pot of salted water to a boil. Cook the noodles for 1 minutes each and add to a wire-lined baking sheet.

For marinara sauce:

Heat a medium pot on medium heat. Add olive oil and diced onion. Sauté for 5-7 minutes or until translucent. Season with salt.
Add oregano, basil, and tomato paste and cook for another 5 minutes or until the tomato paste is a darker red.
Add garlic and sauté for another minute. Add your canned tomatoes and break the whole tomatoes down. Add sugar, basil and season with more salt to taste.
Stir and adjust the heat to low. Cover and let simmer for 30 minutes, but preferably 2 hours.

To prepare the fritters:

Combine your cheese mixture in a large bowl. Before adding your eggs, taste and adjust your seasoning.
Add a thin layer of the mixture to each noodle and roll tightly. Add to a parchment-lined baking sheet. After assembling each roll, add to the freezer for 1-2 hours.
For the dredge, add your flour and a sprinkle of salt to one shallow dish. To another, add your eggs with another sprinkle of salt. Then to the last shallow dish, add your breadcrumbs, parmesan, oregano, and salt, stir to combine.
Preheat your oil to 350F.
Add your partially froze rolls to the flour, then into the egg and then lastly, into the breadcrumbs. If there are any bare spots, double dredge by adding it back into the egg and then into the breadcrumbs.
Fry rolls for 6-8 minutes or until golden brown and warmed through. To keep warm, preheat your oven to 200F and keep your fritters in there if serving for a crowd.
Serve with your marinara, additional parmesan, and fresh basil.

Lasagna Fritters