Vegan Lasagna Fritta ... easy enough for a fun weekend appetizer, yet impressive enough for a dinner party (because we WILL be having dinner parties again). Tender lasagna noodles are stuffed with vegan mozzarella cheese & creamy homemade tofu ricotta, coated in Italian bread crumbs and vegan parmesan, then fried to golden, crispy perfection. Just when you thought pasta couldn't get any better, my Vegan Lasagna Fritta comes in and steals the show!
Ingredients
12 Lasagna noodles
14 oz extra firm tofu, drained of excess liquid
2 TBS olive oil
1 TBS apple cider vinegar
2 tsp garlic powder
2 tsp Italian seasoning
2 tsp Kosher salt, divided
1 tsp onion powder
1 tsp black pepper
½ tsp red pepper flakes, optional
1½ cups vegan mozzarella shreds
1 cup original unsweetened non-dairy milk
½ cup all purpose flour
1½ cups Italian style bread crumbs
½ cup vegan parmesan cheese + more for serving
Vegetable oil, for frying
Fresh parsley, for serving
Marinara sauce, for serving
Instructions
Cook lasagna noodles according to package directions. Drain and lay them flat on a parchment paper lined tray.
While your noodles are cooking, prepare the tofu ricotta. Place tofu, olive oil, apple cider vinegar, garlic powder, Italian seasoning, 1 teaspoon salt, onion powder, and red pepper flakes in a food processor or blender and pulse until smooth. Transfer to a large bowl. Mix with vegan mozzarella shreds until thoroughly combined.
Using about 2 tablespoons of the ricotta/mozzarella mixture spread a layer onto each lasagna noodle. Carefully fold each lasagna noodle 3-4 times over to create a square. Freeze on lined baking sheet until firm, about 45 minutes.
When ready to cook, prepare your dredging station. In one bowl, non-dairy milk. In a second bowl, add flour. In a third bowl, add Italian bread crumbs, vegan parmesan cheese, 1 teaspoon salt, and pepper. Mix to combine. Working in batches, dredge each lasagna square into the milk, then into the flour, back into the milk, then finally into the breadcrumb mixture.
In a large skillet, add about 1½″ of vegetable oil over medium-high heat. Once the oil reaches 350°, fry the squares in batches until golden brown and crispy, about 3-4 minutes per side. Transfer the fried lasagna to a paper towel lined rack and repeat with remaining squares.
Sprinkle with vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-lasagna-fritta/