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!

deep fried lasagna? yes, please.

Loaded with herby homemade tofu ricotta and creamy vegan mozzarella cheese, these Vegan Fried Lasagna rolls are fast favorites. A hearty, cheesy, Italian-inspired appetizer that looks fancy af, but is quite easy to prepare! My Vegan Lasagna Fritta is a fun and delicious appetizer that the whole family is sure to enjoy!

Grab a drink and let’s get to cookin’ the best Vegan Lasagna Fritta!

what is lasagna fritta?

“Fritta” translates to “fried”, and that’s exactly what Lasagna Fritta is. Fried lasagna. I got the inspiration to make this dish when I had food sent to my grandmother’s house this past Mother’s Day. I typically cook for my family on Holidays, but since I couldn’t celebrate with her in person this year, I thought it would be fun to send her a meal from her favorite restaurant … which just so happens to be Olive Garden. Anyway, I saw Lasagna Fritta on the menu and immediately became inspired to make a vegan version. I mean, I f*ckin’ LOVE pasta, but DEEP FRIED PASTA? Uh, yes please. The rest is history and here I am sharing the recipe with all of you.

how to make vegan lasagna fritta

Now that you know what Lasagna Fritta is, it’s time to make it! I know these perfectly crisped babies look kinda fancy, but they’re SO easy to prepare! Here’s how to make the best Vegan Lasagna Fritta:

1. Cook lasagna noodles according to package directions. Drain and lay them flat on a parchment paper lined tray.
2. While your noodles are cooking, prepare the tofu ricotta. Place all the ricotta ingredients in a food processor or blender and pulse until smooth. Transfer to a large bowl. Mix with vegan mozzarella shreds until thoroughly combined.
3. 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.
4. When ready to cook, prepare your dredging station. In one bowl, add flour. In a second bowl, add non-dairy milk. In a third bowl, add Italian bread crumbs, vegan parmesan cheese, 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.
5. In a large skillet, add about 1 1/2″ 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.
6. Eat the Vegan Lasagna Fritta! The best part! Serve hot with a sprinkle of vegan parmesan, fresh parsley, and a side of your favorite marinara sauce!

freezer and air-fryer instructions

As if my Vegan Lasagna Fritta couldn’t get any better, you can also freeze them for later and air-fry them for a bit of a healthier version. Here’s how:

Freezer Instructions: Prepare Vegan Lasagna Fritta according to instructions, but stop before frying them. Add coated squares to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer up to 3 months. When ready to fry, remove from the freezer and let defrost at room temperature for about 20 minutes. Fry according to directions.

Air Fryer Instructions: If you’re big into air-frying, my Vegan Lasagna Fritta is just as delicious air-fried! Coat your squares with a bit of cooking spray and cook in your air fryer at 350° for 20 mnutes, flipping halfway through.

give lasagna a whole new meaning

There’s lasagna, then there’s FRIED LASAGNA. If you give my Vegan Lasagna Fritta recipe a try, I want to know! Snap a photo or video and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.  I love seeing all your recreations of my recipes! Until next time, friends!

XO!

5.0 from 5 reviews

Vegan Lasagna Fritta

 

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Prep time

1 hour 15 mins

Cook time

20 mins

Total time

1 hour 35 mins

 

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!

Author: Ashley

Recipe type: Vegan

Cuisine: Italian-Inspired

Serves: 12 Vegan Lasagna Fritta

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

1. Cook lasagna noodles according to package directions. Drain and lay them flat on a parchment paper lined tray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle with vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce.
7. ENJOY!

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