10-12 lasagna noodles, cooked al dente
1 15 oz container riccota cheese
4 eggs, divided
2 T minced garlic
Salt and pepper to tast
1 cup shredded mozzerella chees
1/2 cup flour
2 cup italian bread crumbs
Vegetable oil, for frying
While lasagna noodles cook, stir together ricotta cheese, 1 egg, garlic, salt, and pepper in a big ‘ol bowl.
Place noodles flat on parchment paper or greased baking sheet (or cutting board- whatever’s handy). Spread mixture onto noodles in a thin layer. Sprinkle with shredded mozzarella cheese.
Fold each noodle 3-4 times to create a square. Freeze lasagna squares for at least 30 minutes.
Heat about 1 inch of oil in a deep skillet. Place flour, remaining 3 eggs (beaten), and bread crumbs in separate bowls. Dip and coat lasagna squares in flour, then egg, then bread crumbs. Use tongs to place 3-4 breaded squares into hot oil. Cook until golden, approximately 2-3 minutes per side. Remove to cool on wire rack or paper towels.
To transport and reaheat for camping: Wrap 4-6 squares in tin foil in a single layer and refrigerate. When ready to re-heat, place foil pack on grill on medium heat for approximately 5 minutes each side. Dip in marinara sauce (or alfredo sauce, yummmmmm).
