Mozzarella Lasagna Sticks
Delightful finger food that combines classic lasagna flavors with crispy panko coating, perfect for gatherings and casual snacking.
Ingredients
Pasta and Filling
- 6 sheets Lasagna Sheets
- 8 ounces Pimento cheese
- 6 pieces Mozzarella sticks, halved
- 4 large Eggs, beaten
Coating
- 2 cups Panko crumbs
Cooking Essentials
- Cooking spray To prevent lasagna sheets from sticking
- Frying oil For frying
Instructions
Preparation of Lasagna Sheets
- Bring a large pot of salted water to a boil, adding the lasagna sheets one by one.
- Cook the sheets until al dente, then remove from heat and drain them.
- Lay the sheets on a clean work surface, spraying lightly with cooking spray to prevent sticking.
Assembling the Sticks
- Spread a thin layer of pimento cheese over each lasagna sheet.
- Slice each noodle lengthwise into two pieces for easier rolling.
- Place half a mozzarella stick at one end of each lasagna strip and roll it tightly.
- Repeat this process for the remaining noodles and mozzarella sticks.
Freezing
- Lay the rolled sticks flat on a baking sheet and freeze for about an hour.
Frying
- Set up a frying station with beaten eggs in one bowl and panko crumbs in another.
- Dip each stick in the egg mixture, allowing excess to drip off.
- Roll the stick in panko crumbs, pressing gently for a solid coating.
- Heat oil in a deep skillet to 350°F (180°C) and fry the sticks until golden brown, about 5 to 6 minutes.
- Use a slotted spoon to remove the sticks and drain on paper towels.
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Notes
Serve warm with marinara sauce or your favorite dipping sauce. Garnish with chopped herbs for added flavor.