1 box of lasagna noodles
- 2 eggs
- 2 15 ounce containers of whole milk ricotta cheese
- 3/4 c grated Parmesan cheese
- 16 oz fresh grated mozzarella cheese
- 3/4 c grated Romano cheese
- 3/4 c grated Asiago cheese
- 1/2 lb chopped cooked shrimp
- 1/2 lb chopped cooked lobster meat (can use scallops or crab, if preferred)
- 2 tbsp Italian seasoning
- 1 clove minced garlic
- 1 3/4 cups Italian breadcrumbs
- 1/4 c grated Parmesan cheese
- 2 eggs, lightly beaten
- Canola oil
In a large bowl, mix the 2 eggs, the cheeses, the shrimp and lobster (or scallops or crab), garlic, and Italian seasoning. Refrigerate till you are ready to use.
Boil the lasagna noodles according to package. Cook till al dente (or just barely undercooked). Rinse them with cold water, and place one on the cutting board. Cut off the ruffled edges from each noodle and set aside.
Spread a thin layer of the cheese and shellfish mixture over the noodle. Start at the end of the noodle and fold over approximately 2 inches. Fold over again and seal the edge. Repeat with each noodle until you have about 12-13 “rolls”
Place in a large baking pan or plastic container and stick in the freezer for an hour. If you are making these more than a few hours ahead of tome, stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready to fry them.
When you are ready to serve, remove them from the freezer and let them thaw for approximately 15 minutes.
Pour enough canola oil into a large skillet to cover the lasagna roll (about 1/2 inch) and heat to about 350 degrees. You can use a deep fryer, if preferred.
Place the beaten eggs in one shallow bowl, and mix the breadcrumbs in with the 1/4 cup Parmesan cheese in a second shallow bowl.
Dip each lasagna roll in the egg, and then the breadcrumbs, coating all sides. Place on a plate vertically until all the rolls are coated. When the oil is heated and ready to fry, gently place the roll into oil and fry just till light brown (about 2 minutes on each side). Remove from the skillet and place on a paper towel to drain.
Lightly coat the serving plate with Alfredo sauce, and place the rolls on the plate standing up. Drizzle Alfredo sauce and serve
Homemade Alfredo sauce:
- 4 tbsp butter
- 1 pint heavy whipping cream.
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- 2/3 c freshly grated Romano Cheese.
- Salt and pepper to taste.
In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add the garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approximately 25 minutes until the sauce thickens. When you are ready to serve, add the Romano cheese.