Frittata Lasagna Recipes

LASAGNA FRITTA

Steps:

• Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
• Place noodles flat onto prepared pan.
• In a large bowl, combine ricotta cheese, mozzarella cheese egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
• Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
• Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
• Heat around 1 1/2 inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
• Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
• Garnish with fresh parsley, and serve with marinara sauce for dipping.

LASAGNA FRITTATA

Steps:

• Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels.
• Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese.
• Heat oven to broil.
• Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.

FRITTATA LASAGNA

Steps:

• Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, add the onion and garlic and saute until the onion turns translucent. Reduce heat to medium and add the zucchini, yellow squash, oregano, salt, and pepper, and stir to coat. Cover and gently cook for about 15 minutes, then add the corn, cover and cook for about 5 minutes. Meanwhile, make a slurry by adding the flour to a small bowl and gradually whisking in 3 tablespoons of the milk (reserving the rest of the milk for the eggs). Whisk tomato paste into the slurry until smooth. Gently stir the slurry into the squash mixture to thicken. Further cook uncovered until the squash is tender and the flour is "cooked out," about 5 more minutes. Remove pan from heat and let cool to room temperature.
• Preheat oven to 350 degrees F. Heat butter over medium heat in another large skillet (or the same one if you have removed the vegetables and washed it). In a small bowl whisk 2 eggs and 1 tablespoon milk together at a time (reserving the rest of the eggs and milk). Spread the melted butter over the bottom of the pan and pour in the eggs, swirling to coat the bottom. Cook as you would a crepe, loosening the edges and flipping to brown both sides. When just cooked, transfer to the bottom of a lasagne dish as the bottom layer and trim and rearrange the egg to fit. Spoon 1/4 of the squash mixture evenly over the eggs, followed by 1/4 of the sliced tomatoes and 1/2 cup of the shredded cheese. Repeat by whisking 2 more eggs with 1 tablespoon of milk and cooking to make a sheet of egg for the next layer, followed by squash, tomato and cheese each time, until you have completed 4 layers.
• Heat in the oven for about 20 minutes until the cheese is melted. Remove from oven and let rest 10 minutes before slicing into squares.
• Serve sprinkled with a dollop of sour cream and minced fresh parsley.