Vegan Lasagna Fritta is simple enough for an enjoyable weekend appetizer and great to get a dinner party.
Tender lasagna noodles are filled with vegan mozzarella cheese and creamy homemade tofu ricotta, coated in Italian bread crumbs and vegan parmesan, then fried to golden, crispy perfection.
Packed with herby homemade tofu ricotta and creamy vegan mozzarella cheese, all these Vegan Fried Lasagna rolls are quickly favorites. A hearty, cheesy, Italian-inspired appetizer that looks fancy af, but is very simple to prepare!
Air Fryer Instructions: If you are big into air-frying, vegan lasagna fritta is equally as tasty air-fried! Coat your squares using a little bit of cooking spray and cook on your air-fryer at 350° to get 20 minutes, flipping halfway through.
Freezer Directions: Prepare vegan lasagna fritta based on directions, but stop before frying. Add coated to a squares into a freezer bag in one-layer.
Seal and removing as much air as possible. Store in the freezer up to 3-weeks. When ready to fry, remove from the freezer and allow defrost at room temperature for approximately 20 minutes. Fry according to instructions.
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Vegan Lasagna Fritta
Ingredients
- 12 Lasagna noodles
- 14 oz extra firm tofu drained of excess liquid
- 2 tsp garlic powder
- ½ tsp red pepper flakes optional
- 1 tsp onion powder
- 1 cup original unsweetened non-dairy-milk
- 1 tsp black pepper
- 1 tbsp apple cider vinegar
- 1½ cups vegan mozzarella shreds
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- ½ cup all purpose flour
- marinara sauce for serving
- ½ cup vegan parmesan cheese or more for serving
- 1½ cups Italian style bread crumbs
- 2 tsp kosher salt divided
- vegetable oil for frying
- fresh parsley for serving
Instructions
- Cook lasagna noodles according to package instructions. Drain and put them flat on a parchment paper lined tray.
- Prepare the tofu ricotta. Place tofu, apple cider vinegar, olive oil, garlic powder, Italian seasoning, onion powder, 1 tsp salt and red pepper flakes in a food-processor or blender and pulse till smooth.
- Transfer into a large bowl. Mix with vegan mozzarella shreds till completely blended.
- Using about 2 tbsp of this ricotta or mozzarella mix spread a coating onto each lasagna noodle. Gently fold each lasagna noodle 3-4 times more to make a square. Freeze on lined baking sheet until firm, about 45 minutes.
- When ready to cook, prepare your dredging station and in 1 bowl, non-dairy milk. In another bowl, then add flour.
- In a third bowl, then include Italian bread crumbs, vegan parmesan cheese, 1 tsp salt, and pepper. Mix to blend. Working in batches, then dredge each lasagna square to the milk, then into the flour and back into the milk, then into the breadcrumb mixture.
- In a large skillet, add about 1½″ of vegetable oil on medium-high-heat. When the oil reaches 350°, fry the squares in batches till golden-brown and crispy, for 3-4 minutes each side.
- Transfer the fried lasagna into a paper towel rack and then repeat with remaining squares.
- Sprinklewith vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce.