Vegan Lasagna Fritta (Olive Garden Copycat)
Vegan Lasagna Fritta (Olive Garden Copycat)
Ingredients
For the Lasagna
- 15 ounces vegan ricotta
- 8 ounces vegan mozzarella, shredded, plus more for topping
- 1/2 cup vegan Parmesan, grated, plus more for topping
- 9 lasagna noodles, oven-ready or regular
- 2 cups marinara sauce, plus more for serving
- 1 1/2 cups vegan meat sauce
For Breading and Frying
- 1 cup all-purpose flour
- 1 cup unsweetened plant milk
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for frying, or as needed
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). If using regular lasagna noodles, boil them according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking. If using oven-ready noodles, no pre-boiling is needed.
⏱️ 10 min•🌡️ 375
- 2
In a medium bowl, combine the vegan ricotta, 8 ounces of shredded vegan mozzarella, and 1/2 cup of grated vegan Parmesan. Mix thoroughly until all ingredients are well combined and form a creamy mixture.
⏱️ 5 min
- 3
To assemble the lasagna, spread about 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Place three lasagna noodles over the marinara sauce. Spread half of the prepared vegan ricotta mixture evenly over the noodles. Top with half of the vegan meat sauce.
⏱️ 10 min
- 4
Repeat the layers: three more lasagna noodles, the remaining half of the vegan ricotta mixture, and the remaining half of the vegan meat sauce. Place the final three lasagna noodles on top. Cover with the remaining marinara sauce.
⏱️ 5 min
- 5
Generously sprinkle the top of the lasagna with additional shredded vegan mozzarella and grated vegan Parmesan.
⏱️ 2 min
- 6
Bake the assembled lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 30 min•🌡️ 375
- 7
Remove the lasagna from the oven and let it cool completely on a wire rack. This is crucial for clean cuts. Once cooled, cover and refrigerate for at least 1-2 hours, or preferably overnight, to firm up.
⏱️ 120 min
- 8
Once the lasagna is thoroughly chilled, cut it into individual rectangular pieces, approximately 2x4 inches in size. You should get about 12 pieces.
⏱️ 5 min
- 9
Set up your breading station: Place the all-purpose flour in the first shallow bowl. Pour the unsweetened plant milk into the second shallow bowl. Place the panko breadcrumbs in the third shallow bowl.
⏱️ 3 min
- 10
Take each lasagna piece and dredge it completely in the flour, ensuring it is fully coated. Tap off any excess flour. Then, dip it into the plant milk, letting any excess drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure the crumbs adhere to all sides.
⏱️ 10 min
- 11
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 12
Carefully place 2-3 breaded lasagna pieces into the hot oil, ensuring not to overcrowd the pan. Fry them for 2-3 minutes per side, turning as needed, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 13
Remove the fried lasagna fritta from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining lasagna pieces.
⏱️ 5 min
- 14
Garnish the fried lasagna fritta with fresh chopped basil before serving. Serve hot with extra marinara sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Lasagna Fritta (Olive Garden Copycat)
For the Lasagna
- 15 ounces vegan ricotta
- 8 ounces vegan mozzarella, shredded, plus more for topping
- 1/2 cup vegan Parmesan, grated, plus more for topping
- 9 lasagna noodles, oven-ready or regular
- 2 cups marinara sauce, plus more for serving
- 1 1/2 cups vegan meat sauce
For Breading and Frying
- 1 cup all-purpose flour
- 1 cup unsweetened plant milk
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for frying, or as needed
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). If using regular lasagna noodles, boil them according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking. If using oven-ready noodles, no pre-boiling is needed.
⏱️ 10 min•🌡️ 375 - 2
In a medium bowl, combine the vegan ricotta, 8 ounces of shredded vegan mozzarella, and 1/2 cup of grated vegan Parmesan. Mix thoroughly until all ingredients are well combined and form a creamy mixture.
⏱️ 5 min - 3
To assemble the lasagna, spread about 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Place three lasagna noodles over the marinara sauce. Spread half of the prepared vegan ricotta mixture evenly over the noodles. Top with half of the vegan meat sauce.
⏱️ 10 min - 4
Repeat the layers: three more lasagna noodles, the remaining half of the vegan ricotta mixture, and the remaining half of the vegan meat sauce. Place the final three lasagna noodles on top. Cover with the remaining marinara sauce.
⏱️ 5 min - 5
Generously sprinkle the top of the lasagna with additional shredded vegan mozzarella and grated vegan Parmesan.
⏱️ 2 min - 6
Bake the assembled lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 30 min•🌡️ 375 - 7
Remove the lasagna from the oven and let it cool completely on a wire rack. This is crucial for clean cuts. Once cooled, cover and refrigerate for at least 1-2 hours, or preferably overnight, to firm up.
⏱️ 120 min - 8
Once the lasagna is thoroughly chilled, cut it into individual rectangular pieces, approximately 2x4 inches in size. You should get about 12 pieces.
⏱️ 5 min - 9
Set up your breading station: Place the all-purpose flour in the first shallow bowl. Pour the unsweetened plant milk into the second shallow bowl. Place the panko breadcrumbs in the third shallow bowl.
⏱️ 3 min - 10
Take each lasagna piece and dredge it completely in the flour, ensuring it is fully coated. Tap off any excess flour. Then, dip it into the plant milk, letting any excess drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure the crumbs adhere to all sides.
⏱️ 10 min - 11
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 12
Carefully place 2-3 breaded lasagna pieces into the hot oil, ensuring not to overcrowd the pan. Fry them for 2-3 minutes per side, turning as needed, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 13
Remove the fried lasagna fritta from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining lasagna pieces.
⏱️ 5 min - 14
Garnish the fried lasagna fritta with fresh chopped basil before serving. Serve hot with extra marinara sauce for dipping.
⏱️ 2 min