10 lasagna noodles, cooked according to package instructions.
1 ounce. (15-oz.) package of ricotta
4 large eggs, divided
2 cloves garlic, minced
Freshly ground pepper
1 tablespoon of crushed mozzarella
1/2 c. all-purpose flour
2 c. Italian bread crumbs
Vegetable oil, for frying
Seafood sauce, heated, to be dipped
Grease a large baking tray with cooking spray. Place the cooked lasagna noodles in an even layer on top.
In a medium bowl, stir in the ricotta, one egg and garlic and season with salt and pepper. Spread over each lasagna noodle and sprinkle with mozzarella.
Fold each lasagna noodle three or four times to create a square. Freeze on a prepared baking sheet until firm, 30 minutes.
When ready to cook, place flour, remaining 3 eggs and bread crumbs in three separate shallow bowls. Beat the eggs until beaten and season the breadcrumbs with salt and pepper. Working in batches, dredge the lasagna squares in flour, then dip them in the eggs, and finally, mix them into the breadcrumbs to coat them.
In a large, deep skillet over medium heat, heat 1 1/2 inches of oil until shiny (about 350°). Using tongs, add 3 or 4 squares of lasagna and cook until golden brown, 2 to 3 minutes per side. Drain the lasagna squares on a wire rack lined with paper towels. Repeat with remaining lasagna squares.
Serve with marinara.