INGREDIENTS
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10 lasagna noodles, cooked al dente
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1 15- oz. container ricotta
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4 eggs, lightly beaten (divided)
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2 cloves garlic, minced
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kosher salt
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Freshly ground pepper
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1 c. shredded mozzarella
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1/4 c. finely chopped parsley
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vegetable oil
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1/2 c. flour
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2 c. italian breadcrumbs
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Marinara sauce, warm (for serving)
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