Dark's Kitchen

1 Tbsp garlic, minced
1/2 C onion, chopped
1 lb ground beef
1 1/2 C marinara sauce
8 oz shredded mozzarella cheese
salt and pepper, to taste
1 1/2 C flour
2 C panko bread crumbs
4 eggs
8-10 lasagna noodles
4 C canola oil for frying, or use a deep fryer


Spray a large skillet with non-stick cooking spray, or add 2 Tbsp canola oil.

Add garlic and onion, stirring consistently, until lightly browned.

Mix in ground beef. Drain beef of water and fat. Continue cooking until browned.

Mix in marinara sauce. Sprinkle with salt and pepper, to taste. Remove from heat.

Add mozzarella. Stir until melted into mixture.

Cook lasagna noodles according to pkg directions. Drain, and cool for five minutes.

Cut noodles down to 2x4 inch (approx.) slices. Spoon meat mixture onto noodle, and roll.

Place in freezer for 12 minutes.

In a small bowl, beat eggs. In a separate bowl, place flour. In a third bowl, place bread crumbs.

Dip rolls in flour, followed by egg wash, bread crumbs, egg wash again, and bread crumbs once more.

Freeze for additional 12 minutes.

Heat 3-4 inches of canola oil, on medium heat, in a pot for 15 minutes (or use a deep fryer).

Place rolls in oil, three or four at a time, until they are golden brown on all sides.

Serve with marinara sauce for dipping.
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