October 9, 2012
Step one is to make your favorite lasagna recipe a day early (mine). Only make it about half as tall as you normally would - we did 4 layers. Don't put a layer of cheese on top, just a little sauce. Also make it drier than normal. How dry do you want it??? After you bake it, put it into the fridge with a few books on top of it to press it nice and compact. Here it is inverted on to the table. Cut rectangles out of the lasagna, trying not to cut it in a way that you end up with small pieces of noodles on the outside layers. Instead of the normal flour - egg - breadcrumb order, I double dipped to make it a more resilient breading: flour - egg - flour - egg - breadcrumbs. After frying, these looked like mozzarella sticks and were just the right size to snack on. Those carney's are genius!