Boil the noodles for 10 or so minutes occording to the package instructions. Unlike normal lasagna you want to fully cook these. Take them out of the water and cut them into perfect squares. Put them onto a paper towel to dry.

Cook a simple tomato sauce by sauteing the onion for about 5 minutes, then adding the garlic, and 1 minute later adding the tomatoes. Simmer about 10 minutes.

Cook your sausages, chop the basil, and get the ricotta ready. I added a little milk and salt to my ricotta because it was a little too thick.

Heat oil to 350. One at a time, take your lasagna squares and fold them into a nice taco shape and place them in between metal tongs. Place it into the oil and fry for about 3 minutes until crispy and the bubbles have mostly stopped. This takes a little practice. Some of the concerns are that the noodles sometimes bubble up, stick tot he tongs, or come loose. After a few times you get the hang of it though. I also had a fork to help get everything into the perfect shape.

Finally make the tacos by putting some sausage into the shell first, then topping with some of the sauce, the ricotta, and finally the basil.