I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
New Zealand Lasagna Topper
...in your mind.
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New Zealand Lasagna Topper

New Zealand Lasagna Topper

I have no idea how the name of this New Zealand favorite even makes sense - because it's not topping anything. But who care, it' s delicious. And while my lasagna is pretty damn great, you could easily just hack your way through by using a store-bought lasagna. Won't be the same, but....

Makes 6-8

Ingredients

  • 16 ounces cottage cheese
  • 15 ounces ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon garlic powder (not garlic salt)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 3 cups marinara, or tomato sauce, here's my most excellent recipe
  • 4 cups shredded mozzarella
  • 18 'no boil' lasagna noodles
  • All purpose flour
  • Beaten eggs
  • Panko bread crumbs
  • Oil for frying

Directions

  1. Preheat oven to 375
  2. In a large bowl, combine cottage cheese, ricotta, Parmesan, garlic powder, red pepper flakes & olive oil - mix well and set aside
  3. Build lasagna in a 9x12 baking dish like this: a little of the cheese mix, then a layer of the noodles, 1/3 of the marinara, 1/3 of the cheese mix, 1/3 of the mozzarella, then repeat 2 more times until done
  4. Cover with non-stick foil and bake 34-40 minutes, then remove the foil and bake another 15 minutes uncovered
  5. Let cool 30 minutes, then cover with parchment or non-stick foil, then put something heavy-ish on the top, like another pan weighted down with cans or something and refrigerate 5-6 hours or overnight. You're trying to compress it to an even thickness
  6. When ready to make into a Topper, cut squares of the cooled lasagna, then coat with flour, shaking off excess, coat with egg and then coat with panko.
  7. Heat oil to 350 and cook each Topper until golden brown, 2 to 3 minutes
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