Lasagna Poppers

Instructions

• Coat a 10-inch (25 cm) frying pan with olive oil. Add minced garlic and chopped onion, stirring consistently until lightly browned.
• Add ground beef, and stir to mix with onion and garlic.
• Once beef has begun to brown and water has been released drain water and fat then continue cooking until beef begins to brown and become tender and crispy.
• Add marinara sauce and mix together. Sprinkle salt and pepper to taste, remove heat.
• Add mozzarella. Stir until mozzarella binds to mixture.
• While mixture cools boil four cups of water in medium pot and add lasagna noodles, lay them in across each other in a star formation so they do not bind together, stir regularly.
• After eight to 10 minutes drain pasta and allow to cool for five minutes.
• Cut noodles down to 3- to 4-inch (8-10cm) slices and place mixture inside and roll.
• Place poppers in freezer for 12 minutes.
• Dip poppers in egg wash, flour, and bread crumbs, then once more in the egg wash and bread crumbs.
• Freeze for additional 12 minutes.
• Heat 3–4 inches (8-10cm) of canola oil at medium heat in a pot for 15 minutes — test by splashing drops of water into oil (it should sizzle).
• Place poppers in oil three or four at a time until they are golden brown on all sides, allow them to cool for 10–12 minutes and serve with marinara sauce as dip.
• Enjoy!