Deep-Fried Lasagna

For House Seasoning: Combine all ingredients well. Set aside amount required for recipe and store remainder in an airtight container for up to 6 months.

For Lasagna Sauce: Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves.

Cook the pasta according to the package directions. Drain and set aside.

Preheat oven to 350 degrees F.

For Lasagna: In a small bowl, mix together cottage cheese, egg and Parmesan.

Place a thin layer of lasagna sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each: noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. (Lasagna may be covered and refrigerated at this point.)

Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. If lasagna has been refrigerated, bake for another 5 to 10 minutes.

Refrigerate lasagna, covered, overnight. Cut into squares.

To deep fry: Heat the oil to 350 degrees F. Dredge each square in flour then egg and then bread crumbs to coat. Fry for about 1 minute until golden brown.

Recipe Source: Paula Deen