new zealand lasagna topper

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
• Preheat oven to 375
• In a large bowl, combine cottage cheese, ricotta, Parmesan, garlic powder, red pepper flakes & olive oil - mix well and set aside
• Cover with non-stick foil and bake 34-40 minutes, then remove the foil and bake another 15 minutes uncovered
• 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.
• Heat oil to 350 and cook each Topper until golden brown, 2 to 3 minutes