Prepare one 16 oz (or two 8 oz) pkg lasagna noodles as label directs. Drain well and blot excess moisture with paper towels. Do not put boiled lasagna on paper towels, put on cloth dish towels and then pat dry with paper towels.
With scissors cut each lasagna crosswise into 1 inch pieces. Heat about 1 inch salad oil in large skillet to 370F. Fry cooked lasagna until golden brown on both sides, about 5 minutes. Drain well on paper towels.
Sprinkle fried lasagna lightly with salt and any one of the toppings listed below. Store in lightly covered container up to two weeks or store in freezer.
Makes one pound.
Paprika, Italian seasoning; bacon-flavored vegetable protein bits (crushed), curry powder, chili powder, lemon-pepper marinade, celery seed.
Omit salt and sprinkle lightly with seasoned salt, celery salt, garlic salt or onion salt.
One package Good Seasons Italian seasoning dressing mix. Dry.
Cajun Country -- New Iberia, Louisiana