Lasagne fritti

Name: Lasagne fritti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 800 g pack No.1 Beef Lasagne; 100 g Cooks’ Ingredients Dried White Breadcrumbs; 75 g semolina; ½ unwaxed lemon, zest; 1 tsp dried oregano; 10 g Parmigiano Reggiano, finely grated, plus more to finish; 100 g plain flour; 3 British Blacktail Free Range Medium Eggs; Spray cooking oil; Few springs thyme, to serve (optional)

Very naughty, very nice - Alex Szrok's bites are a really fun hack to use a family favourite in a completely different way. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Sharon Horgan as a starter on episode 38, 2026 of Dish, the Waitrose podcast, followed by fresh tuna puttanesca pasta. The meal is paired with Ayala Brut Majeur Champagne. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Makes12
CourseCanape
Prepare15 mins
Cook25 mins
Total time40 mins

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800g pack No.1 Beef Lasagne
100g Cooks’ Ingredients Dried White Breadcrumbs
75g semolina
½ unwaxed lemon, zest
1 tsp dried oregano
10g Parmigiano Reggiano, finely grated, plus more to finish
100g plain flour
3 British Blacktail Free Range Medium Eggs
Spray cooking oil
Few springs thyme, to serve (optional)

Preheat the oven to 190ºC, gas mark 5. Cut the lasagne into 12 evenly sized pieces. On a large plate, mix together the breadcrumbs, semolina, lemon zest, oregano and grated parmesan. Season.
Put the flour on a plate and beat the eggs in a large bowl. Dip the lasagne pieces into the flour, then the egg and the crumb mix, making sure they are well coated each time. Transfer to a baking sheet.
Spray each piece with a little cooking oil, then bake in the oven for 20-25 minutes, turning halfway, until golden, crisp and hot. Remove to a platter and grate over more parmesan and a few sprigs of thyme, if liked, on top.

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