Recipes
Deep fried lasagne (with red pepper sauce, pickled red onions, and parmesan)
A seriously satisfying way to give leftover lasagne a second life. Press it overnight, slice it into portions, pane it, then fry until golden. Serve with a sweet-and-sour red pepper sauce, pickled red onions, and plenty of parmesan.
Serves
6 portions (from a 1kg pressed block)
Prep time
20 minutes (and overnight pressing)
Cook time
5-8 minutes (fry and optional oven finish)
Ingredients
Lasagne
-
1kg cooked leftover lasagne, chilled and pressed overnight
Pané
-
150g plain flour
-
3g fine salt (for the flour)
-
2 eggs (approx. 120g beaten egg)
-
2g fine salt (for the egg)
-
200g breadcrumbs
To cook
-
Neutral oil for deep frying (enough to safely submerge pieces)
To serve
-
Red pepper sauce (recipe is on our page)
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Pickled red onions (recipe is on our page)
-
30g parmesan, finely grated
Method
Press the lasagne
Line a dish the same size as your leftover lasagne with greaseproof paper.
Place the lasagne in, cover, then press with about 1kg weight. You want it compact but not crushed.
Chill overnight in the fridge.Portion
Remove the pressed block and cut into even portions.
Pané
Set up three bowls:
Bowl 1: flour and salt
Bowl 2: beaten egg and salt
Bowl 3: breadcrumbs
Coat each lasagne portion in seasoned flour.
Dip into the egg so it’s nicely covered, then let any excess drip off.
Roll in breadcrumbs, pressing lightly so they stick.Fry (and oven-finish if needed)
Fry the portions until golden brown at 160°C.
If your fryer is too hot and the outside colours before it’s hot in the middle, flash in the oven at 160°C to heat through.Serve
Spoon over the sweet-and-sour red pepper sauce.
Top with pickled red onions to cut through the richness.
Finish with a generous grating of parmesan.
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