|garlic — large cloves, crushed|
|250 ml||mozzarella cheese — grated|
|60 ml||pecorino cheese|
|feta cheese — grated|
|10 g||fresh parsley — finely chopped|
|lemon — zested|
|2,5 ml||dried chilli flakes — optional|
|salt and freshly ground black pepper|
|250 g||pasta — lasagne sheets|
|lemon — wedges, to serve|
|eggs — beaten|
|250 ml||plain or herb- flavored crumbs|
|oil — for deep frying|
Line an ovenproof dish with clingfilm and grease with non-stick spray.
1 Melt the butter in a sauce pan and fry the garlic until fragrant.Add the flour and stir-fry for a few seconds. Add the milk bit by bit, stirring continuously.
2 Simmer until the sauce thickens, still stirring all the time. Remove from the heat and stir in the cheeses,parsley, lemon zest and chilli (if using). Mix well and season with salt and freshly ground pepper.
3 Bring a large pot of salted water to the boil and cook the lasagne sheets until done but still firm, then drain. Line the prepared ovenproof dish with lasagne sheets. Spread half the sauce on the lasagne layer, add another layer of lasagne sheets, followed by the rest of the sauce.
4 Finish with another layer of lasagne sheets and cover with clingfilm. Chill in the fridge for 2 hours or overnight – until the sauce has set. Transfer the lasagne to a cutting board and cut into triangles.
5 CRUMB COATING
Carefully roll a triangle in the flour then dip in the egg. Roll in the crumbs,dip in the egg again and roll in the crumbs one more time. Repeat with all the triangles.
6 Heat enough oil for deep-frying in a saucepan or pot. Deep-fry the lasagne triangles in batches until golden brown and heated through.Drain on a wire rack and serve hot with lemon wedges.