Crispy fried mini-Lasagne

Method

• 1 To make the tomato sauce, gently sweat the onions and garlic in olive oil until soft. Add the tomatoes, oregano, and seasoning. Reduce the sauce by 1/3 and set aside.

• 2 To create the cheese sauce. melt the Président butter in a large saucepan over medium heat. Add the flour and whisk continuously to form a smooth roux. Gradually pour in the milk, whisking constantly, to avoid lumps. Cook the mixture until it thickens, stirring frequently.

• 3 Stir in the Dijon mustard, followed by the Galbani Cucina Mozzarella, Galbani Dolcelatte, and Galbani Parmigiano Reggiano.

• 4 Continue to stir until the cheeses have melted and the sauce is smooth. Remove from the heat and set aside.

• 5 For the Braised Beef, heat olive oil in a large pot over medium-high heat. Season the beef and sear it on all sides until browned. Remove and set aside.

• 6 Add the onion, carrots, and celery to the pot and cook until softened. Add the garlic and cook for another minute until fragrant.

• 7 Pour in the red wine and deglaze the pot, scraping up any fond from the bottom. Add the tomato sauce, stock, and herbs. Return the beef to the pot. Bring to a simmer. Cover the pot and transfer to a preheated 160°C oven. Braise for 3-4 hours, or until the beef is tender and falling off the bone.

• 8 Remove the beef from the pot and let it cool slightly. Shred the beef with two forks, discarding any bones and excess fat. Strain the braising liquid and reduce it over medium heat until it thickens into a sauce. Mix the shredded beef with the reduced sauce.

• 9 To assemble the Lasagna, spread a layer of shredded braised beef on the bottom of a dish. Place another lasagna sheet on top followed by the cheese sauce. Repeat layering until you have 2-3 layers of filling.

• 10 Bake the lasagna at 180°C for 45 minutes. Once cooked, chill in the fridge for 6 hours / overnight.

• 11 Cut the cooked lasagna into small squares or rectangles (mini lasagna portions).

• 12 To coat and deep fry, set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Dredge each mini lasagna in flour, then dip in beaten eggs, and coat with panko breadcrumbs.

• 13 Heat vegetable oil in a deep fryer or large pot to 180°C.

• 14 Carefully lower the panko-coated mini lasagnas into the hot oil. Fry until golden brown and crispy on all sides, about 2 minutes. Remove with a slotted spoon and transfer to a 180°C oven for 5 minutes.