Striker Chef's Crispy Lasagna
Layers of deeply reduced meat and onion ragù with lasagna sheets fried at over 180°C until puffed, stacked alternately with sour cream and pesto, served as a crispy beer snack.
Ingredients needed 10 servings
Recipe
Cooking tips
- Do not cook the meats together as if steaming; brown each type separately over high heat until crispy to bring out umami.
- After adding alcohol, scrape the browned bits from the bottom of the pan cleanly into the ragù.
- Lasagna sheets must be fried at over 180°C to puff; below 160°C they may not become crispy and puffed.
- The ragù is done when the meat particles have slightly broken down and melded with the onion and sauce.
Recommended for
- Those who want to make a crispy, rich lasagna snack that goes well with beer.
- Those looking for a unique lasagna with fried noodles for extra texture.
- Those who want to prepare a large batch of ragù in advance and assemble multiple plates.
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