Cacio e Pepe Lasagna Bites
Cacio e Pepe Lasagna Bites
1 hours total
Looking for how to make deep fried lasagna that’s crispy on the outside, creamy on the inside, and packed with flavour? These Deep-Fried Lasagna ‘Cacio e Pepe’ Bites are the perfect cocktail party snack—comforting, cheesy, and irresistibly crunchy.
Made with layers of no-boil Barilla Oven-Ready lasagna sheets and rich Romano béchamel sauce, these bite-sized cubes are coated in panko breadcrumbs and fried to golden perfection. This cacio e pepe lasagna recipe is sure to steal the show at your next gathering.
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Ingredients
Serves 40
For the cheesy bechamel sauce
| 1 ½ quart | Whole Milk |
| 10 tbsp | Flour |
| 110 grams | Butter |
| 1 ½ cup | Pecorino Romano cheese |
| to taste | Sea Salt, black pepper |
For the lasagna
| 1 box | Barilla Oven-Ready Lasagne |
| Bechamel sauce |
For the breading
| 6 | Eggs, beaten and lightly seasoned with salt |
| 4 cups | Panko breadcrumbs |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Chef tip
You can prep them ahead and freeze—just thaw and fry when ready.
Deep fried lasagna serves as a perfect bite size snack when served as finger food at a cocktail party. It can be served as is or with a dipping sauce such as marinara or tomato and basil. It takes time to make but remember that you can prep it ahead of time and freeze it already breaded. At that point just thaw it and fry it!
Step 1
For the cheesy bechamel sauce: 1. Melt the butter in a 4 qt stock pot. Add the flour and cook for approximately 3 minutes. 2. Meanwhile, bring the milk to boil, and then add it to the butter and flour mixture. 3. Simmer for 5 minutes. Turn the heat off and let sit for an additional 5 minutes. 4. Stir in cheese, season with salt and black pepper and let rest for 20 minutes.
Step 2
1. Start the lasagna by placing a thin layer of béchamel sauce on the bottom of the oven safe tray , then build the 5 layers lasagna alternating pasta and béchamel, and make sure to finish the lasagna with béchamel on top. 2. Bake in the oven at 400F for about 30 minutes or until the corners are brown and lasagna is thoroughly cooked. Cool down and refrigerate overnight. 3. The next day, cut into 1-inch squares. Dust the lasagna cubes in flour, then dredge in egg wash and finally coat with panko. 4. Deep fry in vegetable oil at 325F temperature until golden and hot inside.