Fried Lasagna Bites

Looking for a delightful holiday appetizer? This fried lasagna recipe is the perfect shareable party snack.

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Bolognese lasagna is baked then allowed to rest before being sliced into cubes, dipped in egg wash, breadcrumbs, and fried till golden brown. This recipe is a labor of love but will impress lasagna lovers everywhere.

Ingredients 40 Servings

Ingredients for Meat (Bolognese) Sauce:

  • 20 ounces ground beef
  • 10 ounces ground pork
  • 2 stalks celery
  • 2 carrots
  • 1 medium onion
  • 4 ounces Italian pancetta
  • 8 tablespoons butter
  • 1 cup White wine
  • 2 bay leaves
  • ½ cup tomato paste
  • Salt and black pepper to taste

Ingredients for Béchamel Sauce:

  • 1½ quarts milk
  • 1 cup flour
  • 1½ sticks butter
  • Salt and black pepper to taste

Ingredients for Lasagna:

  • 1 box Barilla® Oven-Ready Lasagne pasta
  • 3 cups meat sauce (see recipe)
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 2 ounces butter
  • Béchamel sauce (see recipe)

Ingredients for Breading:

  • 8 eggs, beaten and seasoned with salt and pepper
  • 6 cups breadcrumbs
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  • Preparation for Meat (Bolognese) Sauce: In a meat grinder or food processer, grind the vegetables and pancetta then place in a pot with butter and cook for 20 minutes.

  • Add meat, stir fry for 30 minutes. When the bottom of the pot begins to stick deglaze with wine. Reduce it well.

  • Cover with water and add tomato paste and bay leaves, season with salt and pepper then simmer until the water is completely evaporated [it should take at least 2 hours]. The leftover sauce will freeze very well.

  • Preparation for Béchamel: Melt butter in a pan. Add flour and cook for 3 minutes.

  • Meanwhile bring milk to a boil, stir in the butter and flour.

  • Simmer for five minutes.

  • Preparation for Lasagna: Pre-heat oven to 400º F.

  • In a 13” x 9” baking dish, start the Lasagna by placing a small amount of béchamel sauce on the bottom of the casserole, then build the 5-layer Lasagna alternating pasta [3 sheets each layer], béchamel, meat sauce, butter, and cheese. Top the Lasagna with the meat sauce, béchamel sauce, and cheese.

  • Bake for about 25 minutes or until the corners are brown and thoroughly cooked. 

  • Cool down and refrigerate overnight, the next day cut Lasagna into 1-inch squares.

  • Dip Lasagna in egg wash and breadcrumbs, repeat. 

  • Deep fry Lasagna squares in vegetable oil at medium heat making sure it is hot inside. 

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