20 Layer Deep Fried Lasagna

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  1. Heat the olive oil in a large sautee pan and gently fry the pancetta until crisp and golden.
  2. Add the onion and continue cooking until soft and caramelised, then add the crushed garlic and continue cooking until fragrant.
  3. Add the beef and break up with a wooden spoon until brown all over. Add the wine, stock and tomatoes - give everything a good stir and cover with a lid. Bring to a gentle simmer and cook until the beef is extremely tender and the sauce has reduced to barely anything.
  4. Meanwhile, make the bechamel sauce - heat the butter until foaming and add the flour. Cook, stirring, until it smells biscuity, then gradually add the milk, beating all the time, to make a smooth sauce. Add the bay leaves and seasoning, then bubble away for around 10 minutes until thick.
  5. Using two clingfilm lined loaf tins, build up the lasagna - lay a sheet of pasta on the bottom then spread it with a little bechamel and ragu. Place the mozzarella on top and sprinkle with parmesan.
  6. When the two loaf tins are nearly full, stick them both together. Wrap tightly in clingfilm and leave in the freezer for around two hours.
  7. When frozen on the outside (but not the middle!) remove from the clingfilm wrapping and dip in the flour, then eggs, then panko, shaking off excess as you go.
  8. Heat the oil to 180°C and fry the lasagna brick on all sides.
  9. Bake for around around 1 hr minutes until cooked through.