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Crispy Fried Lasagna



For the Beef Ragù

  • 2 kg of beef (4.4 lbs)
  • 2 onions
  • 2 carrots
  • 2 stalks of celery
  • 1 tablespoon of tomato paste
  • 1/2 liter of tomato pulp (about 2 cups)
  • Salt, pepper
  • Rosemary
  • Basil

For Fresh Pasta

  • 150g of flour (about 1 1/4 cups)
  • 15g of semolina (1 tablespoon)
  • 75g of eggs (weight without shells, about 1.5 eggs)
  • 18g of egg yolk (1 yolk)

For Béchamel Sauce

  • 1 liter of milk (about 4 cups)
  • 80g of butter (about 1/3 cup)
  • 80g of flour (about 2/3 cup)
  • Nutmeg
  • Salt, pepper

Other ingredients

  • 150g mozzarella (about 3/4 cup)
  • Grated Parmigiano Reggiano to taste



  1. Chop the beef.
  2. In a pan, sauté onions, carrots, and celery.
  3. Add the chopped meat, tomato pulp, tomato paste, salt, and pepper.
  4. Lastly, add a bouquet garni (rosemary, basil) and cook on low heat for about 3 hours.

Fresh Pasta

  1. Mix flour, semolina, and eggs. Knead for a few minutes.
  2. Let the dough rest for at least 2 hours.
  3. Roll out the pasta, form rectangles, and cook in boiling water for about 3 minutes.

Béchamel Sauce

  1. Melt the butter in a saucepan, add the flour and mix.
  2. Gradually pour in the milk, season with salt, pepper, and nutmeg. Bring to a boil, stirring until it reaches the desired consistency.
Lasagna Assembly
  1. In a baking dish, spread a first layer of béchamel.
  2. Cover with a layer of fresh pasta, then pour over the ragù.
  3. Sprinkle with Parmigiano Reggiano and distribute about 50g (1/4 cup) of mozzarella per layer.
  4. Repeat for at least 4 layers.
  5. Broil in the oven at 180°C (350°F) for 30 minutes.
  1. Once cooked, let the lasagna cool, then cut it into squares.
  2. Dip the squares first in beaten egg, then in breadcrumbs.
  3. Cook in an air fryer until golden and crispy.
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