Lasagna Croquettes

A familiar Italian classic transformed into a crisp, shareable starter for FSR Italian restaurants, pubs and premium QSR menus. Each croquette combines rich beef Bolognese, Parmesan béchamel, pasta and melted Arla Pro Large Diced Mozzarella inside a crunchy Parmesan and panko crumb. Prepare ahead, chill and portion before service, then fry to order and serve with pesto and rocket.

Heat the olive oil in a large pan and soften the onion for 5 minutes. Add the garlic and cook for 30 seconds. Add the beef mince and brown well.
Stir in the tomato purée and cook for 1 minute before adding the passata, oregano and basil.
Simmer gently for 20 minutes until rich and thick. There should be very little liquid remaining.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook over a medium heat until thick enough to coat the back of a spoon.
Stir through the Parmesan, season with salt and pepper, then remove from the heat.
In a 20 × 20cm lined baking tin, layer a little ragù, followed by a lasagna sheet, cheese and some béchamel. Repeat until you’ve used all the ingredients, finishing with béchamel. Scatter over the remaining mozzarella and parmesan.
Bake at 190°C (170°C fan) for 35–40 minutes until bubbling and lightly golden.
Cool completely, then chill overnight until firm.
Turn out the chilled lasagna and cut into 16 equal squares.
Coat each square flour, egg and panko breadcrumbs mixed with the Parmesan, parsley, garlic powder and seasoning. For an extra-crisp shell, repeat the egg and breadcrumb coating.
Heat oil to 175°C. Deep fry for 3–4 minutes until golden brown and heated through. Drain on kitchen paper and season lightly with sea salt.
Serve 4 croquettes per portion as a sharing starter with a rocket salad and pesto for dipping.