CHEESY CRUMBED LASAGNE

MAKES 10-12 LASAGNE TRIANGLES CHILLING: 2 HOURS OR OVERNIGHT COOKING: 30 MIN

80ml (¹⁄₃c) butter 4 garlic cloves, crushed 80ml (¹⁄₃c) flour 375ml (1½c) milk 250ml (1c) grated mozzarella cheese 60ml (¼c) grated pecorino cheese 2 rounds feta cheese, crumbled 10g fresh parsley, finely chopped grated zest of 1 lemon 2,5ml (½t) dried chilli flakes (optional) salt and freshly ground pepper 250g lasagne sheets CRUMB COATING 125ml (½c) flour 2 eggs, whisked 250ml (1c) plain or herb-flavoured crumbs

TO FINISH oil for deep-frying lemon wedges

Line an ovenproof dish with clingfilm and grease with nonstick spray. 1 Melt the butter in a saucepan and fry the garlic until fragrant. Add the flour and stir-fry for a few seconds. Add the milk bit by bit, stirring continuously. 2 Simmer until the sauce thickens, stirring continuously. Remove from the heat and stir in the cheeses, parsley, lemon zest and chilli (if using). Mix well and season with salt and freshly ground pepper. 3 Bring a large pot of salted water to the boil and cook the lasagne sheets until done but still firm, then drain. Line the prepared ovenproof dish with lasagne sheets. Spread half the sauce on the lasagne layer, add another layer of lasagne sheets, followed by the rest of the sauce. 4 Finish with another layer of lasagne sheets and cover with clingfilm. Chill in the fridge for 2 hours or overnight – until the sauce has set. Transfer the lasagne to a cutting board and cut into triangles. 5 Crumb coating Carefully roll a triangle in the flour then dip in the egg. Roll in crumbs, dip in egg again and roll in crumbs one more time. Repeat with all the triangles. 6 To finish Heat enough oil for deep-frying in a saucepan or pot. Deepfry the lasagne triangles in batches until golden brown and heated through. Drain on a wire rack and serve hot with the lemon wedges.