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Recipe details
Fresh Ruffled Lasagne and Parmesan Patties with Tomato Sauce
Crisp-edged patties made from cooked fresh ruffled lasagne bound with egg, Parmesan, and breadcrumbs, served with a quick garlic-tomato sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 192 kcal/100 g · ≈ 616 kcal/serving
40 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling90 g · 3 sheets, each about 12 x 18 cm
crushed tomatoes150 g
finely grated Parmesan25 g
large egg, beaten1 pcs
plain breadcrumbs10 g
olive oil15 ml
minced garlic3 g
salt1.5 g
Cookware and utensils
small saucepan
10-inch nonstick skillet
colander
mixing bowl
spatula
Directions
01
Bring 1.5 liters (6 cups) of salted water to a boil in the saucepan.
Products
No products at this step
Action
Boil
Time
5 min
Temperature
boiling water
02
Cook the fresh ruffled lasagne until pliable but still firm, following the package timing.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm
Action
Cook
Time
3 min
Temperature
boiling water
03
Drain the pasta in the colander and rinse it briefly with cool water to stop cooking and prevent sticking.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm
Action
Drain
Time
2 min
Temperature
cool running water
04
Cut the cooled sheets into short strips.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm
Action
Cut
Time
3 min
Temperature
cool pasta
05
Mix the pasta strips, beaten egg, Parmesan, breadcrumbs, and salt in the bowl.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm; large egg, beaten — 1 pcs; finely grated Parmesan — 25 g; plain breadcrumbs — 10 g; salt — 1.5 g
Action
Mix
Time
3 min
Temperature
room temperature
06
Shape the mixture into two compact patties about 2 cm thick.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm; large egg, beaten — 1 pcs; finely grated Parmesan — 25 g; plain breadcrumbs — 10 g
Action
Shape
Time
3 min
Temperature
room temperature
07
Heat the olive oil in the nonstick skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium stovetop heat
08
Pan-fry the patties until both sides are crisp and the egg center reaches 71°C (160°F).
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm; large egg, beaten — 1 pcs; finely grated Parmesan — 25 g; plain breadcrumbs — 10 g
Action
Fry
Time
8 min
Temperature
medium stovetop heat; center 71°C (160°F)
09
Simmer the crushed tomatoes and garlic in the saucepan until hot and slightly reduced.
Products
crushed tomatoes — 150 g; minced garlic — 3 g
Action
Simmer
Time
8 min
Temperature
gentle simmer
10
Serve the patties with the tomato sauce.
Products
crushed tomatoes — 150 g; minced garlic — 3 g; fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · 3 sheets, each about 12 x 18 cm; finely grated Parmesan — 25 g
Action
Serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
