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Recipe details
Fresh Ruffled Lasagne Parmesan Croquettes
Baked croquettes of mashed potato and Parmesan wrapped in tender fresh ruffled lasagne, served with a garlicky tomato dip. The lasagne sheets are briefly softened and separated before wrapping so they do not tear or stick.
≈ 179 kcal/100 g · ≈ 866 kcal/serving
50 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 filling100 g · four pieces, each about 12 cm long × 8 cm wide × 1.5 mm thick
crushed tomato150 ml
finely grated Parmesan25 g
peeled potato, raw, cut into 2-cm cubes150 g
large egg, beaten25 g
plain breadcrumbs15 g
olive oil15 ml
garlic, minced3 g
fine salt1 g
black pepper0.5 g
Cookware and utensils
Small saucepan
Baking sheet
Parchment paper
Knife and cutting board
Potato masher
Directions
01
Boil the potato in salted water until tender, about 12 minutes.
Products
peeled potato, raw, cut into 2-cm cubes — 150 g; fine salt — 1 g
Action
Boil
Time
12 min
Temperature
boiling water
02
Mash the drained potato with 15 g Parmesan, half the beaten egg, salt, and pepper.
Products
peeled potato, raw, cut into 2-cm cubes — 150 g; finely grated Parmesan — 25 g; large egg, beaten — 25 g; fine salt — 1 g; black pepper — 0.5 g
Action
Mash
Time
3 min
Temperature
warm
03
Simmer the crushed tomato, garlic, and half the olive oil in the saucepan for 8 minutes.
Dip the fresh lasagne pieces in boiling water for 30 seconds
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 100 g · four pieces, each about 12 cm long × 8 cm wide × 1.5 mm thick; olive oil — 15 ml
Action
Blanch
Time
1 min
Temperature
boiling water
05
lift them onto an oiled plate and separate them
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 100 g · four pieces, each about 12 cm long × 8 cm wide × 1.5 mm thick; olive oil — 15 ml
Action
Blanch
Time
1 min
Temperature
boiling water
06
Shape the potato mixture into four logs and wrap each log with a lasagne piece.
Products
peeled potato, raw, cut into 2-cm cubes — 150 g; fresh ruffled lasagne, durum-wheat semolina, no filling — 100 g · four pieces, each about 12 cm long × 8 cm wide × 1.5 mm thick
Action
Wrap
Time
5 min
Temperature
room temperature
07
Brush the parcels with the remaining egg and coat them with breadcrumbs and the remaining Parmesan.
Products
large egg, beaten — 25 g; plain breadcrumbs — 15 g; finely grated Parmesan — 25 g
Action
Coat
Time
3 min
Temperature
room temperature
08
Bake the croquettes on parchment at 220°C/425°F for 15 minutes, until crisp and the egg coating reaches 71°C/160°F.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 100 g · four pieces, each about 12 cm long × 8 cm wide × 1.5 mm thick; large egg, beaten — 25 g; plain breadcrumbs — 15 g; olive oil — 15 ml
Action
Bake
Time
15 min
Temperature
220°C/425°F; egg coating 71°C/160°F
09
Serve the hot croquettes with the tomato sauce.
Products
crushed tomato — 150 ml
Action
Serve
Time
2 min
Temperature
hot
Recipe sources
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