Appetizer, Meal

Lasagna Skewers with Zanetti Parmigiano Reggiano by Simon Prest

A creative take on an Italian favourite, these Lasagna Skewers deliver irresistible layers of flavour and texture in every bite. Delicate sheets of pasta are layered with a rich ragù, smooth béchamel and generous amounts of Zanetti Parmigiano Reggiano PDO, then baked until beautifully crisp. Finished with a decadent Parmigiano fonduta, this recipe celebrates the unmistakable depth and complexity of authentic Parmigiano Reggiano in a dish designed to impress.

Recipe by Simon Prest

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20 Minutes

Hard

hard

Ingredients

For the Bolognese:

500g beef mince
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
100ml red wine
1L tomato passata
Olive oil
Salt and pepper

For the Béchamel :

500ml milk
50g butter
50g plain flour
Salt to taste
Nutmeg (optional)

For the Fondue:

200 ml heavy cream
100 g finely grated Zanetti Parmigiano Reggiano (24–30 months aged)
Freshly ground black pepper (optional)

To Assemble :

Lasagna sheets
200g Zanetti Parmigiano Reggiano
Parmigiano fondue
Extra tomato sauce

Cooking Instructions

Prepare the Bolognese

01
Heat a splash of olive oil in a saucepan and cook the beef mince until nicely browned.
02
Add the onion, carrot and celery and cook until softened
03
Deglase with the red wine and allow it to reduce completely.
04
Add the tomato passata, season with salt and pepper, and simmer gently for 1–2 hours until rich and thick.

Prepare the Béchamel

01
Melt the butter in a saucepan, add the flour and cook for 2 minutes while stirring.
02
Gradually whisk in the milk until smooth. Continue cooking until thickened, then season lightly with salt and a pinch of nutmeg, if using.

Prepare the Parmesan Fondue

01
Heat the heavy cream in a small saucepan until it reaches 70–75°C (160–170°F). Do not allow it to boil.
02
Remove from the heat and gradually whisk in the finely grated Zanetti Parmigiano Reggiano until smooth
03
If necessary, return the saucepan to very low heat, keeping the temperature below 80°C (175°F).
04
Blend with an immersion blender for 20–30 seconds until silky and smooth. For an ultra-smooth finish, strain through a fine sieve.
05
Keep warm until ready to serve.

Make the lasagna

01
Assemble the Lasagna Layer: the lasagna sheets, bolognese, béchamel and generous amounts of Zanetti Parmigiano Reggiano.
02
For this recipe, aim for a more compact lasagna than usual. Avoid adding mozzarella between the layers, as we want a firmer structure that will hold together when cut and skewered.
03
Finish with an extra layer of Zanetti Parmigiano Reggiano on top.
04
Bake at 180°C for approximately 45 minutes, or until golden and bubbling. Allow the lasagna to cool completely, then refrigerate overnight. This step is essential to achieve a firm texture suitable for skewering.

Time for skewers

01
Remove the chilled lasagna from the tray and cut it into even cubes. Thread the cubes onto wooden skewers, stacking them carefully so they remain compact.
02
Heat a non-stick frying pan over medium heat. Grill each side of the lasagna skewers until golden and crispy, creating a crunchy exterior while keeping the inside soft and creamy.
03
To serve, spoon the warm Parmesan fondue onto the plate, place the lasagna skewers on top, and finish with a generous grating of Zanetti Parmigiano Reggiano.

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