Printed September 2, 2026
Lasagna Scotch Eggs with Arrabiata Dipping Sauce
The British pub classic gets an Italian makeover using crumbled lasagna as the coating. Layers of pasta, cheese, and meat sauce compress around a soft-boiled egg, creating the most baroque handheld food imaginable.
Ingredients
- 4 cups leftover lasagna, cold
- 6 large eggs (plus 3 for breading)
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan
- 1 teaspoon dried oregano
- Vegetable oil for frying
- 1 can (14 oz) crushed tomatoes
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup fresh basil
- 2 tablespoons olive oil
- Salt and black pepper
Preparation
Scotch eggs are already absurd—a hard-boiled egg wrapped in sausage, breaded, and fried. Using lasagna instead of sausage pushes the concept into beautiful, ridiculous territory. But it works because lasagna, when cold, becomes dense and pliable.
Preparing the Eggs
Bring a pot of water to a boil. Gently lower 6 eggs into the water and cook for exactly 6 minutes. Transfer immediately to an ice bath. Once cool, peel carefully. These soft-boiled eggs will have jammy yolks that ooze when you cut into the finished product.
The Lasagna Wrap
Remove your lasagna from the fridge and let it sit for 10 minutes—you want it pliable but still cold. Break it up into a bowl, mashing slightly with a fork. It should hold together when squeezed. Divide into 6 portions.
- Take one portion and flatten it in your palm
- Place a peeled soft-boiled egg in the center
- Carefully wrap the lasagna around the egg, sealing completely
- Roll gently to create a smooth surface
- Repeat with remaining eggs and lasagna
- Refrigerate for 30 minutes to firm up
Arrabiata Sauce
Heat olive oil in a saucepan. Add garlic and red pepper flakes, cooking until fragrant. Add crushed tomatoes and simmer for 15 minutes. Stir in basil, salt, and pepper. This angry sauce complements the rich eggs perfectly.
Mix breadcrumbs with Parmesan and oregano. Beat remaining 3 eggs. Roll each lasagna-wrapped egg in breadcrumbs, then egg, then breadcrumbs again. Fry in 350°F oil for 5-6 minutes until deep golden. Cut in half to reveal the layers: crispy crust, lasagna with ribbons of pasta and cheese, and that glorious molten yolk center.
