In Rome, Supplì al Telefono are the OG fried carbs. But in recent years, Roman street food spots, especially pizza-by-the-slice joints, and inventive home cooks have begun riffing on the format, pushing boundaries while staying rooted in tradition. Enter fried lasagna: a caloric, handheld twist that reimagines Sunday’s baked pasta as a crunchy, golden brick (mattonella). Layers of pasta, ragù, and béchamel are chilled, cut into squares, breaded, and deep-fried until crisp. The recipe below is for a whole tray, but it can easily be modified to fry whatever leftovers you’ve got. Just make sure the lasagna isn’t fridge cold when you start frying.