In a mixing bowl, combine dried white breadcrumbs, semolina, lemon zest, dried oregano, and Parmigiano Reggiano.

Prepare the beef lasagne according to the package instructions. Once cooked, allow it to cool completely before cutting it into bite-sized pieces.

Carefully dredge each piece of cooled lasagne in plain flour, ensuring each piece is fully coated.

In a separate bowl, beat the eggs. Dip each floured lasagne piece into the beaten eggs, ensuring they are completely covered.

Roll each egg-dipped lasagne piece in the breadcrumb mixture, making sure they are well coated.

In a frying pan, spray a generous amount of cooking oil and heat it over medium heat.

Once the oil is hot, carefully add the lasagne pieces. Fry until golden brown and crispy, approximately 4-5 minutes on each side.

Remove from the pan and let the crispy bites drain on paper towels.

If desired, sprinkle with fresh thyme sprigs before serving.