Crispy Fried Lasagna Rolls Recipe

Ingredients

Spinach Alfredo Sauce

• 2 tbsp unsalted butter
• ¼ medium onion, finely chopped
• 1 tsp minced garlic
• ½ tsp salt (or to taste)
• ¼ tsp pepper
• ½ tsp chili flakes
• ½ tsp Italian seasoning
• 2 tbsp all purpose flour
• 1 cup whole milk
• ¼ cup heavy cream
• ⅓ cup grated Parmesan cheese
• ¼ cup chopped spinach (frozen or fresh) – optional

Coating

• 1 ½ cups crushed crackers (or bread crumbs)
• ¼ cup shredded parmesan cheese
• ½ tsp chili flakes

Assembly

• 8 lasagna sheets, boiled to al dente according to package instructions and separated so they don’t stick together
• 4 Mozzarella string cheese sticks
• 2 large eggs

Frying & Serving

• Oil to deep fry (vegetable oil or similar)
• Tomato sauce to serve (optional)

Instructions

1. Melt butter in a nonstick saucepan over medium heat. Add the finely chopped onion and sauté until golden. Add minced garlic and sauté for a few seconds until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and flour; toast the mixture for 1 minute. Gradually add whole milk and heavy cream while stirring continuously to break down lumps. Cook until slightly thickened. Add grated Parmesan cheese and chopped spinach; stir well. Remove from heat and adjust seasoning as needed. Let the sauce cool to a spreadable consistency.
2. Crush crackers using a rolling pin or food processor until finely ground. Combine crushed crackers, shredded Parmesan cheese, and chili flakes in a large bowl or deep plate and mix thoroughly.
3. Boil lasagna sheets to al dente per package instructions and separate to prevent sticking. Cut each mozzarella stick into quarters lengthwise and widthwise to form small sticks approximately the width of lasagna sheet halves.
4. Cut each lasagna sheet in half widthwise to create two shorter sheets. Evenly spread a layer of the cooled spinach Alfredo sauce on each half. Place one mozzarella stick on one end of each sheet half and roll tightly into a log. Repeat until all sheets and cheese are used, making 16 rolls total.
5. Place the assembled rolls in the freezer for 15-20 minutes to firm up for easier handling during coating and frying.
6. In a large bowl, whisk the eggs until fully combined.
7. Remove rolls from freezer. One at a time, dip each roll into the egg wash, then coat thoroughly with the cracker mixture, ensuring all sides and ends are covered to prevent cheese from leaking. Place coated rolls on a wire rack to set.
8. Heat 2 inches of vegetable oil in a wide-bottomed heavy pan to 350°F (175°C). Use a thermometer for accuracy.
9. Test by frying one roll first. Carefully lower it into the hot oil and gently turn it continuously for 5-6 minutes until evenly golden and crispy. Remove and drain on paper towels. Fry the remaining rolls in batches without overcrowding the pan.
10. Serve the crispy fried lasagna rolls hot, optionally alongside marinara or tomato sauce for dipping. Enjoy immediately for best texture and flavor.

Notes

• Ensure lasagna sheets are well separated after boiling to prevent sticking.
• Freezing the rolls before frying prevents them from falling apart in the oil.
• If fresh spinach is unavailable, frozen spinach can be used—drain excess water well before adding to the sauce.
• Use a thermometer to maintain consistent oil temperature at 350°F for optimal crispiness without greasiness.
• If you prefer a lighter version, consider baking the rolls at 400°F for 15-20 minutes until golden instead of deep frying.
• Substitute crackers with seasoned breadcrumbs for a different flavor profile.
• Use fresh mozzarella cut similarly if string cheese is unavailable.
• Allow rolls to cool slightly after frying to let cheese set and avoid burning when eating.