Description

Crispy Fried Lasagna Rolls are a delightful twist on traditional lasagna, featuring al dente lasagna sheets filled with creamy spinach Alfredo sauce and mozzarella cheese, rolled up, coated in a flavorful cracker and cheese mixture, and deep-fried to golden perfection. These rolls make a perfect appetizer or snack served hot with a side of marinara sauce.

Ingredients

Scale

Spinach Alfredo Sauce:

2 tbsp unsalted butter
1/4 medium onion, finely chopped
1 tsp minced garlic
1/2 tsp salt (or to taste)
1/4 tsp pepper
1/2 tsp chili flakes
1/2 tsp Italian seasoning
2 tbsp all purpose flour
1 cup whole milk
1/4 cup heavy cream
1/3 cup grated Parmesan cheese
1/4 cup chopped spinach (frozen or fresh) - optional

Coating:

1 1/2 cups crushed crackers (or bread crumbs)
1/4 cup shredded Parmesan cheese
1/2 tsp chili flakes

Assembly:

8 lasagna sheets, boiled to al dente according to package instructions and separated to prevent sticking
4 Mozzarella string cheese sticks
2 large eggs

Frying & Serving:

Oil to deep fry (vegetable oil recommended)
Tomato sauce to serve (optional)

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Instructions

Prepare Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add chopped onion and sauté until golden. Add garlic and sauté until fragrant. Mix in salt, pepper, chili flakes, Italian seasoning, and flour, toasting for 1 minute. Gradually stir in milk and cream, breaking down lumps, and cook until thickened. Stir in Parmesan cheese and chopped spinach. Turn off heat and adjust seasoning as needed. Let sauce cool to a spreadable consistency.
Prepare Coating: Crush crackers using a rolling pin or food processor. Mix crushed crackers with Parmesan cheese and chili flakes in a large bowl or deep plate.
Assemble Rolls: Boil lasagna sheets until al dente, drain and separate. Cut mozzarella sticks into quarters lengthwise and widthwise for small sticks. Cut each lasagna sheet in half to form shorter sheets. Spread a layer of spinach Alfredo sauce evenly over each half sheet. Place one mozzarella stick at one end and roll tightly into a log. Repeat until all sheets are used, making 16 rolls total. Freeze rolls for 15-20 minutes until firm.
Coat Rolls: In a large bowl, whisk eggs until broken down. Remove frozen rolls and, one at a time, dip each roll into egg, then coat thoroughly in the cracker mixture, covering all sides and ends to prevent cheese leakage. Place coated rolls on a wire rack.
Fry Rolls: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Test fry one roll by gently placing it into the oil, turning gently often, for 5-6 minutes until golden and crispy. Let cool and taste for doneness. Fry remaining rolls in 2-3 batches, avoiding overcrowding.
Serve: Serve the crispy fried lasagna rolls hot with marinara sauce on the side. Enjoy!

Notes

Ensure the spinach Alfredo sauce is thick but not too thick for easy spreading.
If fresh spinach is used, blanch and chop before adding to the sauce.
Frozen spinach should be thawed and well-drained to avoid excess moisture.
Crackers can be substituted with seasoned bread crumbs for a different texture.
Chilling the rolls before coating helps maintain shape and prevents cheese from leaking during frying.
Maintain oil temperature at 350°F for even frying and crispy texture.
Use a wire rack after coating and frying to keep the rolls crispy.
Serve immediately for best taste; leftovers can be reheated in an oven for crispiness.

Nutrition

Serving Size: 1 roll
Calories: 220 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 45 mg