These Crispy Fried Lasagna Rolls are about to become your favorite twist on traditional lasagna! With a cheesy middle, lasagna sheets rolled up in a tasty spinach alfredo sauce, and a crispy coating, they have it all. They’re not too hard to make, can be prepped ahead and frozen, and will impress any guest at a party!
What Are Crispy Fried Lasagna Rolls Made Of?
These rolls have 4 main components:
- Lasagna Sheets: Boil the sheets until al dente, then roll them up with the sauce.
- Spinach Alfredo Sauce: A simple yet delicious cheesy sauce spread on each lasagna sheet.
- Mozzarella: Creates a gooey cheese pull in the middle. Use either fresh mozzarella sticks or mozzarella string cheese.
- Crispy Coating: Each roll is dipped in egg and coated with a mix of crushed crackers, parmesan, and chili flakes.
Crispy Fried Lasagna Rolls
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 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 and separated
- 4 mozzarella string cheese sticks
- 2 large eggs
**Frying & Serving:**
- Oil for deep frying
- Tomato sauce optional
Instructions
**Spinach Alfredo Sauce:**
- Melt butter in a nonstick saucepan over medium heat. Add the chopped onion and sauté until golden.
- Add the garlic and sauté until fragrant.
- Add salt, pepper, chili flakes, Italian seasoning, and flour. Toast for 1 minute.
- Add the milk and cream, stirring gently to break down lumps. Cook until the mixture thickens slightly.
- Stir in the Parmesan cheese and chopped spinach.
- Turn off the heat. The sauce should be thick but spreadable as it cools.
**Coating:**
- Crush the crackers and mix with Parmesan cheese and chili flakes. Place in a large bowl or deep plate.
**Assembly:**
- Boil the lasagna sheets if not done already.
- Cut each mozzarella stick into 4 smaller sticks.
- Place a lasagna sheet on a clean surface and cut in half.
- Spread a layer of spinach alfredo sauce on each half.
- Place a mozzarella stick on one end and roll tightly into a log.
- Repeat until all sheets are used (you should have 16 rolls).
- Freeze rolls for 15-20 minutes to firm up.
- Beat the eggs in a large bowl.
- Dip each roll in the egg, then coat with the cracker mixture. Make sure to coat well, especially the ends.
- Place coated rolls on a wire rack.
**Frying & Serving:**
- Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F.
- Fry one test roll, stirring gently for 5-6 minutes until golden and crispy. Taste to ensure it’s cooked to your liking.
- Fry remaining rolls in batches, avoiding overcrowding.
- Serve hot with marinara sauce. Enjoy!
Notes
To prep ahead, assemble and coat the rolls but don’t fry. Freeze uncooked rolls and fry them directly from the freezer when ready. Always test-fry one roll to adjust oil temperature and cooking time.