There’s something irresistibly fun about biting into a golden, crispy exterior that gives way to gooey, melty cheese and rich flavors inside. That’s exactly what makes this Crispy Fried Lasagna Rolls Recipe so special—comfort food meets crunchy indulgence in every single bite.
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Why You'll Love This Recipe
I first stumbled upon this Crispy Fried Lasagna Rolls Recipe when I wanted something a little different than classic baked lasagna but didn’t want to sacrifice any of the creamy cheese goodness. Every time I make them, friends go nuts over how perfect the crispy outside contrasts with the soft, cheesy center.
- Crunchy Meets Creamy: The crispy coating is a game-changer that locks in that luscious spinach alfredo and mozzarella inside.
- Perfect Snack or Appetizer: These rolls are just the right size for sharing or popping in your mouth at a party.
- Customizable Filling: The spinach Alfredo sauce balances richness with freshness, and you can easily tweak it to your liking.
- Fun to Make: Rolling lasagna sheets into neat little logs is surprisingly satisfying—and the freezer step makes frying easier.
Ingredients & Why They Work
Each ingredient in this Crispy Fried Lasagna Rolls Recipe has a role in creating that perfect balance of texture and flavor. The spinach Alfredo sauce has creamy dairy, aromatics, and spice, while the coating adds crunch and a subtle kick from chili flakes. Gathering quality ingredients helps the whole dish shine.
- Unsalted butter: Acts as the foundation for the Alfredo sauce’s richness without overpowering the other flavors.
- Onion and garlic: These add aromatic depth; cooking the onion until golden unlocks sweetness that rounds out the sauce.
- Spices (salt, pepper, chili flakes, Italian seasoning): Layered seasoning gives complexity and a little heat—you can always adjust to taste!
- All-purpose flour: Helps thicken the sauce so it clings perfectly to the noodles without becoming gluey.
- Whole milk and heavy cream: The combination yields a creamy, smooth texture that’s lush but still light enough for rolling.
- Parmesan cheese: Adds umami and a salty, nutty edge that melds beautifully with mozzarella.
- Chopped spinach: A fresh touch to contrast the richness and pack in some greenery.
- Crushed crackers: Provide a crunchier, tastier coating than plain breadcrumbs—trust me on this!
- Mozzarella string cheese sticks: Perfect for melty centers that stay contained inside each roll.
- Lasagna sheets: Boiled just al dente, they’re flexible and sturdy enough for rolling without falling apart.
- Eggs: Create a sticky base for the coating to adhere, making sure every inch crisps up beautifully.
- Vegetable oil: Ideal for frying to get even, golden crispiness without burning.
- Tomato sauce (optional): A tangy contrast for dipping that I often serve alongside.
Make It Your Way
While I mostly keep this recipe as written, I’ve played around with a few variations that make it fit different moods or dietary needs. The beauty is in customizing the filling or spice level to match exactly what you love.
- Variation: I once swapped the spinach for sautéed mushrooms and fresh basil for a little earthiness, and it was a smash hit with mushroom lovers.
- Try fresh mozzarella: It gives an even creamier center, though be ready for a slightly softer roll that fries more delicately.
- Dietary tweak: Italian seasoned gluten-free flour and gluten-free lasagna sheets work perfectly if you want to avoid gluten.
- Extra spice: Adding a touch more chili flakes in the coating amps up the crunch with a spicy surprise.
Step-by-Step: How I Make Crispy Fried Lasagna Rolls Recipe
Step 1: Whip up the spinach Alfredo sauce
I start by melting butter over medium heat and sautéing finely chopped onion until it’s golden and tender—don’t rush this, it’s worth the wait. Toss in garlic and cook just until fragrant, then stir in salt, pepper, chili flakes, Italian seasoning, and flour to build flavor and thicken the base. Slowly add milk and cream, whisking away lumps, and cook until the sauce thickens just a bit. Stir in Parmesan cheese and chopped spinach at the end, then take it off the heat. This sauce is best when it’s rich and creamy but still spreadable, so keep an eye on its thickness.
Step 2: Prepare the coating and assemble the rolls
While your sauce cools, crush crackers until fine but still textured, then mix with Parmesan and chili flakes. Boil lasagna sheets until al dente, drain, and separate gently. Cut mozzarella sticks into four smaller sticks so they fit neatly inside your rolls. Slice each lasagna sheet in half to get manageable pieces. Then spread a generous layer of spinach Alfredo on each piece, place a mozzarella stick on one edge, and roll it up tight like a little log. Repeat to make about 16 rolls total. Pop them in the freezer for 15-20 minutes to firm up, which really helps them hold shape during frying.
Step 3: Fry your rolls to golden perfection
Beat eggs in a bowl for the coating dip. When the rolls are firm, dip each one into the egg, then thoroughly coat with your cracker mixture, paying special attention to sealing the ends so cheese won’t leak out during frying. Heat about 2 inches of vegetable oil to 350°F in a wide pan. Fry a test roll first to check timing and temperature—around 5-6 minutes while turning gently until even golden crispness covers every side. Fry the rest in batches, making sure not to overcrowd for that perfect crisp. Drain on a wire rack and serve hot, ideally with a side of tomato sauce for dipping.
Top Tip
Through years of making these Crispy Fried Lasagna Rolls, I’ve learned a few little tricks that make the process smoother and the results tastier. These tips help you avoid the common pitfalls and get a restaurant-quality crunch at home.
- Freeze before coating: Chilling the rolls helps them hold their shape so they don’t unravel in the hot oil.
- Seal the ends well: Be generous with coating the edges of each roll, so melty cheese stays inside without leaking out.
- Test fry your first roll: This helps you set the right oil temperature and cooking time before frying the whole batch.
- Use a wire rack after frying: Letting the rolls rest on a rack instead of paper towels keeps them crispy all around instead of soggy on the bottom.
How to Serve Crispy Fried Lasagna Rolls Recipe
Garnishes
I usually sprinkle freshly grated Parmesan and a pinch of chili flakes right on top for an extra kick of flavor and visual appeal. A handful of chopped fresh basil or parsley adds a bright, fresh note that balances the fried indulgence perfectly.
Side Dishes
I love pairing these crispy rolls with a simple arugula salad dressed lightly in lemon vinaigrette for contrast, or a bowl of marinara for dipping. Garlic bread and roasted veggies are tasty companions too if you want a fuller meal.
Creative Ways to Present
For special occasions, I arrange the rolls standing upright in a circle on a platter with dipping sauces in the middle. It’s a stunning appetizer display and makes grabbing one totally effortless. You can even thread toothpicks through for easy party finger food!
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container in the fridge for up to 3 days. Reheating in a hot oven or air fryer helps bring back that crispy exterior beautifully.
Freezing
Because these roll up so nicely, they freeze great too! I freeze them after assembling and coating, then separate with parchment paper in a freezer-safe container. When ready to eat, just fry from frozen—adding a minute or two to the cooking time works perfectly.
Reheating
My favorite method to reheat leftovers is in the oven at 375°F for about 10 minutes or until crisp again. The air fryer is another quick way to revive that crunch without drying them out.
Frequently Asked Questions:
Absolutely! Fresh lasagna sheets work beautifully because they’re tender and flexible, but boil them just until al dente to avoid them becoming too soft for rolling and frying.
Freezing the assembled rolls before frying firms them up so they hold together better. Also, make sure to coat the ends thoroughly with the cracker mixture to seal in the cheese and prevent leaks.
You can bake them at 400°F for about 20-25 minutes until golden and crispy, turning once halfway through. They won’t be quite as crunchy as fried but still delicious and a little lighter.
Vegetable oil or canola oil are fantastic choices because they have a neutral flavor and high smoke point, allowing for even, golden frying without burning the crust.
Final Thoughts
This Crispy Fried Lasagna Rolls Recipe is one of those dishes that turns everyday ingredients into something so special and share-worthy. Whether for a cozy night in or an impressive appetizer for guests, it adds that wow factor without complicated steps. I hope you enjoy making (and eating!) it as much as I do—and don’t be surprised if it becomes a new favorite to serve again and again.
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Crispy Fried Lasagna Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 16 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Crispy Fried Lasagna Rolls feature tender lasagna sheets filled with creamy spinach Alfredo sauce and mozzarella, rolled, coated in a flavorful cracker-parmesan crust, and deep-fried to golden perfection. Served hot with marinara sauce, these irresistible bites combine comforting Italian flavors with a crispy twist.
Ingredients
Spinach Alfredo Sauce
- 2 tablespoon unsalted butter
- ¼ medium onion, finely chopped
- 1 teaspoon minced garlic
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper
- ½ teaspoon chili flakes
- ½ teaspoon Italian seasoning
- 2 tablespoon 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 teaspoon chili flakes
Assembly
- 8 lasagna sheets, boiled to al dente according to package instructions and separated
- 4 Mozzarella string cheese sticks
- 2 large eggs
Frying & Serving
- Oil to deep fry (vegetable oil recommended)
- Tomato sauce to serve (optional)
Instructions
- Make Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add chopped onion and sauté until golden. Add minced garlic and sauté for a few seconds until fragrant.
- Season and Thicken Sauce: Stir in salt, pepper, chili flakes, Italian seasoning, and flour. Toast the mixture for 1 minute. Gradually add milk and cream, stirring gently to break down lumps. Cook until thickened slightly.
- Add Cheese and Spinach: Mix in grated Parmesan cheese and chopped spinach. Turn off the heat and adjust seasoning as needed. Allow sauce to cool to a spreadable consistency.
- Prepare Coating: Crush crackers using a rolling pin or food processor. Combine cracker crumbs with Parmesan cheese and chili flakes in a large bowl or deep plate.
- Prepare Cheese Sticks: Cut each mozzarella stick lengthwise in half, then cut each half widthwise to create 4 small sticks per cheese stick. If using fresh mozzarella, cut into similar-sized sticks.
- Prep Lasagna Sheets and Roll: Boil lasagna sheets until al dente and separate to prevent sticking. Cut each sheet in half to create shorter sheets.
- Assemble Rolls: Spread a layer of spinach Alfredo sauce evenly onto each half-sheet. Place one mozzarella stick at one end and roll tightly into a log. Repeat for all sheets to make 16 rolls.
- Firm Up Rolls: Place the rolls in the freezer for 15-20 minutes until they are firm enough for frying.
- Prepare Egg Wash: Break eggs into a large bowl and whisk thoroughly until smooth.
- Coat Rolls: Remove rolls from freezer one at a time, dip each in the egg wash, then coat thoroughly with the cracker mixture including the ends to prevent cheese leakage. Place coated rolls on a wire rack.
- Heat Oil: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Test one roll first.
- Fry Rolls: Gently place the test roll in hot oil. Stir and turn gently for 5-6 minutes until golden and crispy all over. Remove and taste for doneness.
- Cook Remaining Rolls: Fry the remaining rolls in batches of 2-3, avoiding overcrowding. Fry until golden and crispy.
- Serve: Serve the fried lasagna rolls hot with optional marinara sauce on the side. Enjoy!
Notes
- Freezing the rolls before frying helps keep their shape and prevents cheese from oozing out during frying.
- You can substitute crushed crackers with fine bread crumbs if preferred.
- If fresh spinach is unavailable, frozen chopped spinach works well; just thaw and drain it before adding.
- Use a thermometer to maintain oil temperature at 350°F to ensure even frying and prevent greasy rolls.
- For a vegetarian version, ensure that the cheese used is free from animal rennet if desired.
- Storing leftover rolls should be done in the refrigerator and reheated in an oven or air fryer for best results; avoid microwaving to keep crispiness.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg
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