Name: Crispy Fried Lasagna Rolls Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 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; 1 ½ cups crushed crackers (or bread crumbs); ¼ cup shredded Parmesan cheese; ½ tsp chili flakes; 8 lasagna sheets, boiled to al dente according to package instructions and separated; 4 Mozzarella string cheese sticks; 2 large eggs; Oil to deep fry (vegetable oil recommended); Tomato sauce to serve (optional)

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.

The image shows eight golden-brown fried sticks arranged on a wooden board, each with a crispy, crunchy outer layer. One stick is open, revealing a soft, stretchy white cheese filling with green herbs inside. Small green herb leaves are scattered around the board. A small wooden bowl with red sauce is placed at the top right corner of the board. The wooden board is placed on a white marbled surface, with a white cloth partially visible underneath in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Lasagna Rolls Recipe
Top Tip
How to Serve Crispy Fried Lasagna Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Lasagna Rolls Recipe

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.

Flat lay of a few fresh green spinach leaves, a small white ceramic bowl of pale yellow unsalted butter cubes, a quarter of a medium yellow onion finely chopped on a white ceramic plate, a small white ceramic bowl with minced garlic, two large whole brown eggs with clean shells, a small white ceramic bowl filled with finely crushed golden crackers, a small white ceramic bowl of grated pale yellow Parmesan cheese, a small white ceramic bowl of red chili flakes, a small white ceramic bowl of mixed Italian dried herbs, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl with creamy whole milk, a small white ceramic bowl of thick pale cream, eight rectangular pale ivory lasagna sheets laid out flat, four whole mozzarella string cheese sticks with smooth white surfaces, a small white ceramic bowl of deep red tomato sauce, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up of a woman's hand holding a broken golden brown fried roll showing three layers: a crispy outer layer, a light beige dough middle with herbs, and a creamy white cheese center, with a white marbled surface underneath; more fried rolls are blurred and lying on a wooden board in the background with a small bowl of bright orange dipping sauce. Photo taken with an iphone --ar 2:3 --v 7

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

crispy fried lasagna - Serving Suggestion

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:

Can I use fresh lasagna sheets for this recipe?

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.

What’s the best way to prevent cheese from leaking out during 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.

Can I bake these rolls instead of frying?

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.

What’s the best oil to use for frying these lasagna rolls?

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.