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
Scale
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
- 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
