Name: Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe
Prep time: 45 min
Cook time: 45 min
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 so they don't stick together; 4 Mozzarella string cheese sticks; 2 large eggs; Oil to deep fry; Tomato sauce to serve (optional)

Hear me out — there’s something truly delightful about the crunch you get from these Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe. Combining melty cheese, creamy spinach Alfredo, and a satisfyingly crisp crust, they bring Italian comfort food to a whole new level of fun and flavor.

Seven golden brown fried cheese rolls are arranged on a wooden board, with one roll broken open at the front showing melted white cheese stretching out that is dotted with green herbs inside a crisp, textured outer layer. Small green herb leaves are scattered around the rolls. In the top right corner, a small wooden bowl filled with bright red sauce is visible, and the background has a white marbled texture partly covered by a soft white cloth. 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 with Spinach Alfredo Recipe
Top Tip
How to Serve Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe

Why You'll Love This Recipe

These crispy fried lasagna rolls aren’t just about the satisfying crunch (though that’s a huge part). I've made a ton of lasagna variations, but this one nails the balance of creamy spinach Alfredo sauce, gooey cheese, and that perfect golden crust—making it a memorable meal you’ll want again and again.

Crunch meets creaminess: You get the addictive contrast of a crispy, golden bite with a luscious, cheesy center every time.
Spinach Alfredo twist: The spinach adds freshness and color, while the rich Alfredo sauce keeps things velvety and flavorful.
Easy portion-friendly rolls: Making rolls from full lasagna sheets means you can serve these as perfect individual bites or a fun dinner option.
Fun to make and share: Rolling and frying makes this a great recipe to cook alongside family or friends, turning dinner prep into a fun kitchen activity.

Ingredients & Why They Work

The ingredients in this Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe come together so harmoniously — each element plays a role in flavor, texture, or ease of preparation. Plus, they’re pretty straightforward to find, which I always appreciate when craving something special but doable.

Flat lay of two whole brown eggs with clean shells, a few fresh spinach leaves, a small pile of uncooked rectangular lasagna sheets, four mozzarella string cheese sticks, a small white ceramic bowl of yellow unsalted butter cubes, a small white ceramic bowl of finely chopped pale yellow onion, a small white ceramic bowl of minced fresh garlic, a small white ceramic bowl of grated Parmesan cheese, a small white ceramic bowl of crushed pale golden crackers, a small white ceramic bowl of whole milk, a small white ceramic bowl of heavy cream, a small white ceramic bowl of bright red chili flakes, a small white ceramic bowl of mixed Italian seasoning, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, arranged symmetrically and balanced 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: Gives the Alfredo sauce that rich base without overpowering the spinach or cheese.
Onion: Softly caramelized to deepen the sauce’s flavor, making it more complex and savory.
Garlic: Adds that aromatic punch that’s signature to Italian dishes.
Salt & Pepper: To season just right; don't skip tasting as you go here.
Chili Flakes: Bring a subtle heat that wakes up the palate without overpowering.
Italian Seasoning: A fragrant blend that takes the sauce into classic comfort food territory.
Flour: Essential for thickening the Alfredo into that perfect spreadable texture.
Whole Milk & Heavy Cream: Create the creamy, indulgent consistency that clings perfectly to the pasta.
Parmesan Cheese: For sharp, nutty flavor and a velvety finish to the sauce and coating.
Spinach (fresh or frozen): Adds vibrant color and an earthy freshness to balance the richness.
Crushed Crackers or Bread Crumbs: For that irresistible crunchy coating.
Mozzarella String Cheese Sticks: Melty, gooey goodness inside each roll.
Lasagna Sheets: The roll’s canvas; boiled to al dente so they’re flexible yet sturdy.
Eggs: Help the coating stick beautifully during frying.
Oil for Frying: Vital for that perfect golden crust that’s crisp without being greasy.
Tomato Sauce (optional): A classic dipping option to brighten the richness.

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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

One of my favorite things about this recipe is how easy it is to tweak. Whether you're into spicier bites or prefer to keep it classic, these lasagna rolls are like a blank canvas ready for your unique touch.

Variation: Sometimes I sneak in some sautéed mushrooms or swap the mozzarella for a smoky provolone to change up the flavor profile — give it a try if you want a twist!

Step-by-Step: How I Make Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe

Two pieces of crispy fried rolls are held by a woman's hands with dark red nail polish. Each roll shows three layers: a crunchy golden-brown outer layer, a thin light beige inner layer, and an inner filling of melted white cheese with bits of green herbs. The rolls are broken in half to display the melty center clearly. In the background, more rolls with the same golden texture are placed blurred on a wooden board with a small bowl of reddish-orange sauce behind them. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Creamy Spinach Alfredo Sauce

Start by melting the butter over medium heat — the scent alone is worth the wait. Toss in finely chopped onions and let them turn golden; this little caramelization adds so much depth, don’t rush it! Then garlic joins the party for just a quick saute to keep it fresh and not bitter. Sprinkle in salt, pepper, chili flakes, and Italian seasoning to build layers of flavor. Now, add the flour and toast it for about a minute — this is the magic for thickening the sauce. Slowly whisk in the milk and cream, stirring gently to avoid lumps. Patience here is key; cook until it’s thick enough to coat a spoon but still soft enough to spread. Finally, stir in Parmesan and your chopped spinach — the sauce’s color goes from creamy white to a gorgeous green hue. I always taste now and adjust seasoning before setting it aside to cool; trust me, this little step makes all the difference.

Step 2: Prepare the Coating and Pasta

While your sauce cools, crush your crackers in a zip-top bag or with a rolling pin — you want a mix of fine crumbs and some bigger chunks for texture. Mix in Parmesan and chili flakes to the crumb mix for extra flavor. You’ll also want to boil your lasagna sheets just until al dente, so they’re easy to roll without tearing. Keep them separated and lightly oiled if needed, so no sticky mess.

Step 3: Roll ‘Em Up with Cheese and Sauce

Cut each lasagna sheet in half — think of these as your roll bases. Spread a generous layer of the spinach Alfredo sauce over each piece; don’t skimp here, the creaminess inside is what makes it shine. Slice your mozzarella sticks into quarters lengthwise so they fit perfectly inside the roll. Place one slice at the edge and roll tightly into a compact log. Working with smaller halves makes rolling easier and less likely to tear. Freeze these rolls for 15-20 minutes — this step is a game changer for holding their shape when frying.

Step 4: Coat and Fry to Golden Perfection

Whisk eggs in a bowl for the egg wash. Take your chilled roll, dip it thoroughly in egg, then press into the cracker coating, covering every side, especially the ends, so that melty cheese won’t escape when sizzling in the oil. Heat oil to 350°F; I like using a wide pan so the rolls have space to cook evenly. Test-fry one roll first — this helps you gauge timing and oil temp. You want a golden, crispy crust without browning too fast or leaving the inside undercooked. Fry for 5-6 minutes, turning gently for even color. Drain on a wire rack to keep crispiness and repeat in batches.

Top Tip

After making these crispy fried lasagna rolls several times, I’ve learned a few game-changing tips that will guarantee your success and keep cleanup easy.

Chill Rolls Before Frying: Freezing the assembled rolls for 15-20 minutes firms them up enough to keep cheese inside and helps them hold their shape during frying.
Don’t Overcrowd the Pan: Fry in small batches so the oil temperature stays steady — this prevents soggy coating and uneven cooking.
Use a Wire Rack for Draining: Instead of paper towels, a rack keeps the crust crisp without steaming from trapped oil.
Test Your Oil Heat: Fry a single roll to check if the oil is the right temp; adjust heat before the rest to avoid greasy or burnt rolls.

How to Serve Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe

crispy fried lasagna - Serving Suggestion

Garnishes

I love topping these rolls with a sprinkle of fresh basil leaves and a dusting of extra Parmesan — it adds a pop of color and an aromatic lift. Sometimes, I drizzle a little balsamic reduction for contrast, but a simple squeeze of lemon juice works beautifully too.

Side Dishes

Pair these with a crisp mixed green salad dressed lightly in vinaigrette, or serve alongside a simple roasted vegetable medley to balance out the richness. Garlic bread also fits perfectly if you're looking for a hearty Italian feast.

Creative Ways to Present

For special occasions, I like arranging the rolls standing upright on a platter, nestled closely like little lasagna logs — it looks stunning and invites guests to dig in. A small bowl of warm marinara or extra Alfredo on the side makes dipping fun and keeps things interactive at the table.

Make Ahead and Storage

Storing Leftovers

Leftover rolls are best stored in an airtight container in the fridge for up to 2 days. I usually place them on a wire rack set over parchment to keep the coating from getting soggy before refrigerating.

Freezing

I’ve frozen these rolls after assembling and coating but before frying. Just freeze them on a tray until solid, then transfer to a zip-top bag. When ready to eat, fry them straight from frozen — just add a minute or two to the cooking time for that perfect crispy finish.

Reheating

To keep that glorious crunch when reheating leftovers, I pop them in a 350°F oven for 10-15 minutes on a wire rack. Microwave makes it easy but tends to soften the coating, so I reserve that method only as a last option.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen in this recipe?

Yes! Fresh spinach works beautifully in this recipe. Just chop it finely and sauté briefly until it wilts before stirring it into the Alfredo sauce to avoid any excess moisture affecting the sauce’s texture.

What’s the best way to prevent cheese from leaking out while frying?

The key is to make sure you coat the entire roll thoroughly, especially the ends, with both the egg wash and cracker coating. Plus, chilling the rolls until firm before frying helps the cheese stay contained and melts evenly without oozing out.

Can I bake these rolls instead of frying?

You absolutely can! Baking at 400°F on a wire rack for about 20 minutes will give you a crispy exterior, though it won't be quite as golden or crunchy as frying. It’s a great alternative if you want a lighter version or less mess.

How long do I need to boil the lasagna sheets?

Boil the lasagna sheets according to package instructions, but aim for al dente — usually around 8-10 minutes. You want them tender enough to roll easily but still firm to hold the filling without tearing.

Final Thoughts

Honestly, the first time I made these Crispy Fried Lasagna Rolls with Spinach Alfredo Recipe, I was hooked immediately. They bring that genius combination of crisp, creamy, cheesy, and fresh all in every bite — plus, they’re just plain fun to make. Whether it's a cozy family dinner or a casual dinner party, I highly recommend giving this recipe a whirl. You’ll enjoy the process, the aroma, and above all, that unbeatable crispy, melty indulgence on your plate.