Description

Crispy Fried Lasagna Rolls are a delightful twist on traditional lasagna, featuring tender lasagna sheets rolled with creamy spinach Alfredo sauce and mozzarella sticks, coated in a flavorful crunchy crust, and deep-fried to golden perfection. Served hot with marinara sauce, these rolls make a perfect appetizer or snack for gatherings or cozy nights in.

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 so they don't stick together
4 Mozzarella string cheese sticks
2 large eggs

Frying & Serving:

Oil to deep fry
Tomato sauce to serve (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add the chopped onion and sauté until golden. Add minced garlic and sauté briefly until fragrant. Add salt, pepper, chili flakes, Italian seasoning, and flour; toast the flour for 1 minute while stirring. Gradually add whole milk and heavy cream, stirring continuously to break up lumps, and cook until the sauce thickens slightly. Stir in Parmesan cheese and chopped spinach, then remove the sauce from heat. Adjust seasoning as needed. Allow the sauce to cool to a spreadable consistency.
Prepare the Coating: Crush crackers using a rolling pin or food processor, then mix with shredded Parmesan cheese and chili flakes. Transfer the coating mixture to a large bowl or deep plate for dipping.
Boil Lasagna Sheets: Boil lasagna sheets according to package instructions until al dente. Drain and separate sheets to prevent sticking.
Prepare Cheese Sticks: Cut each mozzarella stick into four smaller sticks by halving lengthwise and then widthwise, ensuring each stick fits inside the lasagna sheet roll.
Assemble Rolls: Place a lasagna sheet on a clean surface and cut in half widthwise to make two shorter sheets. Spread a layer of the cooled spinach Alfredo sauce evenly on each half sheet. Place a mozzarella stick at one end of each sheet half and roll tightly into a log. Repeat to create a total of 16 rolls.
Freeze Rolls: Place the assembled rolls on a tray and freeze for 15-20 minutes to firm up before coating.
Prepare Egg Wash: In a large bowl, break and whisk 2 large eggs thoroughly.
Coat Rolls: Remove rolls from freezer. One at a time, dip each roll into the beaten eggs and then coat thoroughly in the cracker mixture, paying special attention to cover the ends well to prevent cheese from leaking. Place coated rolls on a wire rack.
Deep Fry Rolls: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Test fry one roll first, frying gently while turning for 5-6 minutes until golden and crispy all over. Let cool slightly and taste for doneness. Fry remaining rolls in 2-3 batches, ensuring not to overcrowd the pan.
Serve: Serve the fried lasagna rolls hot with marinara tomato sauce on the side for dipping. Enjoy this crispy, cheesy delight!

Notes

Use fresh or frozen spinach in the Alfredo sauce depending on availability; fresh should be chopped finely.
If mozzarella sticks are unavailable, fresh mozzarella cut into similar stick shapes works well.
Ensure the sauce is not too thick or too runny to allow easy spreading and proper texture.
Freezing the rolls before frying helps maintain their shape and prevents coating from falling off during frying.
Use a thermometer to maintain the oil temperature at 350°F for best frying results.
Serve immediately for the crispiest texture; reheating may reduce crunchiness.
For a vegetarian option, ensure all cheese used is suitable for vegetarians.

Nutrition

Serving Size: 1 roll
Calories: 320 kcal
Sugar: 2 g
Sodium: 440 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1.5 g
Protein: 11 g
Cholesterol: 55 mg