Description
Crispy Fried Lasagna Rolls are a delightful twist on classic lasagna, featuring al dente lasagna sheets filled with creamy spinach Alfredo sauce and melted mozzarella sticks, coated in a crunchy cracker and Parmesan mixture, then deep-fried to golden perfection. Served hot with optional marinara sauce, these rolls are a perfect appetizer or snack packed with rich flavors and satisfying textures.
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 (about 2 inches)
- Tomato sauce to serve (optional)
Instructions
- Prepare the Spinach Alfredo Sauce: Melt the unsalted butter in a nonstick saucepan over medium heat. Add the finely chopped onion and sauté until golden. Add the minced garlic and cook for a few seconds until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and all purpose flour. Toast the mixture for 1 minute while stirring to cook out the raw flour taste. Gradually pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Cook until the sauce thickens slightly. Remove from heat, then mix in the grated Parmesan cheese and chopped spinach. Adjust seasoning to taste. The sauce should be thick but spreadable as it will thicken further when cooled.
- Prepare the Coating: Crush the crackers using a rolling pin or food processor until finely crushed. Combine the crushed crackers with shredded Parmesan cheese and chili flakes in a large bowl or deep plate. Set aside.
- Assemble the Lasagna Rolls: Boil the lasagna sheets until al dente as per package instructions. Drain and separate sheets to prevent sticking. Cut each mozzarella string cheese stick into four smaller sticks by slicing in half lengthwise and then widthwise. Cut each lasagna sheet in half widthwise, creating two smaller sheets per sheet. Spread a thin layer of the spinach Alfredo sauce evenly over each half-sheet. Place one mozzarella stick at the edge of the sheet and roll tightly into a log shape. Repeat with all sheets to yield 16 rolls. Place the rolls on a tray and freeze for 15 to 20 minutes until firm.
- Prepare Egg Wash and Coat Rolls: Crack the eggs into a large bowl and whisk until smooth. Remove the rolls from the freezer. Working one at a time, dip each roll into the egg wash, making sure it is fully coated, especially the edges, to prevent cheese leakage. Then dredge each roll thoroughly in the cracker and Parmesan coating mixture. Place coated rolls on a wire rack and repeat until all rolls are prepared.
- Fry the Rolls: Heat about 2 inches of vegetable oil in a wide-bottomed pan or deep fryer to 350°F (175°C). Test the temperature by frying one roll first. Carefully place the test roll into the hot oil and gently stir it to prevent sticking. Fry for 5 to 6 minutes, turning occasionally, until the roll is golden brown and crispy all over. Remove and let it cool slightly to check doneness and taste. Once confirmed, fry the remaining rolls in batches of 2 to 3, making sure to not overcrowd the pan to maintain oil temperature and crispiness. Drain excess oil by placing rolls on paper towels if needed.
- Serve: Serve the crispy fried lasagna rolls hot, optionally with a side of warm marinara tomato sauce for dipping. Enjoy as a delicious appetizer or snack packed with creamy, cheesy goodness and crunchy texture.
Notes
- Freezing the assembled rolls before coating helps them hold their shape and prevents cheese from leaking during frying.
- You can substitute crushed crackers with breadcrumbs if preferred.
- For a milder spice, reduce or omit the chili flakes in both the sauce and coating.
- Make sure the oil temperature is maintained around 350°F to ensure even frying and avoid greasy rolls.
- Use fresh mozzarella sticks if string cheese is unavailable, cutting into similar stick shapes.
- Serve immediately after frying for the crispiest texture; reheating may soften the coating.
- Ensure lasagna sheets are drained well after boiling to prevent sogginess during assembly.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
