Description

Crispy Fried Lasagna Rolls are a delightful twist on traditional lasagna, featuring tender boiled lasagna sheets rolled with creamy spinach Alfredo sauce and mozzarella cheese, coated in a spicy cracker crust, and deep-fried to golden perfection. Perfect as a crispy appetizer or snack, these rolls are served hot with tomato sauce for dipping.

Ingredients

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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)

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Instructions

Make the Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add the chopped onion and sauté until golden. Add garlic and sauté briefly until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and flour; toast for 1 minute. Slowly add milk and cream, stirring to break down lumps, and cook until the sauce thickens. Stir in Parmesan cheese and chopped spinach, then turn off heat and adjust seasoning. Let the sauce cool to a spreadable consistency.
Prepare the Coating: Crush crackers using a rolling pin or food processor. Mix crushed crackers with Parmesan cheese and chili flakes in a large bowl or deep plate.
Assemble the Rolls: Boil the lasagna sheets al dente and separate them. Cut mozzarella sticks into quarters lengthwise to create small sticks. Cut each lasagna sheet in half widthwise to make shorter sheets. Spread an even layer of spinach Alfredo sauce on each half. Place a mozzarella stick on one end and roll tightly into logs. Repeat to make 16 rolls total. Freeze rolls for 15-20 minutes to firm up.
Prepare Egg Wash: Crack 2 eggs into a bowl and whisk until fully combined.
Coat the Rolls: Remove frozen rolls from freezer one at a time. Dip each roll in the egg wash, then coat thoroughly with the cracker mixture, ensuring the ends are well covered to prevent cheese leakage. Place coated rolls on a wire rack.
Deep Fry the Rolls: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Fry one test roll for 5-6 minutes, gently turning to brown evenly, until golden and crispy. Cool and taste to confirm doneness. Fry remaining rolls in 2-3 batches, avoiding overcrowding.
Serve: Serve hot immediately with tomato sauce for dipping. Enjoy the crispy, cheesy rolls as a delicious appetizer or snack.

Notes

Freezing the assembled rolls before frying helps them hold their shape and prevents cheese leakage.
If you cannot find mozzarella string sticks, use fresh mozzarella cut into similar-sized sticks.
Use crushed crackers for a crispier coating or bread crumbs for a more traditional texture.
Monitor oil temperature closely to ensure even frying and avoid greasy rolls.
Leftover rolls can be rewarmed in a hot oven for crispness but may lose some texture quality.

Nutrition

Serving Size: 1 roll
Calories: 220 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 40 mg