Name: Crispy Fried Spinach Alfredo Lasagna Rolls Recipe
Prep time: 1 h
Cook time: 30 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 (about 2 inches of vegetable oil); Tomato sauce to serve (optional)

There’s something incredibly satisfying about biting into crispy, golden rolls with gooey cheese and creamy spinach Alfredo inside. This Crispy Fried Spinach Alfredo Lasagna Rolls Recipe perfectly balances textures and flavors, making it a special dish worth sharing at any dinner table.

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 Spinach Alfredo Lasagna Rolls Recipe
Top Tip
How to Serve Crispy Fried Spinach Alfredo Lasagna Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Spinach Alfredo Lasagna Rolls Recipe

Why You'll Love This Recipe

Let me tell you, this dish quickly became one of my favorites because it takes classic lasagna flavors and turns them into crispy, handheld delights. You’re basically getting the comfort of a creamy lasagna with the fun crunch of fried bites – perfect for impressing guests or treating yourself.

Creamy and crispy: The contrast between alfredo sauce inside and the crunchy coating outside is just irresistible.
Easy to share: Rolls are perfect bite-sized portions that make serving a breeze.
Customizable: You can tweak the fillings or coatings for different flavors or dietary needs.
Great make-ahead: You can prep the rolls, freeze, and fry later when hunger strikes.

Ingredients & Why They Work

The ingredients for this Crispy Fried Spinach Alfredo Lasagna Rolls Recipe come together to create a rich, flavorful filling with a satisfyingly crunchy exterior. I always recommend fresh spinach if you can find it, and whole milk plus cream for that luscious sauce texture.

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: Adds richness and helps sauté the aromatics gently without burning.
Onion: Provides sweetness and depth once caramelized just right.
Garlic: Classic flavor building block that perks up the sauce.
Salt, pepper, chili flakes, Italian seasoning: This combo kicks the alfredo sauce up a notch without overpowering it.
All-purpose flour: Essential for thickening the sauce into that perfect creamy consistency.
Whole milk and heavy cream: Create a rich base that holds the cheese and spinach beautifully.
Parmesan cheese: Adds savory umami and helps thicken the sauce.
Chopped spinach: Fresh or frozen, it adds color, flavor, and nutrition.
Crushed crackers or bread crumbs: The secret to that crispy, golden coating.
Mozzarella string cheese: Melts perfectly inside, giving you those delightful cheese pulls.
Lasagna sheets: The base for the rolls, cooked al dente for the perfect tender bite.
Eggs: Help the coating stick so every roll crisps up beautifully.
Vegetable oil: For deep frying – neutral taste and great for high heat.
Tomato sauce (optional): To serve alongside, adding a tangy contrast.

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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

I love switching things up with this Crispy Fried Spinach Alfredo Lasagna Rolls Recipe. The sky’s the limit when it comes to fillings and coatings, so don’t be shy to experiment based on what you have or crave.

Variation: Sometimes I swap the mozzarella string cheese for fresh buffalo mozzarella slices for a creamier texture and more delicate flavor – it’s heavenly.
Spinach: If you want to sneak in more veggies, try adding finely chopped mushrooms or artichoke hearts in the alfredo sauce.
Spice level: Feel free to adjust the chili flakes — I like it with just a little kick, but you can crank it up for a bold punch.
Gluten-free option: Use gluten-free lasagna sheets and gluten-free crackers or panko for the coating.

Step-by-Step: How I Make Crispy Fried Spinach Alfredo Lasagna Rolls 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 the Creamy Spinach Alfredo Sauce

Start by melting the butter in a nonstick saucepan over medium heat. I like to sauté the finely chopped onion until they turn golden; this sweetness adds a great base flavor. Toss in the minced garlic for a quick sauté, just a few seconds until fragrant—don’t let it brown or it gets bitter.

Then add your spices—salt, pepper, chili flakes, and the Italian seasoning—along with the flour. Toast this mixture for about a minute; this step helps cook out the raw flour taste and thickens your sauce beautifully later.

Gradually whisk in the milk and cream, breaking down any lumps to get a silky smooth sauce. Cook until it thickens slightly, then stir in Parmesan cheese and chopped spinach. The sauce should be thick enough to spread but not stiff—it’ll firm up more as it cools, which is perfect for rolling.

Step 2: Prepare the Coating Mix

Crunch up your crackers or bread crumbs with a rolling pin or pulse in a food processor. Toss them with shredded parmesan cheese and chili flakes — a little spicy zest here adds amazing flavor and a golden crisp finish when fried. Keeping this mix in a deep plate makes dipping easier later.

Step 3: Assemble the Lasagna Rolls

Once your lasagna sheets are boiled al dente and separated so they don’t stick, slice each sheet in half. Spread a layer of the cooled spinach Alfredo sauce evenly on each piece. I cut mozzarella string cheese sticks into quarters lengthwise and widthwise so the cheese matches the roll size. Place one cheese stick at the edge of each sheet and roll it up snugly into a tight little log. You should end up with 16 rolls in total.

Pop these rolls in the freezer for 15–20 minutes to help them firm up before frying—this step is key to avoid melting cheese ooze during frying.

Step 4: Coat and Fry to Crispy Perfection

Whisk your eggs in a large bowl to make a smooth wash. Take the chilled rolls one by one, dip them in the egg, then roll generously in the cracker mixture, making sure the ends are sealed well to lock in the cheese goodness. Lay them out on a wire rack so they don’t get soggy.

Heat about 2 inches of vegetable oil in a deep, wide pan until 350°F. Fry a test roll first, turning gently so it browns evenly on all sides for about 5–6 minutes. Let it cool briefly, then taste to check you’re happy with the texture and seasoning.

Fry the remaining rolls in batches—don't overcrowd or the temperature will drop, resulting in greasy rolls. They come out golden, crunchy, and loaded with cheesy, creamy filling inside.

Top Tip

I’ve made these rolls numerous times and learned a few tricks that really elevate the final dish. Getting that perfect balance of crispy exterior and creamy filling can be tricky but totally worth the extra care.

Freeze Before Frying: Don’t skip chilling the rolls before coating and frying—this helps them hold their shape and prevents cheese from leaking out during the hot oil bath.
Control Oil Temperature: Use a thermometer and keep the oil steady at 350°F; too hot and the coating burns, too cold and the rolls soak up oil.
Seal the Ends Properly: Make sure you coat the roll ends thoroughly so the cheese stays wrapped inside during frying – I even press the crumbs a bit on the edges for a secure seal.
Test Batch First: Always fry one roll first to test doneness and seasoning – adjusting spice or cook time before committing to all rolls saves headaches later.

How to Serve Crispy Fried Spinach Alfredo Lasagna Rolls Recipe

Crispy Fried Spinach Lasagna - Serving Suggestion

Garnishes

I usually sprinkle a little extra grated Parmesan and chopped fresh parsley on top to brighten the plate and add a fresh note to the indulgent rolls. A light drizzle of good quality olive oil can also add some shine and subtle flavor.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil, or roasted vegetables for a balanced meal. If you want to keep the Italian flair, a side of marinara or arrabbiata sauce is perfect for dipping and adds a tangy contrast to the creamy rolls.

Creative Ways to Present

For special occasions, I’ve lined the rolls in a baking dish topped with a sprinkle of fresh herbs and Parmesan, popping it under the broiler for a minute to make them extra inviting. You can also serve them on wooden boards with small bowls of dipping sauces for a fun appetizer spread.

Make Ahead and Storage

Storing Leftovers

I like to store any uneaten rolls in an airtight container in the refrigerator for up to 3 days. To keep them crispy, I reheat them in a hot oven or air fryer rather than the microwave, which can make the coating soggy.

Freezing

These rolls freeze beautifully — after coating, lay them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to eat, fry them straight from frozen, just add a couple extra minutes to the frying time.

Reheating

To reheat, I prefer popping leftover rolls in a 375°F oven for 10-12 minutes or an air fryer for 5-7 minutes until crispy and warmed through. This keeps that perfect crunch while melting the cheese inside again.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

Absolutely! Frozen chopped spinach works perfectly. Just make sure to thaw and squeeze out any excess moisture before adding it to the Alfredo sauce to avoid a watery filling.

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

The key is to chill the assembled rolls in the freezer so the filling firms up, and then coat the ends really well with the egg wash and cracker mixture to seal them tightly before frying.

Can I bake these rolls instead of frying?

Yes, you can bake them at 400°F for 15-20 minutes or until golden and crispy. However, frying gives that classic golden crunch that’s hard to beat.

How do I store and reheat leftovers for best results?

Store in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crunch. Avoid microwaving if possible to keep the coating crispy.

Final Thoughts

This Crispy Fried Spinach Alfredo Lasagna Rolls Recipe has become my go-to when I want something comforting but with a fun twist. I promise once you try it, you’ll appreciate the contrast of textures and the rich, cheesy flavor that sings with every bite. Give it a try, and don’t be afraid to personalize it to suit your taste—the kitchen is your playground after all!