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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Crispy Fried Spinach Alfredo Lasagna Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
Crispy Fried Lasagna Rolls feature tender lasagna sheets rolled with creamy spinach Alfredo sauce and melted mozzarella cheese, coated in a crunchy seasoned cracker crust and deep-fried to golden perfection. These appetizer-style rolls are perfect for dipping in tomato sauce and make an irresistible snack or party treat.
Ingredients
Spinach Alfredo Sauce:
- 2 tablespoon unsalted butter
- ¼ medium onion, finely chopped
- 1 teaspoon minced garlic
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper
- ½ teaspoon chili flakes
- ½ teaspoon Italian seasoning
- 2 tablespoon 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 teaspoon 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 of vegetable oil)
- Tomato sauce to serve (optional)
Instructions
- Prepare 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 whole milk and heavy cream, whisking to break up lumps. Cook until the mixture thickens slightly. Stir in Parmesan cheese and chopped spinach, then remove from heat. Adjust seasoning if needed and let cool until spreadable.
- 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 and set aside for coating later.
- Prepare the lasagna rolls: Boil lasagna sheets until al dente, drain and keep separate to avoid sticking. Cut each mozzarella stick into four equal sticks. Cut each lasagna sheet in half to create shorter sheets. Spread an even layer of spinach Alfredo sauce over each half sheet. Place one mozzarella stick at one end and tightly roll the sheet into a log shape. Repeat for all sheets to make 16 rolls. Place rolls in the freezer for 15-20 minutes to firm up.
- Coat the rolls: Whisk the eggs in a large bowl until smooth. Remove rolls from freezer one at a time, dip each roll in the beaten eggs, then coat thoroughly with the cracker mixture, making sure to cover all surfaces especially the ends to prevent cheese leakage. Place coated rolls on a wire rack.
- Fry the rolls: Heat about 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Fry one test roll first, gently turning for 5-6 minutes until golden and crispy all over. Allow to cool and taste to ensure doneness. Fry remaining rolls in 2-3 batches, avoiding overcrowding. Drain on paper towels if desired.
- Serve: Serve the crispy fried lasagna rolls hot with tomato sauce for dipping if desired. Enjoy as a delightful appetizer or snack.
Notes
- To prevent sticking while boiling, add a little oil to the water and stir lasagna sheets gently.
- If fresh mozzarella is used, cut it into similar stick shapes as string cheese for uniform filling.
- Freezing the rolls before frying helps maintain shape and prevents cheese from leaking out during frying.
- You can substitute crushed crackers with seasoned bread crumbs for extra flavor.
- If you don’t have a thermometer, test oil readiness by dropping a small piece of bread; it should sizzle and brown in about 1 minute.
- Serve immediately for the best crispy texture; leftovers can be reheated in an oven or air fryer.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
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