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
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 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
