Description
Crispy Fried Lasagna Rolls are a delicious twist on classic lasagna. Filled with creamy spinach Alfredo sauce and gooey mozzarella, these rolls are coated in a flavorful crunchy cracker crust and deep-fried to golden perfection. Perfect as a snack or appetizer, they combine the comforts of Italian flavors with an irresistible crispy texture.
Ingredients
Scale
Spinach Alfredo Sauce:
- 2 tbsp unsalted butter
- 0.25 medium onion, finely chopped
- 1 tsp minced garlic
- 0.5 tsp salt (or to taste)
- 0.25 tsp pepper
- 0.5 tsp chili flakes
- 0.5 tsp Italian seasoning
- 2 tbsp all purpose flour
- 1 cup whole milk
- 0.25 cup heavy cream
- 0.33 cup grated Parmesan cheese
- 0.25 cup chopped spinach (frozen or fresh) – optional
Coating:
- 1.5 cups crushed crackers (or bread crumbs)
- 0.25 cup shredded parmesan cheese
- 0.5 tsp chili flakes
Assembly:
- 8 lasagna sheets, boiled to al dente and separated
- 4 Mozzarella string cheese sticks
- 2 large eggs
Frying & Serving:
- Oil to deep fry (about 2 inches in a pan)
- Tomato sauce to serve (optional)
Instructions
- Make Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add the chopped onion and sauté until golden. Add garlic and sauté for a few seconds until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and flour. Toast the flour mixture for 1 minute. Gradually add milk and cream, stirring gently to break up any lumps. Cook until sauce thickens slightly. Stir in Parmesan cheese and chopped spinach. Remove from heat and adjust seasoning. Let sauce cool to a spreadable consistency.
- Prepare 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 Rolls: After boiling lasagna sheets to al dente, cut each into half. Slice mozzarella sticks into four thin sticks each. Spread a layer of spinach Alfredo sauce evenly on each lasagna piece. Place one mozzarella stick on one end and roll tightly into a log. Repeat to make 16 rolls total. Place rolls in the freezer for 15-20 minutes to firm up.
- Prepare Egg Wash and Coat Rolls: Whisk eggs in a large bowl. Remove rolls from freezer one at a time, dip each in egg wash, then coat thoroughly in the cracker mixture, covering all sides and ends to prevent cheese leakage. Place coated rolls on a wire rack.
- Fry Rolls: Heat about 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Fry one test roll first, turning gently for 5-6 minutes until golden and crispy. Let cool and taste to confirm doneness. Fry remaining rolls in 2-3 batches, avoiding overcrowding the pan.
- Serve: Serve the crispy fried lasagna rolls hot with tomato sauce or marinara sauce on the side if desired. Enjoy this crispy, cheesy delight!
Notes
- Boil lasagna sheets until just al dente to avoid overcooking during frying.
- If fresh mozzarella is used instead of string cheese, cut into similar stick shapes for uniform rolling.
- Freezing the rolls before frying helps keep them firm and prevents cheese from leaking out during cooking.
- Maintain oil temperature at 350°F to ensure even frying and prevent greasy rolls.
- Use crushed crackers or bread crumbs for the coating based on availability and texture preference.
- Serve immediately after frying for best texture and flavor.
