Description
These Crispy Fried Lasagna Rolls are a delightful twist on traditional lasagna, featuring al dente lasagna sheets filled with a creamy spinach Alfredo sauce and gooey mozzarella, rolled, coated in a flavorful crumb mixture, and deep-fried to golden perfection. Perfect as an appetizer or snack, served with marinara sauce for dipping.
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
- 4 Mozzarella string cheese sticks
- 2 large eggs
Frying & Serving:
- Oil to deep fry (vegetable oil recommended)
- Tomato sauce to serve (optional)
Instructions
- Prepare Spinach Alfredo Sauce: Melt butter in a nonstick saucepan over medium heat. Add the finely chopped onion and sauté until golden. Add minced garlic and sauté for a few seconds until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and flour, toasting for 1 minute. Slowly add whole milk and heavy cream, stirring gently to break down lumps. Cook until the sauce thickens slightly. Stir in Parmesan cheese and chopped spinach. Turn off heat and adjust seasoning as needed. Let the sauce cool to a spreadable consistency.
- Prepare Coating: Crush crackers using a rolling pin or food processor. Mix the crushed crackers with shredded Parmesan cheese and chili flakes in a large bowl or deep plate. Set aside for coating later.
- Assemble Rolls: Slice each mozzarella stick into 4 small sticks (cut in half lengthwise, then widthwise). Cut each boiled lasagna sheet in half, creating two shorter sheets per sheet. Spread a layer of the cooled spinach Alfredo sauce evenly over each half-sheet. Place a mozzarella stick on one end and roll tightly into a log. Repeat until all sheets are used, making 16 rolls total. Place rolls in the freezer for 20 minutes to firm up.
- Prepare Egg Wash: In a large bowl, whisk the 2 large eggs until smooth and fully combined.
- Coat Rolls: Remove rolls from freezer. Working one at a time, dip each roll first into the egg wash, then roll and press into the cracker coating ensuring full coverage, especially the ends to prevent cheese leakage. Place coated rolls on a wire rack.
- Fry the Rolls: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F. Fry one test roll first by gently placing it into the oil. Stir and turn gently for 5-6 minutes until golden and crispy all over. Let it cool slightly and taste to confirm doneness. Fry remaining rolls in batches of 2-3, avoiding overcrowding the pan, for 5-6 minutes each until golden brown and crispy. Drain excess oil.
- Serve: Serve the crispy fried lasagna rolls hot with marinara sauce on the side, if desired. Enjoy as an appetizer or snack.
Notes
- Ensure lasagna sheets are separated after boiling to prevent sticking.
- Freezing rolls before coating helps them hold their shape during frying.
- Use vegetable oil with a high smoke point for frying to get a nice crispy texture.
- Adjust seasoning in the Alfredo sauce according to taste preferences.
- Crushed crackers can be substituted with breadcrumbs if preferred for coating.
- Fresh spinach can be used instead of frozen if preferred, chopped finely.
- Keep an eye on oil temperature to avoid burnt coating or undercooked cheese inside.
- Serve immediately for best crispiness; rolls can be reheated in an oven to restore crunch.
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
