Name: Crispy Fried Spinach Lasagna Rolls Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter; ¼ medium onion, finely chopped; 1 tsp minced garlic; ½ tsp salt; 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; 4 Mozzarella string cheese sticks; 2 large eggs; Oil to deep fry (vegetable oil); Tomato sauce to serve (optional)

There’s something irresistibly satisfying about this **Crispy Fried Spinach Lasagna Rolls Recipe** — creamy spinach filling wrapped in tender pasta, coated with a crunchy, golden crust. You get that delightful mix of textures and flavors that makes everyone ask for seconds.

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

Why You'll Love This Recipe

I remember the first time I made these crispy fried rolls; that crunchy exterior gave way to a creamy, savory spinach alfredo center, and the melted mozzarella just tied everything together. It’s a fun twist on classic lasagna that feels special but isn’t complicated to make.

Creamy yet Crispy Texture: The spinach alfredo sauce inside complements the crunchy coated outside perfectly.
Easy to Customize: You can make it as spicy or mild as you like by adjusting seasonings and coatings.
Great for Entertaining: These rolls are perfect finger food for parties or a fun family dinner.
Make Ahead Friendly: Prep up to the coating step and freeze before frying for busy nights.

Ingredients & Why They Work

This recipe brings together ingredients that balance richness, flavor, and crunch. Trust me, picking good-quality butter and mozzarella really makes a difference in the final taste.

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: Melts smoothly and lets you control salt levels in the sauce.
Onion & Garlic: Classic aromatics that build a flavorful base for your alfredo.
Milk & Heavy Cream: Provide that rich, silky texture necessary for creamy spinach sauce.
Parmesan Cheese: Adds sharp umami notes, perfect to bring out depth in the sauce and coating.
Spinach (Fresh or Frozen): Adds freshness and color, plus a slight earthiness that pairs wonderfully with the creamy sauce.
Lasagna Sheets: The perfect wide canvas to hold the filling and wrap around the cheese stick.
Mozzarella String Cheese: Melts beautifully inside, and its shape makes rolling convenient.
Crushed Crackers or Bread Crumbs: This crispy coating is a game-changer; I love using crackers for extra flavor and crunch.
Chili Flakes: Give just the right kick without overpowering the creamy sauce.
Eggs: Act as the perfect binder to hold the coating in place before frying.
Vegetable Oil: For deep frying, go for something with a high smoke point to get that crisp golden crust.

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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 to adjust the spice level depending on the occasion — sometimes adding an extra pinch of chili flakes or swapping in fresh herbs like basil and oregano for a brighter taste. Feel free to swap mozzarella string cheese with fresh mozzarella if you prefer that creamy texture.

Variation: When I want a lighter version, I skip the deep-frying step and bake the rolls with a drizzle of olive oil. You get a crispy finish without all the oil.
Dietary Mods: Using gluten-free lasagna sheets and gluten-free crackers works great if you’re avoiding gluten.
Seasonal Twist: Adding sautéed mushrooms or roasted red peppers inside the spinach sauce creates a different but equally delicious flavor profile.

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

Start by melting butter over medium heat and sautéing finely chopped onions until golden and fragrant—that sweetness is the base to build on. Then toss in minced garlic but be careful not to burn it; a few seconds until fragrant is perfect. Sprinkle in salt, pepper, chili flakes, and Italian seasoning, then stir in the flour to make a roux. Toast it for about a minute to cook out the raw flour taste. Slowly whisk in your milk and cream to keep things smooth, and cook until thickened — like a loose pudding. Stir in Parmesan and chopped spinach, then taste and adjust seasoning. The sauce will thicken more as it cools, so aim for a pourable but creamy consistency now.

Step 2: Prepping the Coating and Rolling Up the Lasagna

While your sauce cools, crush your crackers and mix them with grated Parmesan and chili flakes for that flavorful crunchy exterior. Boil the lasagna sheets just until al dente—don’t overcook because they’ll cook more later in the fryer. Once drained and cooled, cut each sheet in half to work with smaller pieces.

Slice mozzarella string cheese carefully into smaller sticks so they fit nicely on the lasagna. Spread a generous layer of your spinach alfredo on each sheet half, place a cheese stick at one end, and roll it up tightly to make a neat little log. Trust me, a tight roll helps everything stick together and prevents cheese melt-out. Toss the rolls in the freezer for 15–20 minutes to firm up — this step is key for easier coating and frying.

Step 3: Coating and Frying to Golden Perfection

After your rolls are firm, whisk eggs in a bowl. Working one at a time, dip rolls into the egg, then coat thoroughly with your cracker mixture, paying special attention to the ends to seal in the cheese. Set them on a wire rack to avoid sogginess.

Heat about 2 inches of vegetable oil in a wide pan to 350°F (175°C). Fry a test roll first to check cooking time and temperature — about 5-6 minutes, turning gently to golden crisp all around. Don’t crowd the pan or the temperature will drop. Drain on paper towels, then serve hot with marinara or your favorite tomato sauce.

Top Tip

Having made these rolls quite a few times, here are my top tips so you get the crispiest, creamiest results every time.

Chill Before Coating: Freezing the rolls for 15–20 minutes firms them up, making coating and frying easier and cleaner.
Don’t Overcook Pasta: Boil lasagna sheets till just al dente — overcooking will make rolling tricky and promote sogginess.
Seal the Ends Well: Make sure the coating fully covers the ends of the rolls to keep cheese from leaking during frying.
Temperature Control: Keep oil at 350°F; too hot burns crust while the inside stays cold, too cool leads to greasy rolls.

How to Serve Crispy Fried Spinach Lasagna Rolls Recipe

crispy fried spinach - Serving Suggestion

Garnishes

I love topping the rolls with a sprinkle of fresh chopped basil or parsley for color and a fragrant pop. A light dusting of extra Parmesan cheese right before serving never hurts either — it adds a little salty, nutty sparkle that’s heavenly.

Side Dishes

These rolls pair beautifully with simple greens tossed in lemon vinaigrette or a light Caesar salad. Roasted garlic bread is a classic side here, soaking up any extra tomato sauce you might have. For something heartier, a bowl of minestrone or vegetable soup works wonders.

Creative Ways to Present

When I’ve served these for parties, I arrange the rolls in a circle on a platter with a bowl of marinara in the center for easy dipping. You could also skewer each roll with a cocktail pick for bite-sized snacks that look super inviting.

Make Ahead and Storage

Storing Leftovers

After frying, I let the rolls cool completely and store them airtight in the fridge for up to 3 days. Reheating them in the oven refreshes that crisp exterior better than a microwave.

Freezing

One of my favorite tricks is to assemble and freeze the rolls before coating and frying. Just pop the frozen rolls directly into the egg wash and coating before frying, which works surprisingly well and saves time on busy evenings.

Reheating

To reheat, I preheat my oven to 375°F, place the rolls on a baking sheet with some foil tented loosely, and warm them for 10-15 minutes. For extra crispiness, remove the foil the last 5 minutes. This keeps the filling melty and the coating crunchy.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! I tend to use fresh spinach when it’s available. Just wash it well and sauté briefly before adding to the alfredo sauce to reduce moisture. This keeps your filling from becoming watery.

What if I don’t have mozzarella string cheese?

Fresh mozzarella sliced into stick shapes works wonderfully as a substitute. If you’re short on time, shredded mozzarella can be used, but stick cheese makes rolling easier and helps the cheese stay neatly inside.

Can I bake these rolls instead of frying?

Yes! Baking is a great alternative for a lighter version. Brush the rolls with olive oil and bake in a preheated oven at 400°F (200°C) for about 20 minutes or until golden and crispy, turning halfway through.

How do I prevent cheese from leaking out during frying?

Make sure to coat the ends of each roll thoroughly with the egg wash and cracker mixture. The chilling step before coating firms them up, reducing leaks. Also, roll them tightly when assembling to keep everything snug inside.

Final Thoughts

This Crispy Fried Spinach Lasagna Rolls Recipe is one of those dishes that feels like a treat but is surprisingly approachable. I love how it brings a comfort food vibe with a fun, hand-held twist. Give it a try—you’ll find it’s a delightful way to impress guests or make an everyday dinner extra special. Let me know how your rolls turn out; I’m here cheering you on every step!