Description

Crispy Fried Lasagna Rolls are a delightful twist on classic lasagna, featuring rolled al dente lasagna sheets filled with a creamy spinach Alfredo sauce and mozzarella cheese, coated in a crunchy seasoned crumb mixture, and deep-fried to golden perfection. Perfect as an appetizer or snack, these rolls offer a deliciously crispy outside with a melty, cheesy inside.

Ingredients

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Spinach Alfredo Sauce:

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

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
4 Mozzarella string cheese sticks
2 large eggs

Frying & Serving:

Oil to deep fry (vegetable oil)
Tomato sauce to serve (optional)

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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 cook for a few seconds until fragrant. Stir in salt, pepper, chili flakes, Italian seasoning, and flour; toast for 1 minute. Gradually add milk and cream, stirring gently to break lumps, and cook until mixture thickens. Stir in Parmesan cheese and chopped spinach. Turn off the heat and adjust seasoning. Sauce should be thick but spreadable as it cools.
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 to create the coating mixture.
Boil Lasagna Sheets: Boil lasagna sheets according to package instructions until al dente, then separate to prevent sticking.
Cut Cheese Sticks: Cut each mozzarella string cheese stick in half lengthwise, then in half widthwise, yielding four sticks per cheese stick that fit the width of lasagna sheets. For fresh mozzarella, cut into similar sticks.
Assemble Rolls: Place a boiled lasagna sheet on a clean surface and cut it in half to make two shorter sheets. Spread a layer of spinach Alfredo sauce evenly on each piece. Place a mozzarella stick on one end and roll tightly into a log. Repeat until all sheets are used, yielding 16 rolls in total.
Freeze Rolls: Place the assembled rolls on a tray and freeze for 15-20 minutes to firm up.
Prepare Egg Wash: While rolls freeze, break the eggs into a large bowl and whisk thoroughly.
Coat Rolls: Remove rolls from freezer. Working one at a time, dip each roll into the egg wash, then coat evenly with the cracker mixture, making sure to cover the ends well to prevent cheese leakage. Place coated rolls on a wire rack.
Heat Oil: Heat 2 inches of vegetable oil in a wide-bottomed pan to 350°F (175°C). Fry one test roll first to check doneness.
Fry Rolls: Gently place rolls into hot oil and fry, stirring and turning gently, for 5-6 minutes until golden and crispy all over. Allow to cool briefly and taste test to ensure proper cooking. Fry remaining rolls in 2-3 batches without overcrowding the pan.
Serve: Serve fried lasagna rolls hot, optionally with marinara sauce for dipping. Enjoy this crispy, cheesy treat!

Notes

The spinach in the Alfredo sauce is optional and can be omitted to suit preferences.
Using crackers for the coating adds extra crunch, but breadcrumbs can be substituted.
Ensure rolls are well coated at the ends to prevent cheese from leaking out during frying.
Freezing rolls prior to frying helps maintain shape and prevents the cheese from melting too quickly.
Use a thermometer to maintain oil temperature at 350°F to get crispy rolls without absorbing excess oil.
For a vegetarian version, ensure cheese used is free of animal rennet.

Nutrition

Serving Size: 1 roll
Calories: 280 kcal
Sugar: 3 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: 55 mg