Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe

I am always on the lookout for unique comfort foods, and these Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe quickly became one of my all-time favorites. Combining the rich creaminess of spinach Alfredo sauce with the gooey pull of mozzarella, all wrapped in tender lasagna sheets and then fried to golden crisp perfection, this dish hits every craving spot I have. It’s a playful twist on classic lasagna that is incredibly satisfying and fun to eat, perfect for sharing with friends or indulging on a cozy night in.

Why You'll Love This Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe

What really excites me about this recipe is the dynamic mix of textures and flavors. The creamy spinach Alfredo offers that subtle garlicky comfort layered with fresh spinach, while the melted mozzarella string cheese adds an irresistibly gooey, salty richness inside every roll. Then there’s that crispy outer breadcrumb crust—which I love because it gives each bite a wonderful crunch that contrasts so nicely with the softness within.

Despite how fancy and delicious it tastes, this recipe is actually quite manageable to prepare. I love how you can assemble a batch of rolls fairly quickly, freeze them to firm up, and then deep-fry to golden, bubbly goodness. It really feels like you’re indulging without spending all day in the kitchen. Plus, each roll is perfectly portioned, so it’s easy to make enough for a crowd or keep some in the freezer.

For me, this Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe is ideal for so many occasions—whether a weekend family dinner, a potluck party, or even a fun appetizer at holiday gatherings. It stands out because it reinvents lasagna in such a playful way that invites everyone to grab a roll, dip it in some marinara, and enjoy a perfect bite of creamy, cheesy, and crispy bliss.

Ingredients You'll Need

All the ingredients in this recipe are pretty straightforward, but each plays a crucial role in delivering the perfect balance of creamy, cheesy, and crunchy. From the butter and aromatics that form the base of the spinach Alfredo, to the carefully seasoned coating that crisps up beautifully, every element works together to create a layered explosion of flavor and texture.

• Unsalted butter: Provides the rich, silky base for the spinach Alfredo sauce and helps develop flavor.
• Onion and garlic: These aromatics give the sauce a lovely sweet and fragrant foundation.
• Salt, pepper, chili flakes, Italian seasoning: The seasoning blend adds layers of warmth, brightness, and a subtle kick.
• All-purpose flour: Essential for thickening the Alfredo sauce to a perfect, creamy spreadable consistency.
• Whole milk and heavy cream: Create the luscious, velvety texture that defines authentic Alfredo.
• Parmesan cheese: Adds nutty, savory depth to the sauce and coating, boosting umami flavor.
• Chopped spinach: Brings fresh color, nutrients, and that classic green taste in the Alfredo.
• Crushed crackers or bread crumbs: Form the crispy, golden coating for the fried rolls that’s totally addictive.
• Mozzarella string cheese sticks: The gooey, melty heart of each roll, creating that irresistible cheese pull.
• Lasagna sheets: The delicate pasta wraps that hold everything together with a perfect chewiness.
• Eggs: Bind the coating to the rolls for a flawless fried crust.
• Vegetable oil: Needed for frying to get that crispy, golden exterior.
• Tomato sauce (optional): A tangy, bright sidekick perfect for dipping your crispy rolls.

Directions

Step 1: Start by making the spinach Alfredo sauce. Melt the butter in a nonstick saucepan over medium heat.

Step 2: Add the finely chopped onion and sauté it until it turns golden and fragrant. This brings out a wonderful sweetness that’s the backbone of the sauce.

Step 3: Toss in the minced garlic and cook for just a few seconds until fragrant, being careful not to burn it, so those garlicky notes remain mild and fresh.

Step 4: Add the salt, pepper, chili flakes, and Italian seasoning, then sprinkle in the flour and toast it for about a minute to cook out the raw taste and start thickening the sauce.

Step 5: Slowly pour in the milk and heavy cream, stirring continuously to break up any lumps; then cook the mixture for a few minutes until it thickens to a creamy consistency.

Step 6: Stir in the grated Parmesan cheese until melted, followed by the chopped spinach. The spinach adds freshness and a lovely green hue to your Alfredo.

Step 7: Taste the sauce and adjust seasoning if needed. Let the sauce cool slightly—it should be thick yet spreadable when you’re ready to assemble the rolls.

Step 8: Prepare the coating mix by crushing the crackers into fine crumbs. Mix in the Parmesan cheese and chili flakes for an extra burst of flavor.

Step 9: Boil the lasagna sheets according to package instructions until al dente. Separate them carefully so they don’t stick together.

Step 10: Cut each mozzarella string cheese stick into quarters, creating manageable pieces to fit nicely into each roll.

Step 11: Cut each lasagna sheet in half lengthwise; each half will be one roll.

Step 12: Spread a layer of the spinach Alfredo sauce evenly onto each lasagna sheet half, then place a mozzarella piece at one end and roll tightly into a log.

Step 13: Repeat until all sheets are used, giving you about 16 rolls.

Step 14: Place the rolls in the freezer for 15-20 minutes to firm up—this helps the cheese stay inside during frying.

Step 15: Whisk the eggs in a large bowl. When the rolls are chilled, dip each roll first in the egg wash, then roll them thoroughly in the coating mix, making sure to coat the ends well.

Step 16: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Test fry one roll first, turning gently for 5-6 minutes until it is golden and crispy all around.

Step 17: Once the test roll is perfect, fry the remaining rolls in batches, taking care not to overcrowd the pan to maintain oil temperature and crispness.

Step 18: Drain the fried rolls on a wire rack, then serve immediately with marinara or your favorite dipping sauce. Enjoy that crispy, gooey magic!

Servings and Timing

This recipe makes about 16 delicious lasagna rolls, perfect for serving 8-10 people as an appetizer or 4-6 when enjoyed as a main dish. Preparation time, including sauce making and assembly, is about 45 minutes, plus 15-20 minutes chilling in the freezer. The frying takes approximately 20 minutes, depending on batches. In total, you’re looking at roughly 1 hour and 30 minutes from start to finish, but much of that time is hands-off chilling and frying, so it’s totally manageable.

How to Serve This Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe

Serving these rolls hot out of the fryer is key to enjoying their perfect crispy crust and melty, cheesy interior. I love arranging them on a platter, garnished with freshly chopped parsley or basil for a pop of color and freshness. Adding a small bowl of marinara or tomato sauce for dipping makes the experience even more indulgent and familiar.

For sides, I often recommend pairing them with a fresh, crisp green salad or roasted vegetables to balance out the richness of the rolls. A light Caesar salad or arugula with lemon vinaigrette works beautifully. If it’s a party or casual get-together, they also go great with garlic breadsticks or a simple caprese salad for an Italian feast feel.

When it comes to beverages, these rolls pair wonderfully with a chilled glass of Pinot Grigio or a light Chianti red wine. For something non-alcoholic, a sparkling lemonade or an Italian soda adds a refreshing contrast. I usually serve them warm, right after frying, to get that signature cheese pull every time, but they’re still tasty once slightly cooled to room temperature for snacking later.

Variations

One of my favorite things about this Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe is how easy it is to customize. You can swap out the spinach for other tasty additions like sautéed mushrooms, roasted red peppers, or fresh basil for different flavor profiles. If you want a meatier version, mixing in some cooked Italian sausage or ground beef with the Alfredo sauce adds a wonderful hearty element.

For those following gluten-free diets, I recommend using gluten-free lasagna sheets and breadcrumbs or crushed gluten-free crackers for the coating. Vegan eaters can try cashew-based Alfredo sauces and dairy-free mozzarella alternatives to keep things creamy and melty without dairy. Another twist I’ve enjoyed is baking the rolls instead of frying for a lighter option, brushing them with olive oil and baking at 400°F until golden and crisp.

For extra spice lovers, simply increase the chili flakes in the sauce and coating. Alternatively, adding a sprinkle of smoked paprika or dried oregano to the coating can give a smoky or herbal depth. The possibilities really are endless and fun to experiment with depending on your mood!

Storage and Reheating

Storing Leftovers

If you have any leftovers, store the rolls in an airtight container in the refrigerator for up to 3 days. I like to arrange them in a single layer to avoid sogginess and keep them crispy as possible. Placing a paper towel underneath helps absorb any excess moisture and maintain texture.

Freezing

This recipe freezes beautifully! After assembling and coating the rolls but before frying, freeze them on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months. When you're ready to enjoy them, fry them straight from frozen, just add an extra couple of minutes to the frying time.

Reheating

To reheat and keep them crispy, I recommend warming leftover rolls in a preheated oven at 375°F on a wire rack placed over a baking sheet for about 10-12 minutes. Avoid microwaving if you want to preserve their crispness as it tends to make the coating soggy. If you’re reheating frozen-fried leftovers, thaw in the fridge overnight first.

FAQs

Can I use fresh mozzarella instead of string cheese?

Absolutely! Fresh mozzarella cut into stick shapes similar to string cheese works just as well. It melts beautifully and gives you the same ooey-gooey center, just be sure to dry it well so your rolls don’t get watery.

Is it necessary to deep fry the rolls? Can I bake them instead?

Deep frying gives the crispiest and most indulgent texture, but you can bake the rolls for a lighter version. Brush them with olive oil and bake at 400°F for 15-20 minutes until golden, turning halfway through.

Can I prepare these rolls ahead of time for a party?

Yes! I love preparing and coating them ahead of time, then freezing. When it’s party time, simply fry them straight from the freezer and you’ll have fresh, crispy rolls ready to serve.

What sauce goes best with these crispy lasagna rolls?

I like to serve these with warm marinara or a simple tomato sauce for dipping to cut through the richness. Creamy garlic sauce or pesto also work beautifully as alternative dipping sauces.

How do I prevent the cheese from leaking during frying?

Freezing the assembled rolls before frying is key—it helps the cheese firm up inside. Also, make sure to thoroughly coat the ends with egg and breadcrumbs to seal the cheese inside and avoid leaks.

Conclusion

I can’t recommend this Crispy Fried Lasagna Rolls with Spinach Alfredo and Mozzarella Recipe enough if you’re craving something comforting yet a little different. Each bite delivers that perfect balance of creamy, cheesy, and crunchy that always feels like a special treat. Whether you’re serving a crowd or just want to surprise yourself with a fun twist on classic lasagna, these rolls will quickly become a favorite in your kitchen. Give them a try—I promise you won’t be able to stop at just one!

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