Description
Crispy Fried Lasagna Rolls are a delightful twist on classic lasagna, featuring al dente lasagna sheets filled with a creamy spinach Alfredo sauce and mozzarella cheese, then rolled, breaded, and deep-fried to golden perfection. This appetizer or snack offers a crunchy exterior with a rich, cheesy interior, perfect for parties or a comforting treat.
Ingredients
Spinach Alfredo Sauce
- 2 tbsp unsalted butter
- 1/4 medium onion, finely chopped
- 1 tsp minced garlic
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
- 1/2 tsp chili flakes
- 1/2 tsp Italian seasoning
- 2 tbsp all purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped spinach (frozen or fresh) - optional
Coating
- 1 1/2 cups crushed crackers (or bread crumbs)
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp chili flakes
Assembly
- 8 lasagna sheets, boiled to al dente according to package instructions and separated so they don't stick together
- 4 Mozzarella string cheese sticks
- 2 large eggs
- Oil to deep fry
- 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 the garlic and sauté 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 avoid lumps, and cook until the sauce thickens slightly. Mix in Parmesan cheese and chopped spinach. Turn off heat and adjust seasoning as needed. The sauce should be spreadable once cooled.
- Prepare Coating: Crush crackers using a rolling pin or food processor and combine them with Parmesan cheese and chili flakes. Place the mixture in a large bowl or deep plate for breading.
- Boil Lasagna Sheets: Boil lasagna sheets according to package instructions until al dente. Separate sheets to prevent sticking and allow them to cool.
- Cut and Prepare Cheese: Cut each mozzarella stick into four smaller sticks by halving lengthwise and then widthwise, ensuring that the length of each stick approximates the width of a lasagna sheet.
- Assemble Rolls: Cut each lasagna sheet in half to create two shorter sheets. Spread an even layer of spinach Alfredo sauce on each half. Place a mozzarella stick on one end and roll tightly into a log. Repeat to make 16 rolls total.
- Freeze Rolls: Place rolls on a tray and freeze for 15-20 minutes until firm to help maintain shape during frying.
- Prepare Egg Wash: Beat two large eggs in a large bowl until well combined.
- Coat Rolls: Working one roll at a time, dip into the beaten eggs, then thoroughly coat with the cracker and Parmesan mixture, ensuring ends are well covered 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). Test with one roll first.
- Fry Rolls: Gently place the test roll into the hot oil and fry for 5-6 minutes, turning gently and constantly, until golden brown and crispy. Remove and allow to cool slightly to check doneness. Fry remaining rolls in batches of 2-3, avoiding overcrowding.
- Serve: Serve the crispy fried lasagna rolls hot with marinara or tomato sauce on the side for dipping. Enjoy immediately for best texture and flavor.
Notes
- Freezing the rolls before frying helps them hold their shape and prevents cheese from leaking out.
- Use fresh or frozen spinach according to availability; fresh should be chopped finely.
- Adjust chili flakes for desired spiciness in both the sauce and coating.
- Carefully monitor oil temperature to avoid greasy or burnt rolls.
- Serve immediately after frying for the best crispy texture.
- Gluten-free crackers and flour can be used to modify the recipe for gluten intolerance, but results may vary.
