Description
These Crispy Fried Lasagna Rolls are a delicious twist on traditional lasagna, featuring al dente noodles filled with a savory blend of ricotta, mozzarella, and Parmesan cheeses seasoned with Italian herbs, rolled up, breaded, and fried to golden perfection. Served with warm marinara sauce for dipping, they’re a crunchy, cheesy appetizer or snack that’s sure to impress.
Ingredients
Scale
Lasagna Rolls
- 9 cooked lasagna noodles (al dente)
- 1 ½ cups ricotta cheese
- 1 ½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 large egg
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1 tsp dried Italian seasoning
For Frying and Serving
- Vegetable oil (for frying)
- 1 cup marinara sauce (for dipping)
Instructions
- Prepare the Lasagna Rolls: Cook the lasagna noodles according to the package instructions until al dente, then drain and lay them flat on a baking sheet to cool so they don’t stick together.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, 1 egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix until all ingredients are thoroughly blended into a smooth cheese mixture.
- Fill the Noodles: Lay each lasagna noodle flat and spread a generous portion of the cheese mixture evenly along the center of each noodle.
- Roll the Noodles: Carefully roll each noodle tightly around the cheese mixture to form a compact roll. Set these aside on a tray.
- Set Up the Breading Station: Use three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs and dried Italian seasoning.
- Bread the Rolls: Dip each lasagna roll first into the flour, covering it completely, then into the beaten eggs, and finally coat it evenly with the breadcrumb mixture to ensure a crispy exterior.
- Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Test if the oil is ready by dropping in a small breadcrumb piece; it should sizzle immediately.
- Fry the Rolls: Fry the breaded lasagna rolls in batches, cooking for 2-3 minutes per side until they turn golden brown and crispy. Avoid overcrowding the skillet to maintain oil temperature.
- Drain Excess Oil: Remove the rolls from the skillet and place them on paper towels to absorb any excess oil and keep them crisp.
- Serve: Serve the crispy fried lasagna rolls hot with warm marinara sauce on the side for dipping, making for a perfect appetizer or snack.
Notes
- For best results, ensure noodles are cooked al dente so they hold their shape during rolling and frying.
- Using panko breadcrumbs adds extra crunch compared to regular breadcrumbs.
- You can adjust the seasoning in the cheese mixture to taste, adding fresh herbs if preferred.
- Keep rolls warm in a low oven if preparing in batches to serve all hot at once.
- Use a thermometer to keep the oil around 350°F (175°C) for optimal frying results.
