Description
These Crispy Fried Lasagna Rolls are a delicious twist on classic lasagna, combining creamy ricotta and mozzarella cheese with a flavorful marinara filling, all wrapped in lasagna noodles, breaded, and fried to golden perfection. Perfect as an appetizer or party snack, they’re crispy on the outside and gooey on the inside.
Ingredients
Scale
Filling
- 8 lasagna noodles, cooked and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce (plus more for dipping)
Breading
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
For Frying
- Vegetable oil, about 1 inch for frying
Instructions
- Prepare the Cheese Filling: In a medium bowl, mix together the ricotta cheese, shredded mozzarella, grated Parmesan, one egg, garlic powder, Italian seasoning, salt, and black pepper until well combined and smooth.
- Roll the Noodles: Lay the cooked lasagna noodles flat on a clean surface. Spread about 2 tablespoons of the cheese mixture evenly onto each noodle. Spoon a small amount of marinara sauce over the cheese filling. Carefully roll each noodle tightly from one end to the other.
- Chill the Rolls: Place the lasagna rolls seam-side down on a plate and refrigerate for 15–20 minutes. This step helps the rolls firm up and hold their shape during frying.
- Set Up Breading Station: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian-style breadcrumbs. This will make the breading process organized and easy.
- Bread the Rolls: Dip each chilled lasagna roll first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with breadcrumbs, pressing gently to ensure even coverage.
- Heat the Oil: In a large skillet or deep pan, pour about 1 inch of vegetable oil and heat over medium-high heat until shimmering and hot enough to fry (around 350°F or a drop of breadcrumb sizzles immediately).
- Fry the Rolls: Carefully place 2–3 rolls at a time into the hot oil, frying for about 2–3 minutes per side or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Use a slotted spoon to transfer fried rolls to a paper towel-lined plate to drain excess oil. Serve warm with additional marinara sauce for dipping.
Notes
- Use store-bought marinara sauce and pre-cooked lasagna noodles to save prep time.
- For a lighter option, bake the breaded rolls at 400°F for 20 minutes, flipping halfway through, instead of frying.
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Store leftover rolls in an airtight container and reheat in the oven to maintain crispness.
