Every bite of these Crispy Fried Lasagna Rolls Recipe is like a warm, cheesy hug — with that addictive crunch that makes it impossible to stop at just one. I’m telling you, once you try these, they’ll be your new favorite twist on classic Italian comfort food!

The image shows eight golden-brown fried sticks arranged on a wooden board, each with a crispy, crunchy outer layer. One stick is open, revealing a soft, stretchy white cheese filling with green herbs inside. Small green herb leaves are scattered around the board. A small wooden bowl with red sauce is placed at the top right corner of the board. The wooden board is placed on a white marbled surface, with a white cloth partially visible underneath in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Lasagna Rolls Recipe
Top Tip
How to Serve Crispy Fried Lasagna Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I still remember the first time I made these crispy fried lasagna rolls—my kitchen filled with the most intoxicating aroma of garlic and parmesan. What makes this recipe stand out is the perfect blend of creamy spinach Alfredo wrapped inside tender pasta, then fried to golden, crispy perfection. It’s indulgent but approachable, and honestly, a crowd-pleaser every time.

Crispy Texture: The crunchy coating perfectly contrasts the soft, cheesy interior for a satisfying bite.
Flavorful Spinach Alfredo: Homemade Alfredo sauce with a hint of chili flakes adds a subtle kick and rich creaminess.
Snack or Meal Flexibility: These rolls are great for appetizers, game days, or a fun dinner twist.
Customizable: You can tweak the filling or coating spices to suit your taste or dietary needs.

Ingredients & Why They Work

All the ingredients come together beautifully to create that classic Italian flavor with a crisp-fried twist. I love using whole milk and heavy cream for the Alfredo sauce—it ensures that luscious smoothness. And the combination of crushed crackers with Parmesan in the coating is a game-changer because it crisps up so uniquely.

Flat lay of a few fresh green spinach leaves, a small white ceramic bowl of pale yellow unsalted butter cubes, a quarter of a medium yellow onion finely chopped on a white ceramic plate, a small white ceramic bowl with minced garlic, two large whole brown eggs with clean shells, a small white ceramic bowl filled with finely crushed golden crackers, a small white ceramic bowl of grated pale yellow Parmesan cheese, a small white ceramic bowl of red chili flakes, a small white ceramic bowl of mixed Italian dried herbs, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl with creamy whole milk, a small white ceramic bowl of thick pale cream, eight rectangular pale ivory lasagna sheets laid out flat, four whole mozzarella string cheese sticks with smooth white surfaces, a small white ceramic bowl of deep red tomato sauce, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Helps build the base of the sauce without adding unnecessary salt, giving control over seasoning.
Onion & garlic: These aromatics infuse the sauce with deep, savory flavor—don’t skip browning the onions properly!
Seasonings (salt, pepper, chili flakes, Italian seasoning): The chili flakes add a gentle heat that balances the creamy sauce beautifully.
All-purpose flour: Acts as a thickener for the Alfredo sauce, creating that smooth, velvety texture.
Whole milk & heavy cream: Together they create a rich, creamy sauce that’s indulgent without being overly thick.
Parmesan cheese: Adds salty, umami richness; freshly grated Parmesan really shines here.
Spinach: A subtle veggie addition that doesn’t overpower and adds lovely color and nutrition.
Crushed crackers: Provides the crisp outer coating much better than plain bread crumbs in my experience.
Mozzarella string cheese sticks: Melty, gooey cheese at the core—string cheese is a fun shortcut with great results.
Eggs: Helps the coating stick firmly to the rolls for frying.
Vegetable oil: For deep frying, choose one with a high smoke point for safe, even cooking.
Tomato sauce (optional): A fresh marinara dip pairs perfectly with the fried rolls to cut through the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting by swapping out the spinach Alfredo for a roasted red pepper sauce or adding some cooked Italian sausage inside for a heartier roll. Feel free to make this recipe yours—whether that’s by varying cheeses or tweaking the spice level.

Vegetarian variation: Stick with just spinach and cheese; it’s delicious as is and perfect for a meat-free meal.
Spicy kick: If you want more heat, add extra chili flakes in both the sauce and coating.
Gluten-free option: Try gluten-free lasagna sheets and gluten-free crackers for coating; just watch frying temperature carefully.
Cheese swap: Fresh mozzarella balls torn into strips also work beautifully if you prefer a creamier cheese texture.

Step-by-Step: How I Make Crispy Fried Lasagna Rolls Recipe

A close-up of a woman's hand holding a broken golden brown fried roll showing three layers: a crispy outer layer, a light beige dough middle with herbs, and a creamy white cheese center, with a white marbled surface underneath; more fried rolls are blurred and lying on a wooden board in the background with a small bowl of bright orange dipping sauce. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Spinach Alfredo Sauce

Start by melting butter in a nonstick pan over medium heat. I like to let the chopped onions slowly soften and turn golden—that’s where a lot of flavor comes from. Then toss in your garlic just for a few seconds until fragrant—too long and it burns easily! Add the salt, pepper, chili flakes, and Italian seasoning before sprinkling in the flour. Toast this mix for about a minute to deepen the flavor, stirring constantly. Slowly pour in the milk and cream, whisking gently to break down lumps, and cook until it thickens slightly. Stir in the Parmesan cheese and chopped spinach last, then turn off the heat. Your sauce should be thick but still a bit runny—remember, it’ll thicken more as it cools.

Step 2: Boil and Prep the Lasagna Sheets & Cheese

Boil lasagna sheets until just al dente, following package instructions. I always make sure to lift and separate each sheet carefully to prevent sticking—the last thing you want is torn pasta! While the sheets cool, slice your mozzarella string cheese sticks lengthwise, then cut them again widthwise so you get four manageable-sized sticks per cheese stick. If you’re using fresh mozzarella, try to mimic this shape so the cheese melts perfectly inside the roll.

Step 3: Roll ’Em Up Tight

Lay each lasagna sheet on a clean surface and cut them in half lengthwise—you’ll get two rolls per sheet, making 16 rolls total. Spread a thin, even layer of the spinach Alfredo sauce over each half. Then place one cheese stick at the edge closest to you and roll tightly, like you’re making a neat little log. The tighter you roll them, the better the cheese stays inside during frying. This step might take a little practice, so don’t stress. Once all rolls are done, pop them into the freezer for 15-20 minutes; chilling helps them firm up so they hold together when you coat and fry.

Step 4: Coat and Fry to Golden Perfection

While the rolls chill, whisk the eggs well in a large bowl. In another plate or shallow dish, combine your crushed crackers, parmesan, and chili flakes for the coating mix. Take out the chilled rolls one by one and dip each first in the egg wash, then roll them in the cracker mixture until fully coated—don’t forget the ends to prevent cheese from leaking! I like to place them on a wire rack so excess coating can fall off. Heat about 2 inches of vegetable oil in a heavy pan until it reaches 350°F. Test-fry one roll first—it should sizzle gently and cook evenly in 5-6 minutes, turning regularly for that gorgeous golden crisp. When you nail the perfect crispness, fry the rest in batches, making sure not to crowd the pan.

Top Tip

I’ve found that chilling the rolls before frying is absolutely key—trust me, it keeps the rolls from falling apart in the hot oil. Also, testing the oil temperature with one roll saves you from burning or undercooking the batch. And remember, a wire rack is best for coating because it lets excess crumbs fall off, resulting in an ultra-crispy exterior without soggy spots.

Chill rolls first: Freezing them for even 15 minutes helps everything firm up for frying.
Test oil temp: Fry one piece to check if the oil is at the right heat before the batch.
Wire rack coating: Use a wire rack to prevent soggy bottoms on your coated rolls.
Gentle turning: Constantly turn rolls in oil for even golden color without burning.

How to Serve Crispy Fried Lasagna Rolls Recipe

crispy fried lasagna - Serving Suggestion

Garnishes

I personally love a sprinkle of fresh basil leaves or a pinch of extra grated parmesan over the hot rolls just before serving. A drizzle of good-quality olive oil and a pinch of flaky sea salt also elevate the final presentation and flavor without overwhelming it.

Side Dishes

These rolls shine alongside a simple arugula salad dressed with lemon vinaigrette or roasted garlic green beans. For heartier meals, pair with your favorite pasta salad or even crispy garlic bread for some serious carb love.

Creative Ways to Present

For a special occasion, I like serving these rolls stacked on a rustic wooden board with small bowls of different dipping sauces—think classic marinara, creamy pesto, or spicy arrabbiata. It turns the meal into an interactive, shareable feast, and your guests feel like they’re at an Italian trattoria.

Make Ahead and Storage

Storing Leftovers

Let leftover crispy fried lasagna rolls cool completely before storing them in an airtight container in the fridge. I usually layer them with parchment paper to keep the coating from sticking. They stay good for about 2-3 days, though they’re best eaten within the first day for that fresh crunch.

Freezing

You can freeze the assembled but uncooked rolls after coating by placing them on a tray to freeze individually, then transferring them to a sealed freezer bag. This way, they keep their shape, and you can deep-fry them straight from frozen, just adding a couple of extra minutes to cooking time.

Reheating

To reheat leftovers while saving that crispy texture, use an air fryer or bake them in the oven at 375°F for about 10 minutes. Avoid microwaving, as it tends to make the coating soggy and unappealing.

Crispy Fried Lasagna Rolls Recipe