About this recipe
These deep-fried lasagna rolls are crispy on the outside, cheesy and saucy on the inside, and made for indulgent moments. Think of all the comfort of a layered pasta bake rolled up, breaded, and fried to golden perfection. Whether you’re hosting friends or craving something cozy for dinner, this recipe hits the spot.
Why you’ll love this recipe
- Crispy & golden – A crunchy shell with a cheesy, comforting center.
- Make-ahead friendly – Roll them in advance and fry when ready.
- Customizable – Use dairy-based or dairy-free cheese, regular or gluten-free noodles.
- Fun to serve – Great as a starter, snack, or main dish with your favorite tomato sauce.
- Total time: About 1 hour 15 minutes (includes 45-minute freeze time
Ingredient notes
Lasagna noodles: Regular or oven-ready noodles (boiled first) work well. Choose gluten-free if needed.
Cheese filling options:
- Dairy-free: Make a simple tofu-ricotta with olive oil, lemon juice, garlic, red pepper flakes, and spinach.
- Classic: Use traditional ricotta with herbs like basil, oregano, and a sprinkle of mozzarella for meltiness.
- Add-ins like sautéed mushrooms, spinach, or pesto take it to the next level.
Ingredients for the deep-fried vegan lasagna rolls
- Lasagna noodles. Use the noodles of your choice and cook as the package indicates.
- Ricotta. I like to flavor my ricotta (I use tofu-ricotta) with red chili pepper flacks, lemon juice, olive oil, salt, and pepper. For an extra boost of flavor and texture, I also add spinach.
- Dredging. I use oat milk, all-purpose flour, and prepared bread crumbs to dredge the filled pasta rolls. I like adding oregano, red chili flakes, powdered garlic, salt, and pepper to season and flavor my bread crumbs.
- For serving. Serve these rolls with marinara sauce or homemade tomato sauce.
How to make fried lasagna rolls
- Cook your noodles.
- Fill the noodles.
- Dredge. First, dip into the oat or rice milk, then into the flour, then back into the milk, and then into the bread crumbs. Make sure they are covered completely.
- Deep-fry.
- Serve.
Air fryer variation
Want to lighten things up? The air fryer gives you a crispy result with a fraction of the oil.
- After dredging, spray each roll generously with cooking oil on all sides.
- Place rolls in a single layer in the air fryer basket — don’t overcrowd them.
- Cook at 400°F (200°C) for 4–5 minutes per side, flipping once, until golden and crispy.
- Let rest for 1–2 minutes before serving.
Pro tip: If cooking from frozen, add 2–3 extra minutes per side. No need to thaw first.
Home cook to home cook tips
- Freeze ahead: You can prep and freeze the rolled lasagna beforehand. Dredge and fry directly from frozen.
- Make it yours: Add roasted veggies, swap cheeses, or use flavored breadcrumbs.
- Serving idea: These are a hit at parties! Slice each roll in half for bite-sized appetizers.
- Sauce pairing: Don’t skip the sauce—use your go-to tomato sauce or even a drizzle of pesto for extra flavor.
What to Serve with Deep-Fried Lasagna Rolls
- Simple green salad: A light, fresh contrast to the crispy, cheesy rolls. I love to make my once-a-week vinaigrette to serve this.
- Marinara or arrabbiata sauce. The perfect dip. Try my homemade tomato sauce.
- Roasted vegetables such as cauliflower or easy sautéed asparagus.
- Bread: Always, bread or garlic bread is a good idea with any pasta recipe. Make a no-knead loaf for this!
- A fresh soup. Pair with a light soup for a complete meal.
Frequently asked questions
Deep-Fried Lasagna Rolls (Crispy, Cheesy & Irresistible)
These crispy deep-fried lasagna rolls are perfect for a cozy dinner, party appetizer, or anytime you’re craving something extra decadent and packed with flavor.
Ingredients
- 10 oz lasagna noodles about 10 sheets
Filling
- ½ cup frozen spinach thawed and drained
- 1 cup ricotta or vegan ricotta
- 2 tablespoons olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Dredging
- 1 cup milk oat, or rice milk
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Cooking
- 4 cups vegetable oil
Serving
- Marinara sauce
Instructions
Cook the lasagna noodles
- Cook according to package directions. Drain and lay flat on a parchment-lined baking sheet or clean kitchen towel to prevent sticking.
Make the filling
- In a bowl, combine ricotta, thawed spinach, olive oil, chili flakes, salt, pepper, and lemon juice.
Assemble the rolls
- Spread 1–2 tablespoons of the ricotta filling on each noodle. Roll tightly 4–5 times until sealed. Place seam-side down on a baking sheet and freeze for 45–60 minutes.
Prepare the dredging station
- Set up three shallow bowls: one with milk, one with flour, and one with breadcrumbs mixed with salt, oregano, chili flakes, and garlic powder.
- Coat the lasagna rolls
- Working one at a time, dip each frozen roll into milk → flour → milk again → seasoned breadcrumbs. Ensure all sides are evenly coated.
Fry until crispy
- In a deep skillet or Dutch oven, heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined tray to drain excess oil.
Serve hot
- Warm marinara sauce and serve rolls whole or sliced as appetizers. Garnish with fresh herbs or grated cheese (optional).
Notes
🔁 Reheating Tips
Oven method (for crispy texture): Preheat to 350°F. Place rolls in a baking dish, cover with foil. Bake covered for 15–20 minutes, then uncover and bake an additional 5–10 minutes to crisp. Microwave method (quick): Place rolls on a microwave-safe plate, cover with a damp paper towel. Heat for 1–2 minutes. Add 30–60 seconds if needed. Let sit 1–2 minutes before serving.
Note: The oven method keeps them crispy. Microwaving may soften the coating. Make-ahead: Freeze rolled noodles before dredging. When ready to cook, dredge directly from frozen. Air fryer option: Cook dredged rolls at 400°F for 4–5 minutes per side. Spray with oil for best results. Add-ins: Chopped mushrooms, roasted garlic, or dairy-free mozzarella can be added to the filling.
Oven method (for crispy texture): Preheat to 350°F. Place rolls in a baking dish, cover with foil. Bake covered for 15–20 minutes, then uncover and bake an additional 5–10 minutes to crisp. Microwave method (quick): Place rolls on a microwave-safe plate, cover with a damp paper towel. Heat for 1–2 minutes. Add 30–60 seconds if needed. Let sit 1–2 minutes before serving.
Note: The oven method keeps them crispy. Microwaving may soften the coating. Make-ahead: Freeze rolled noodles before dredging. When ready to cook, dredge directly from frozen. Air fryer option: Cook dredged rolls at 400°F for 4–5 minutes per side. Spray with oil for best results. Add-ins: Chopped mushrooms, roasted garlic, or dairy-free mozzarella can be added to the filling.
Nutrition
Serving: 1servingCalories: 1722kcalCarbohydrates: 69gProtein: 17gFat: 159gSaturated Fat: 124gCholesterol: 25mgSodium: 983mgPotassium: 335mgFiber: 4gSugar: 5gVitamin A: 1978IUVitamin C: 2mgCalcium: 204mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.