About this recipe
These fried lasagna roll-ups 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.
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? After dredging, spray the rolls with oil and place them in the air fryer. Cook at 400°F for 4–5 minutes on each side until crispy.
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.
Frequently asked questions
Fried Lasagna Rolls (Crispy and Cheesy Pasta Bites)
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
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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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