Fried lasagna is a delicious and indulgent comfort food that many people enjoy. However, following a vegan diet may make you think this classic dish is off-limits.
But fear not because with a few simple substitutions, you can easily make a vegan version of fried lasagna that is just as tasty as the original.
About this lasagna roll-ups
This vegan fried lasagna recipe uses plant-based ingredients to create a crispy, cheesy, and flavorful dish. Whether you’re a vegan looking for a comforting and satisfying meal or want to try something new, this recipe will surely hit the spot.
This recipe for deep-fried lasagna rolls has all the flavors, layers, and textures that make a great pasta dish, plus all fried food’s richness, golden color, and crispy texture. These lasagna rolls are perfect for serving as a meal or party food.
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 (affiliate link)-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 (affiliate link), 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 (vegan fried lasagna)
- Cook your noodles. Drain and arrange in a single layer on a baking sheet covered with paper towels.
- Fill the noodles. Spread the ricotta on the noodle and roll. Freeze for about 45 minutes.
- Dredge. First, dip into the oat or rice milk, then into the flour, then in the milk again, and then into the bread crumbs. Make sure they are covered completely.
- Deep-fry. Fry in vegetable oil at 350ºF temperature until golden and crispy on both sides.
- Serve. Serve hot with a bowl of tomato or vegan bolognese sauce.
Some tips and tricks to make the best-fried lasagna rolls
- These rolls can be made ahead of time and kept in the freezer until needed.
- These can also be made in an air fryer. Follow all the steps before, but instead of deep-frying them, put the dredge rolls on the air fryer (affiliate link) basket, spray them with cooking oil and cook at 400ºF for four minutes on each side.
- I like to add spinach to my ricotta mixture, but feel free to add other herbs or more cheese.
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Frequently asked questions
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Deep fried lasagna rolls
- 10 oz lasagna noodles about 10 sheets
- 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
- 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
- 4 cups vegetable oil
- Marinara sauce
- Cook the lasagna noodles following the package directions. Drain and lay them flat on a baking sheet lined with paper towels.
- Prepare the ricotta by mixing it with the thawed frozen spinach, red chili flakes, salt, pepper, and lemon juice.
- Using one to two tablespoons of the ricotta mixture, spread it into an even layer along each noodle.
- Roll the noodle about 4-5 times until you have a rectangle. Place each noodle roll on a baking sheet with parchment paper and freeze for 45 to 60 minutes.
- When ready to start frying, prepare your dredging station. In one bowl, put the milk, in another bowl the all-purpose flour, and in another one the bread crumbs. Mix the oregano, red chili flakes, salt, and garlic powder.
- In a large skillet or cast iron dutch oven, heat the oil to 350ºF. While the oil reaches its temperature, working in batches, dip one roll into the milk, then into the flour, into the milk again, and then into the bread crumbs.
- Fry in batches until they are golden in color in crispy on both sides, about 3 to 4 minutes per side. Drain on a baking sheet covered with paper towels when crisp and delicious.
- Heat the marinara sauce and serve it in a small bowl, and set it on the side.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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