Fried Lasagna Rolls (Crispy and Cheesy Pasta Bites)
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.
6 people
Calories: 1722kcal
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: 1serving | Calories: 1722kcal | Carbohydrates: 69g | Protein: 17g | Fat: 159g | Saturated Fat: 124g | Cholesterol: 25mg | Sodium: 983mg | Potassium: 335mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1978IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 3mg