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Fried Lasagna Rolls

Crispy on the outside, creamy and cheesy on the inside, these Fried Lasagna Rolls are a delightful twist on traditional lasagna, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the lasagna filling
  • 10-12 pieces lasagna noodles, cooked al dente Cooked until just tender to roll.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 0.5 cup grated Parmesan
  • 1 large egg Helps bind the filling.
  • 1 cup cooked Italian sausage or ground beef Optional but recommended for flavor.
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
For the breading station
  • 2 cups breadcrumbs
  • 2 large beaten eggs
  • 1 cup flour
  • as needed cups oil for frying Heat to 350°F.
  • as needed cups marinara sauce for serving

Method
 

Preparation
  1. Cook the lasagna noodles until just al dente, then lay them flat on a clean surface to cool slightly.
  2. In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, cooked meat (if using), Italian seasoning, garlic powder, salt, and pepper. Stir until well incorporated.
  3. Spread 2-3 tablespoons of the filling evenly along each lasagna noodle and roll tightly, pressing gently to seal.
Breading
  1. Set up a breading station with separate shallow bowls for flour, beaten eggs, and breadcrumbs.
  2. Coat each roll in flour, dip into the beaten eggs, and then press into the breadcrumbs to ensure thorough coverage.
Frying
  1. Heat two inches of oil in a deep pan or Dutch oven to 350°F.
  2. Fry the rolls in batches for 3-4 minutes per side until golden and crispy. Do not overcrowd the pan.
  3. Remove the rolls and drain on paper towels. Serve immediately with marinara sauce.

Notes

Make sure noodles are cool before rolling to prevent tearing. For extra crunch, use panko breadcrumbs. Can be prepared in advance and refrigerated for up to 24 hours without breading.