Crispy Fried Lasagna Rolls Recipe

My Crazy Kitchen Experiment

I once tried to fry a leftover lasagna slice. It was a mess. The filling oozed out everywhere. I still laugh at that.

But the idea stuck with me. What if you rolled it up first? This recipe is my happy solution. It keeps all the cheesy goodness safely inside a crispy shell.

Why Rolling is Better

Rolling each noodle might seem fussy. But it matters. It gives every bite the perfect mix of pasta, cheese, and sauce.

That chill in the fridge is important too. It firms up the rolls. This helps them not fall apart in the hot oil. Trust me on this step.

The Fun of Getting Your Hands Dirty

Set up your three bowls: flour, egg, breadcrumbs. This is the fun part. You will get your fingers a little messy. That is okay.

Dip and roll each one. The coating gets nice and bumpy. That bumpy coat is what turns golden and crispy. Doesn’t that smell amazing when it fries?

*Fun fact: The Italian-style breadcrumbs already have herbs in them. They add so much flavor without any extra work for you!

A Little Story About Sharing

I made these for my grandkids last week. Their eyes got so wide. They called them “lasagna nuggets.” They ate them all up.

This matters because food is about joy. It is about turning a regular meal into something you can pick up and share. What did you call your favorite childhood snack?

Your Turn in the Kitchen

Be careful with the hot oil. Listen for that gentle sizzle. Do not crowd the pan. Give them space to become golden all over.

Let them drain on paper towels. Then, dig in with warm marinara for dipping. The crunch is the best part. What is your favorite dipping sauce? I would love to know.

If you try these, tell me how it went. Did your family gobble them up like mine did?

Ingredients:

Ingredient	Amount	Notes
Lasagna noodles	8	cooked and drained
Ricotta cheese	1 cup
Shredded mozzarella cheese	1 cup
Grated Parmesan cheese	1/2 cup
Egg	1	for filling
Garlic powder	1/2 teaspoon
Italian seasoning	1/2 teaspoon
Salt	1/4 teaspoon
Black pepper	1/4 teaspoon
Marinara sauce	1 cup	plus more for dipping
All-purpose flour	1 cup	for breading
Eggs	2	beaten, for breading
Italian-style breadcrumbs	1 1/2 cups
Vegetable oil	as needed	about 1 inch depth for frying

My Crispy Fried Lasagna Rolls: A Fun Kitchen Surprise

Hello, my dear! It’s Anna. Come sit with me a moment. I want to tell you about my crispy lasagna rolls. They are a happy little accident. My grandson once said regular lasagna was “too flat.” Can you imagine? So we rolled it up. Then we fried it. Doesn’t that sound fun? The outside gets so golden and crunchy. The inside stays all soft and cheesy. I still laugh at that silly kitchen day. Let’s make some new memories together.

Here is how we make our surprise rolls. I will walk you through it. Just take your time. Cooking should feel like play, not work. Are you ready? Let’s begin.

Step 1: First, mix all your cheeses in a bowl. Add the egg and your spices. Stir it until it feels nice and smooth. This is the glue that holds our rolls together. My tip? Let the ricotta sit out for a bit first. Cold cheese is harder to mix. (Hard-learned tip: Taste your filling now! Add more pepper if you like. You cannot fix the salt later.)

Step 2: Lay your cooked noodles flat. Spread the cheese mix on each one. Now, add a tiny spoon of marinara sauce on top. Roll them up tight, like a little blanket. Put them seam-side down on a plate. Tuck them into the fridge for 15 minutes. This chill makes them brave for the fryer. What else could we roll up in a noodle? Share below!

Step 3: Get three bowls for your breading station. Flour goes in the first one. Beaten eggs in the second. Breadcrumbs in the third. This order is very important. It makes a perfect crispy jacket for our rolls. Dip each roll: flour, egg, then crumbs. Press the crumbs on gently. They should stick like a cozy coat.

Step 4: Now, heat about an inch of oil in your pan. Let it get nice and hot. To test it, drop in a breadcrumb. If it sizzles right away, you are ready. Carefully place 2 or 3 rolls in the oil. Do not crowd them. They need space to dance and get golden. Fry for a few minutes on each side. Doesn’t that smell amazing?

Step 5: Use a slotted spoon to lift them out. Let them rest on paper towels. This soaks up extra oil. Then, serve them warm. Put a bowl of extra marinara sauce right in the middle for dipping. Watch them disappear! The mix of crunch and creamy cheese is pure joy.

Cook Time: 15–20 minutes
Total Time: 45 minutes
Yield: 8 rolls
Category: Dinner, Appetizer

Three Tasty Twists to Try

Once you know the basic roll, you can play! Here are three of my favorite ideas. They are simple changes that make a whole new dish.

The Meaty Marvel: Add some cooked, crumbled Italian sausage to the cheese filling. It makes them extra hearty and savory.

The Garden Patch: Mix chopped spinach (squeezed dry!) into the ricotta. It adds a pop of color and makes you feel strong.

The Pizza Party: Skip the marinara inside. Instead, add tiny pepperoni pieces to the cheese. Use pizza sauce for dipping. My grandkids love this one.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These rolls are stars on their own. But a good side makes a meal. I love them with a simple green salad. The fresh lettuce cuts through the richness. Garlic bread is always a winner too. For a pretty plate, sprinkle extra Parmesan and fresh basil on top.

What to drink? For the grown-ups, a chilled glass of Chianti wine is lovely. It tastes like a little Italian holiday. For everyone, a fizzy Italian lemon soda is perfect. It is sweet, tart, and very refreshing. Which would you choose tonight?

Keeping Your Crispy Lasagna Rolls Happy

Let’s talk about storing these tasty rolls. First, let them cool completely. Then, place them in a single layer in a container. They will keep in the fridge for about three days. You can also freeze them for a month. Lay them on a baking sheet to freeze solid first. Then pop them into a freezer bag.

I once tried to freeze them without that step. They all stuck together in one big block! Batch cooking these is a wonderful idea. It means a quick, delicious meal is always ready. This matters because life gets busy. A homemade treat in the freezer feels like a hug.

To reheat, use your oven or air fryer. This brings back the crunch. Microwaving will make them soft. Have you ever tried storing it this way? Share below!

My Little Kitchen Fixes for You

Sometimes noodles can tear when you roll them. No worries! Just overlap two torn pieces slightly. The filling will hold it together. I remember when my grandson patched one like a little noodle bandage. It worked perfectly.

The filling might feel too loose to spread. Chilling it for ten minutes fixes that. A firm filling is easier to handle. This matters because it builds your cooking confidence. Getting the roll right is a small victory. Your rolls might also burst open while frying.

This usually means the oil is too hot. Turn the heat down a touch. Let the oil cool for a minute. This matters for flavor. Gentle frying cooks the inside without burning the outside. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use gluten-free noodles and breadcrumbs. The method stays the same.

Q: How far ahead can I make them? A> You can bread them a day ahead. Keep them chilled in the fridge until frying.

Q: What if I don’t have ricotta? A: Cottage cheese is a fine swap. Just drain it well first.

Q: Can I double the recipe? A: Absolutely. Just use two pans for frying. Do not crowd the rolls.

Q: Any fun extra tip? A: Add a pinch of lemon zest to the filling. *It gives a lovely little bright note.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these crispy rolls. They are fun and so satisfying. I would love to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I cannot wait to see what you cook up.

Happy cooking!

—Anna Whitmore.