Fried Lasagna Rolls
Fried Lasagna Rolls
Ingredients
For the Lasagna Rolls
- 8 lasagna noodles, cooked according to package directions
- 1 1/2 cups ricotta cheese, full-fat
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups meat sauce, prepared, warmed slightly
- 1 1/2 cups mozzarella cheese, shredded
For the Breading
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, seasoned
For Frying and Serving
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
- 2 cups marinara sauce, warmed, for serving
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined. This is your ricotta cheese mixture.
⏱️ 5 min
- 2
Lay a cooked lasagna noodle flat on a clean work surface. Spread about 2 tablespoons of the ricotta cheese mixture evenly over the entire surface of the noodle.
⏱️ 1 min
- 3
Spoon about 2 tablespoons of the prepared meat sauce in a line down the center of the ricotta-covered noodle. Sprinkle about 2 tablespoons of shredded mozzarella cheese over the meat sauce.
⏱️ 1 min
- 4
Carefully and tightly roll up the lasagna noodle from one short end to the other, creating a compact roll. Repeat this process for the remaining lasagna noodles and fillings.
⏱️ 15 min
- 5
Place the prepared lasagna rolls on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for at least 2 hours, or until the rolls are firm enough to handle without falling apart.
⏱️ 120 min
- 6
Set up your breading station: Place the all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the seasoned Panko breadcrumbs in a third shallow bowl.
⏱️ 5 min
- 7
Take a frozen lasagna roll. First, dredge the roll thoroughly in the flour, ensuring it is completely coated. Shake off any excess flour.
⏱️ 1 min
- 8
Next, dip the floured roll into the beaten egg wash, ensuring it is fully covered. Allow any excess egg to drip off.
⏱️ 1 min
- 9
Transfer the egg-washed roll into the breadcrumbs, pressing gently to ensure a thick, even coating. For an extra crispy crust, double dip: dip the breaded roll back into the egg wash, then once more into the breadcrumbs, pressing again to ensure a second full and even coating.
⏱️ 2 min
- 10
Repeat the breading process for all remaining lasagna rolls.
⏱️ 15 min
- 11
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 12
Carefully place 2-3 breaded lasagna rolls into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are crispy and golden brown on all sides.
⏱️ 5 min•🌡️ 350
- 13
Once fried, remove the rolls from the oil and place them on a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil. Repeat with the remaining rolls.
⏱️ 5 min
- 14
To serve, spoon a generous amount of warm marinara sauce onto individual serving plates. Place 2 fried lasagna rolls on top of the marinara sauce. Garnish with a sprinkle of grated Parmesan cheese and chopped fresh parsley. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Lasagna Rolls
For the Lasagna Rolls
- 8 lasagna noodles, cooked according to package directions
- 1 1/2 cups ricotta cheese, full-fat
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups meat sauce, prepared, warmed slightly
- 1 1/2 cups mozzarella cheese, shredded
For the Breading
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, seasoned
For Frying and Serving
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
- 2 cups marinara sauce, warmed, for serving
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined. This is your ricotta cheese mixture.
⏱️ 5 min - 2
Lay a cooked lasagna noodle flat on a clean work surface. Spread about 2 tablespoons of the ricotta cheese mixture evenly over the entire surface of the noodle.
⏱️ 1 min - 3
Spoon about 2 tablespoons of the prepared meat sauce in a line down the center of the ricotta-covered noodle. Sprinkle about 2 tablespoons of shredded mozzarella cheese over the meat sauce.
⏱️ 1 min - 4
Carefully and tightly roll up the lasagna noodle from one short end to the other, creating a compact roll. Repeat this process for the remaining lasagna noodles and fillings.
⏱️ 15 min - 5
Place the prepared lasagna rolls on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for at least 2 hours, or until the rolls are firm enough to handle without falling apart.
⏱️ 120 min - 6
Set up your breading station: Place the all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the seasoned Panko breadcrumbs in a third shallow bowl.
⏱️ 5 min - 7
Take a frozen lasagna roll. First, dredge the roll thoroughly in the flour, ensuring it is completely coated. Shake off any excess flour.
⏱️ 1 min - 8
Next, dip the floured roll into the beaten egg wash, ensuring it is fully covered. Allow any excess egg to drip off.
⏱️ 1 min - 9
Transfer the egg-washed roll into the breadcrumbs, pressing gently to ensure a thick, even coating. For an extra crispy crust, double dip: dip the breaded roll back into the egg wash, then once more into the breadcrumbs, pressing again to ensure a second full and even coating.
⏱️ 2 min - 10
Repeat the breading process for all remaining lasagna rolls.
⏱️ 15 min - 11
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 12
Carefully place 2-3 breaded lasagna rolls into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are crispy and golden brown on all sides.
⏱️ 5 min•🌡️ 350 - 13
Once fried, remove the rolls from the oil and place them on a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil. Repeat with the remaining rolls.
⏱️ 5 min - 14
To serve, spoon a generous amount of warm marinara sauce onto individual serving plates. Place 2 fried lasagna rolls on top of the marinara sauce. Garnish with a sprinkle of grated Parmesan cheese and chopped fresh parsley. Serve immediately.
⏱️ 5 min