Main
Crispy Fried Lasagna Rolls
1 hServes 6Nutri-Score D€€
D
1 h
1 hCrispy Fried Lasagna Rolls
what you need
Ingredients
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
salt (to taste)Spices3 g
black pepper (ground)Spices2 g
chili flakes (divided between sauce and coating)Spices3 g- Italian seasoningSpices4 g
all-purpose flourPantry30 g
milkDairy400 ml
Parmesan cheese (finely grated, divided between sauce and coating)Dairy80 g
spinach (chopped)Produce150 g
lasagna sheetsGrains6 pieces- graham crackers (crushed)Bakery150 g
mozzarella sticks (cut to the width of the lasagna sheets)Dairy6 pieces
egg (beaten)Dairy2 pieces- frying oil (for deep frying)Pantry750 ml
olive oil (for sautéing)Pantry15 ml
per serving
Nutrition
326kcal
- Carbs
- 29 g
- Proteins
- 13 g
- Fat
- 18 g
what you’ll use
Tools
Frying pan
Saucepan
Stockpot
Mixing bowl
Colander
Tongs
step by step
Method
- Step 1
Make the spinach Alfredo sauce
- Sauté the finely chopped onion in olive oil until golden.
- Add the garlic, salt, pepper, chili flakes and Italian seasoning and cook until fragrant.
- Stir in the flour and milk and cook until the sauce thickens, then finish with the Parmesan and spinach.
- Step 2
Cook the lasagna sheets
- Boil the lasagna sheets until cooked.
- Drain and separate them so they don't stick together.
- Step 3
Prepare the crispy coating
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with Parmesan and chili flakes.
- Step 4
Assemble the rolls
- Cut the mozzarella sticks to the size of the lasagna sheets.
- Halve each lasagna sheet, spread a generous layer of sauce, place a mozzarella stick at one end and roll up tightly without squeezing out the filling.
- Step 5
Chill the rolls
- Chill the rolls so that they firm up.
- Step 6
Coat the rolls
- Dip each roll first in the beaten egg, then in the crushed cracker mixture.
- Make sure they are nicely coated on all sides.
- Step 7
Fry until golden
- Fry the rolls in medium-hot oil until golden and crispy.
- Drain and serve warm.