Deep-fried lasagna rolls

If you love pasta, this post is for you. And if you are a lasagna lover, but you want a quick, fun version of this classic Italian dish, these deep-fried lasagna rolls are definitely for you.

Vegan deep fired lasagna rolls
This post is sponsored by Yummly and Prego, the recipe, pictures and opinions are all mine.

This recipe for deep-fried lasagna rolls has all the flavors, layers, and textures that make a great pasta dish plus all the richness, golden color, and crispy texture of fried food. These lasagna rolls are perfect for serving as a main meal or serving as party food.

lasagna noodle being filled

Ingredients for the deep-fried lasagna rolls

  • Lasagna noodles. Use the noodles of your choice and cook as the package indicates.
  • Ricotta. I like to flavor my ricotta (I use tofu-ricotta) with red chili pepper flacks, lemon juice, olive oil, salt, and pepper. For an extra boost of flavor and texture, I also add spinach.
  • Dredging. I use oat milk, all-purpose flour, and prepared bread crumbs to dredge the filled pasta rolls. I like to add oregano, red chili flakes, powdered garlic, salt, and pepper to season and add more flavor to my bread crumbs.
  • For serving. Serve these rolls with marinara sauce. I like to use Tomato and Basil from the Prego Farmers’ Market line. This tomato sauce is made with simple ingredients, which you will usually find at a farmer’s market. It has no sugar, tastes amazing, and it is gluten-free.
vegan lasagna rolls on a plate

How to make fried lasagna rolls (vegan fried lasagna)

  1. Cook your noodles. Drain and arrange in a single layer on a baking sheet covered with paper towels.
  2. Fill the noodles. Spread the ricotta on the noodle and roll. Freeze for about 45 minutes.
  3. Dredge. First dip into the oat or rice milk, then into the flour, then dip in the milk again and then into the bread crumbs. Make sure they are covered completely.
  4. Deep-fry. Fry in vegetable oil at a 350ºF temperature until golden and crispy on both sides.
  5. Serve. Serve hot with a bowl of Prego Farmers’ Market tomato basil marinara sauce on the side for dipping.

Some tips and tricks to make the best lasagna rolls

  • These rolls can be made ahead of time and kept in the freezer until needed. If you are a busy mom, like me, having these in the freezer and a jar of Prego’s Marinara sauce in the pantry will get your dinner ready pretty fast.
  • These can also be made in an air fryer. Follow all of the steps before, but instead of deep-frying them, put the dredge rolls on the air fryer basket, spray with cooking oil and cook at 400ºF for four minutes on each side.
  • I like to add spinach to my ricotta mixture, but feel free to add other herbs or more cheese.
Lasagna roll being dipped in tomato sauce.

Other recipes you may like:

So here is the recipe for these deep fried lasagna rolls and I hope you like them as much as I do. When you make them, please take a picture of them and share on Instagram or Fb.

It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.

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Deep fried lasagna rolls

These deep-fried lasagna rolls are perfect for dinner, as party food or to serve any time you have a craving for a decadent and flavorful pasta dish.
15 mins
20 mins
Freezing time45 mins
1 hr 20 mins
6 people

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 following the package directions. Drain and lay them flat on a baking sheet lined with paper towels.
  • Prepare the ricotta by mixing it with the thawed frozen spinach, red chili flakes, salt, pepper, and lemon juice.
  • Using one to two tablespoons of the ricotta mixture, spread into an even layer along each of the noodles.
  • Roll the noodle about 4-5 times until you have a rectangle. Place each noodle roll on a baking sheet with parchment paper and freeze for 45 to 60 minutes.
  • When ready to start frying, prepare your dredging station. In one bowl, put the milk, in another bowl the all-purpose flour, and in another one the bread crumbs. Mix into the bread crumbs the oregano, the red chili flakes, salt, and garlic powder.
  • In a large skillet or cast iron dutch oven, heat the oil to 350ºF. While the oil reaches its temperature, working in batches, dip one roll into the milk, then into the flour, into the milk again, and then into the bread crumbs.
  • Fry in batches until they are golden in color in crispy on both sides, about 3 to 4 minutes per side. When crisp and delicious, drain on a baking sheet covered with paper towels.
  • To serve, heat the marinara sauce and serve n a small bowl and set on the side.
Course: Main Course
Cuisine: Italian
Diet: Vegan
Keyword: deep fried lasagna rolls, fried lasagna rolls, instantpot lasagna rolls, vegan lasagna rolls
Author: Piloncillo&Vainilla

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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