Crispy Fried Lasagna Rolls
Lasagna sheets spread with pesto, layered with mozzarella and cured meats, rolled tight, breaded, and deep-fried until golden for the ultimate crispy, gooey bite.
Equipment
- 1 | Large pot | for boiling pasta
- 1 | Mixing bowls | for dredging stations
- 1 | Tongs | for frying
- 1 | Deep pot or fryer | for oil
- 1 | Paper towels | for draining
Ingredients
- 8 | | lasagna sheets | cooked until pliable
- 0.5 | cup | pesto |
- 8 | slices | mozzarella |
- 8 | slices | salami |
- 4 | slices | prosciutto |
- 0.5 | cup | all-purpose flour |
- 2 | | large eggs | beaten
- 1 | cup | breadcrumbs |
- 1 | | oil for deep frying | as needed
- 1 | pinch | salt | to taste
Instructions
- Cook lasagna sheets until just pliable, then drain and cool slightly.
- Spread pesto evenly over each sheet.
- Layer mozzarella, salami, and prosciutto on top of the pesto.
- Roll each sheet tightly into a cylinder.
- Dredge rolls in flour, shaking off excess.
- Dip floured rolls in beaten egg.
- Coat thoroughly in breadcrumbs.
- Deep-fry in hot oil until golden brown on all sides.
- Drain on paper towels and serve immediately.
Notes
Assembled and breaded rolls can be refrigerated for several hours before frying.
Reheat leftovers in a hot oven or air fryer to restore crispness.
Maintain oil temperature carefully to avoid greasy results.
Serve with extra pesto or marinara for dipping.
Reheat leftovers in a hot oven or air fryer to restore crispness.
Maintain oil temperature carefully to avoid greasy results.
Serve with extra pesto or marinara for dipping.