Fried Lasagna Mozzarella Sticks
Fried lasagna mozzarella sticks combine cooked lasagna noodles filled with creamy dip and mozzarella, then breaded and deep-fried until golden for an irresistible cheese-pull appetizer.
Fried lasagna mozzarella sticks combine cooked lasagna noodles filled with creamy dip and mozzarella, then breaded and deep-fried until golden for an irresistible cheese-pull appetizer.
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Boil lasagna noodles according to package directions until al dente.
Lay the cooked noodles flat on a baking sheet and spray with cooking oil to prevent them from sticking together.
Cut each lasagna noodle in half lengthwise.
Spread a thin layer of your chosen creamy dip over each noodle half.
Cut the mozzarella sticks in half. Place one half at the end of a noodle.
Roll the noodle tightly around the mozzarella stick.
Place the assembled lasagna rolls on a baking sheet and freeze for 1 hour.
Set up a three-part breading station with separate trays for flour, beaten eggs, and panko breadcrumbs.
Dredge each frozen lasagna roll first in flour, then dip in the egg wash, and finally coat completely with panko breadcrumbs. Ensure all edges are well-coated.
Heat tallow or frying oil in a deep pan to 350°F (175°C).
Carefully fry the lasagna sticks in batches for 2-3 minutes, or until golden brown and crispy.
Remove from the oil with a spider strainer and let drain on a wire rack.
Garnish with grated Parmesan cheese and chopped fresh parsley. Serve immediately with marinara sauce and ranch dressing for dipping.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes or air fryer at 350°F for 3–4 minutes to restore crispiness.
deep pan or Dutch oven for frying · spider strainer or slotted spoon · wire rack for draining · instant-read thermometer (recommended for oil temperature)
Yes. Assemble the rolls, freeze for 1 hour as directed, then breaded and freeze in an airtight container for up to 2 weeks. Fry straight from the freezer at 350°F for 2–3 minutes.
The recipe calls for 1.5 cups of your choice: burnt ends dip, spinach dip, ranch, or any spreadable cheese dip works well.
Freezing for 1 hour firms up the filling and mozzarella so they don't leak out during frying, keeping the cheese inside.
The recipe uses deep frying at 350°F. Air-fryer cooking times and temperatures differ; if substituting, start at 380°F for 8–10 minutes and adjust as needed.
Fry for 2–3 minutes until golden brown and crispy, then remove with a spider strainer and drain on a wire rack.
