What makes these Lasagna Roll-Up Cheese Bombs different from traditional lasagna?

These cheese bombs are unique because they're individual, crispy appetizers. They mix lasagna flavors into a handheld, bite-sized treat. This makes them perfect for parties and fun to eat.

Can I make these Lasagna Roll-Up Cheese Bombs ahead of time?

Yes, you can make them ahead. Store them in the fridge for up to 24 hours before cooking. Or, freeze them for up to a month. Just thaw them in the fridge before cooking.

Are there vegetarian options for these Cheese Bombs?

Yes, you can make them vegetarian. Just skip the meat and use more cheese and herbs. Adding roasted veggies like spinach or zucchini can also boost the flavor and nutrition.

What type of cheese works best for the filling?

Use ricotta, mozzarella, and parmesan cheese. This mix gives a creamy texture, melts well, and tastes amazing. It's the secret to their deliciousness.

Can I bake instead of fry these Lasagna Roll-Up Cheese Bombs?

Definitely! Baking is a healthier choice. Preheat your oven to 400°F. Place the roll-ups on a lined baking sheet. Brush with olive oil and bake for 15-20 minutes, until golden and crispy.

How do I prevent my roll-ups from falling apart during cooking?

To keep them together, don't overfill the noodles and roll them tightly. Using toothpicks can also help them stay in shape during cooking.

What are some recommended dipping sauces?

Try marinara sauce, garlic aioli, creamy ranch, or spicy arrabbiata sauce. These sauces pair well with the cheesy, crispy cheese bombs.

How long can I store leftover Cheese Bombs?

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, use an oven or air fryer. Avoid the microwave to keep them crispy.

Crispy Lasagna Roll-Up Cheese Bombs: 7 Amazing Steps to Perfect Bites

Description

Transform traditional lasagna into crispy, cheesy appetizer bombs perfect for parties and gatherings. These golden roll-ups feature a rich ricotta-mozzarella filling with a perfectly crunchy exterior.

Ingredients

Scale

1 lb lasagna noodles

16 oz ricotta cheese (full-fat)

2 cups fresh mozzarella, shredded

1 cup grated parmesan cheese

3 cloves fresh garlic, minced

2 tsp Italian seasoning blend

1/4 cup fresh basil leaves, chopped

Salt and black pepper to taste

2 cups panko breadcrumbs

1/2 cup grated parmesan (for coating)

1 tsp dried Italian herbs

3 tbsp olive oil

3 large eggs, beaten

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Instructions

1. Cook lasagna noodles in salted water for 8-10 minutes until al dente

2. Drain and rinse with cold water, pat dry with paper towels

3. Mix ricotta, mozzarella, parmesan, garlic, Italian seasoning, and basil in a bowl

4. Season filling with salt and pepper to taste

5. Spread 2-3 tablespoons of filling on each noodle, leaving borders

6. Roll up noodles tightly from one end

7. Combine panko breadcrumbs, parmesan, and Italian herbs for coating

8. Dip each roll in beaten eggs, then coat thoroughly with breadcrumb mixture

9. Bake at 425°F for 20 minutes covered, then 15-20 minutes uncovered until golden

10. Let cool 3-4 minutes before serving with marinara sauce

Notes

For best results, ensure noodles are completely dry before filling

Can be prepared 24 hours ahead and refrigerated

Freeze for up to 1 month – thaw before cooking

Use toothpicks to secure rolls if needed

Reheat in oven to maintain crispiness

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 roll-up
Calories: 285
Sugar: 3g
Sodium: 420mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 15g
Cholesterol: 75mg