Chef Ryan of Salt & Ko lays out Halloween-themed spread in the Fox 2 ktichen

Crispy Fried Lasagna Rolls Ingredients For the rolls: • 8–10 lasagna sheets • 1½ cups Alfredo or spinach Alfredo sauce • 8–10 mozzarella sticks (or similar-sized pieces of fresh mozzarella) • Salt, to taste • Olive oil, for drizzling For the coating: • 2 cups finely crushed crackers or panko bread crumbs • ½ cup grated Parmesan cheese • ½ teaspoon red chili flakes (optional) • 2 eggs, beaten • Flour, for dusting For frying & serving: • Neutral oil for deep frying (such as canola or vegetable) • Warm marinara or vodka sauce for dipping Instructions 1. Prepare the noodles, Boil lasagna sheets in salted water until just al dente. Drain and lay flat on a tray. Drizzle lightly with olive oil to prevent sticking. Cut each sheet in half lengthwise to create two narrower strips. 2. Fill and roll, Spread about 2 tablespoons of Alfredo sauce along each strip. Place one mozzarella stick at one end and roll tightly into a cylinder. Repeat with remaining noodles. 3. Coat for frying Prepare three shallow bowls: One with flour, one with beaten eggs, and one with the cracker or panko mixture combined with Parmesan and chili flakes. Dredge each roll in flour, dip in egg, then coat evenly with crumbs. Place on a parchment-lined tray and chill or freeze for 20–30 minutes to firm up. 4. Fry. Heat oil to 350°F in a deep pot or fryer. Fry the rolls in small batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. 5. Serve. Serve hot with marinara or spicy vodka sauce for dipping. Garnish with Parmesan and fresh herbs if desired. Chef’s Tip For advance prep, assemble and freeze the rolls (uncooked). Fry directly from frozen when ready to serve — no thawing needed.