Ingredients

Method

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the lasagna sheets and cook according to package directions until al dente.

3. 3

   Once cooked, carefully remove the noodles from the water and lay them flat on a baking sheet to prevent sticking.

4. 4

   Lightly spray the noodles with oil.

5. 5

   Cut each lasagna noodle in half crosswise.

6. 6

   Cut the mozzarella sticks in half.

7. 7

   Take one half of a lasagna noodle and spread a thin, even layer of your chosen dip filling over it.

8. 8

   Place a mozzarella stick half at one end and roll the noodle tightly around it.

9. 9

   Place the finished roll on a baking sheet. Repeat with the remaining ingredients.

10. 10

    Once all the rolls are assembled, place the baking sheet in the freezer for at least 1 hour to allow them to firm up.

11. 11

    Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.

12. 12

    Take the frozen lasagna rolls and dredge each one first in flour, ensuring it's fully coated.

13. 13

    Next, dip it into the egg wash, allowing any excess to drip off.

14. 14

    Finally, press the roll firmly into the panko breadcrumbs until completely covered.

15. 15

    Heat your frying oil in a deep pan or fryer to 350°F (175°C).

16. 16

    Carefully place the breaded rolls into the hot oil and fry for 6-8 minutes, or until they are golden brown and crispy. The internal temperature should reach 160-170°F (71-77°C) to ensure the cheese is melted.

17. 17

    Remove the fried lasagna mozzarella sticks from the oil and let them drain on a wire rack.

18. 18

    Arrange them on a platter and garnish generously with grated Parmesan cheese and fresh chives.

19. 19

    Serve immediately with your favorite dipping sauces, such as marinara or ranch.