Description
Crispy, cheesy lasagna rolls, air-fried to golden perfection – a delicious homemade version of the popular Olive Garden appetizer that’s easier and healthier than deep-frying.
Ingredients
Scale
- For the Lasagna Rolls
- 10 ounces Lasagna Noodles (about 10 noodles)
- 15 ounces Whole Milk Ricotta Cheese
- ½ cup Freshly Grated Parmesan Cheese
- ½ cup Freshly Grated Romano Cheese
- ½ cup Freshly Grated Asiago Cheese
- ½ cup Freshly Grated Mozzarella Cheese
- 2 tablespoons Italian Seasoning
- 2 Large Eggs
- For the Batter
- 1 ½ cups Italian Bread Crumbs or Panko
- 2 tablespoons Olive Oil
- ½ cup Finely Grated Parmesan
- 2 Large Eggs
- For Air Fryer Method
- Olive Oil Spray
- For Pan-Fried Method
- Canola Oil
- For Serving
- Homemade Alfredo Sauce
- Jar of Marinara Sauce
Instructions
- Prepare the Noodles
- Boil lasagna noodles according to package directions until al dente. Once cooked, place in a colander and rinse with cold water for easier handling. If your lasagna noodles have ribbon edges, trim them off to create straight sides for even rolling.
- Make the Cheese Filling
- In a medium-sized bowl, thoroughly combine the egg, all five kinds of cheese (ricotta, Parmesan, Romano, Asiago, and mozzarella), and Italian seasoning until well mixed. This creamy, herb-infused filling will be the rich center of your lasagna frittas.
- Assemble the Rolls
- Lay the cooled lasagna noodles flat on a clean work surface. Spread an even layer of the cheese mixture over the top of each noodle, leaving a small border at the edges. Carefully roll each noodle into approximately 2-3 inch lengths, creating compact, cheese-filled cylinders.
- Freeze for Stability
- Place the rolled noodles in a container lined with parchment or wax paper to prevent them from sticking together. Freeze for 1-2 hours until firm. This crucial step helps the rolls maintain their shape during the cooking process.
- Prepare the Breading
- Scramble the eggs in a shallow dish for dipping. In a separate microwave-safe dish, combine 2 tablespoons of olive oil with bread crumbs. Microwave for 1-2 minutes, stirring every 30 seconds until the crumbs begin to turn golden brown. Allow to cool slightly before adding the Parmesan cheese and mixing well.
- Bread the Rolls
- Remove the frozen lasagna rolls from the freezer. One by one, dip each roll first in the beaten egg, then coat thoroughly in the bread crumb mixture, shaking off any excess between steps to ensure an even coating.
- Air Fryer Cooking Method
- Spray the air fryer basket with oil and arrange the breaded lasagna frittas inside, leaving space between each for air circulation. Lightly spray the tops with oil for extra crispiness. Cook at 400°F for 8 minutes, then flip each roll and continue cooking for another 6-8 minutes until golden brown and crispy. If they appear dry during cooking, lightly spray with additional oil.
- Pan-Fried Cooking Method
- Heat canola oil in a pan over medium-high heat. When the oil is hot, carefully place the lasagna frittas in the pan. Cook for approximately 2 minutes, then flip and fry for 2 more minutes until golden brown on all sides. Transfer to a paper towel-lined plate to absorb excess oil.
- Serve with Sauce
- Arrange the hot lasagna frittas on a serving plate and offer both marinara and Alfredo sauce for dipping. For the best presentation, place the sauces in small ramekins on the side.
Notes
- For extra flavor, use leftover Parmesan, Romano, or Asiago cheese in your homemade Alfredo sauce.
- Make sure the rolls are frozen solid before breading and frying to prevent them from falling apart.
- For a crispier exterior, you can double-dip the rolls (egg, breadcrumbs, egg again, then breadcrumbs).
- These can be made ahead and kept frozen for up to 1 month before breading and cooking.
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Appetizers
- Method: Air Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg