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Lasagna fritta made in an air fryer is a fun twist on traditional Italian comfort food. These crunchy, bite-sized delights are packed with creamy cheese and have a crispy exterior, making them ideal for dipping in your favorite sauces. They're a hit at parties or a fun family project that always brings smiles to the table.
I whipped these up after a spontaneous Olive Garden visit inspired my kids to crave fritta at home. Ever since, they've become our go-to movie night snack, and that cheesy stretch is unbeatable.
Ingredients
- Lasagna noodles: strong pasta that holds in the cheesy filling and crisps nicely outside; traditional varieties work best
- Whole milk ricotta: smooth and rich foundation for the cheese layer, find a quality one in the refrigerated section
- Freshly grated Parmesan: adds a nutty flavor and saltiness; get a block and grate it yourself for maximum flavor
- Freshly grated Romano: sharp and salty cheese to complement the others; usually found near the Parmesan
- Freshly grated Asiago: adds a tangy and nutty depth to the cheese mix
- Freshly grated mozzarella: the classic melty cheese; use whole milk for better stretch
- Italian seasoning: a mix of dried herbs creates a savory scent; choose one with oregano, thyme, and basil for the best flavor
- Large eggs: used in the filling and coating, they bind everything together
- Italian bread crumbs or panko: adds crunch; choose panko for a lighter texture or seasoned crumbs for extra flavor
- Olive oil: helps toast the breadcrumbs and enhances the golden color; use extra virgin for a richer taste
- Olive oil spray: gives an even crispy coat in the air fryer; go for a propellant-free option for cleaner flavor
- Canola oil: if frying in a pan, a neutral high-heat oil works best
- Sauces
- Homemade alfredo: creamy goodness great for using leftover cheese
- Jarred marinara: bright and tangy, always warm it slightly for optimum flavor
Instructions
- Noodle Prep:
- Start by boiling the lasagna noodles in salted water until they're al dente. This step's crucial to keep them from getting mushy when cooked in the air fryer. After draining, rinse them with cool water and trim any uneven edges to simplify rolling.
- Cheese Filling:
- In a mixing bowl, blend one egg with the ricotta, Parmesan, Romano, Asiago, mozzarella, and a splash of Italian seasoning. Stir until everything's well mixed and creamy, but still easy to scoop.
- Roll and Freeze:
- On a wax-covered surface, lay the noodles flat. Spread a good amount of cheese mixture on each noodle, getting close to the edges for maximum flavor. Roll each noodle into a compact cylinder, around two to three inches long. Place them in a container, making sure they don't touch, and freeze for at least one hour to hold their shape.
- Crispy Coating:
- In a shallow dish, crack and beat the eggs. For the breadcrumb mixture, combine the breadcrumbs with a little olive oil and microwave in 30-second intervals, stirring until lightly golden. This gives them extra crunch. Once cooled, add grated Parmesan for more cheesy goodness.
- Battering the Rolls:
- Take each frozen lasagna roll, dip it into the beaten egg first, then coat it well in the toasted breadcrumb mixture. Shake off the extra breadcrumbs between each step to avoid clumps.
- Air Fry to Perfection:
- Lightly spray the air fryer basket with olive oil, then place the fritta inside, leaving room for air circulation. Mist the tops with oil to help with even browning. Set the air fryer to 400 degrees Fahrenheit, cook for eight minutes, then flip and cook for another six to eight minutes until golden and crispy. If they seem dry, give them a quick spray of oil for that scrumptious fried touch.
- Serve and Dip:
- Let the fritta cool for a few minutes after cooking. Serve with warm marinara and alfredo sauce to recreate that full restaurant experience.
What I love most is the mix of five cheeses that really makes this dish special compared to store-bought versions. Last holiday, my kids and I set up a rolling assembly line and agreed that the toasted Parmesan breadcrumbs made the biggest difference in crunchiness.
Storage Tips
Keep any leftover fritta in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer for a few minutes to make them crispy again. Avoid the microwave as it can make the crust soggy. For longer storage, freeze them before air frying in a single layer, then transfer to a zip-top bag once they're solid.
Ingredient Swaps
If you can't find Romano or Asiago, add a bit more Parmesan or swap in some shredded provolone for extra meltiness. Use gluten-free lasagna noodles and panko for a wheat-free alternative. For a dairy-free option, go for cashew-based ricotta and your choice of dairy-free cheese, adjusting the salt as necessary.
Serving Ideas
Place fritta on a platter alongside warm marinara and alfredo for dipping, garnished with fresh curly basil. They're the ultimate party starter, especially with toothpicks for easy snacking. I also enjoy serving them with a crisp Caesar salad for a fun main dish or as a hearty after-school snack.
A Taste of Italian American Delight
Lasagna fritta is a standout from Olive Garden’s menu, but the idea of fried pasta stuffed with cheese is a beloved Italian American treat. Turning them into bite-sized pieces makes this hefty dish a bit more festive and easy to enjoy by hand. During holidays, my family always asks for these as the first course; it just feels like a celebration when the platter arrives.
Seasonal Adaption
Add spinach-infused noodles or roasted red pepper to your cheese mixture for a pop of color and extra nutrition in the fall and winter. Throw in some sweet corn or zucchini ribbons in the summer for a fresh take. If serving at a winter gathering, dust with extra Parmesan for a snowy look.
Helpful Reminders
- Always freeze before coating for the best shape and crunch
- Toast your breadcrumbs with oil for maximum crispiness
- Switch up the sauces; homemade basil pesto or pink sauce work well
Success Stories
After I shared this, I got feedback from many of you who've made air fryer fritta for family parties, potlucks, and holiday brunches. One person shared that her sons loved helping with the coating step and said it was the best part of the meal. I felt the same joy watching my kids go back for seconds—those are the recipe memories you want to cherish.
Freezer Meal Tips
To save time before a gathering, make these rolls and freeze them ahead of time. Bake straight from frozen, adding an extra two to three minutes to the air fryer time, and check for that golden color. Having a tray ready in the freezer was a lifesaver when unexpected guests showed up after school.
With these tips, you'll create crispy, golden air fryer lasagna fritta loaded with cheesy goodness. Nothing brings everyone together quite like a plate of these irresistible bites.
Common Recipe Questions
- → What cheeses are used in this fritta?
This dish has a mix of ricotta, mozzarella, Parmesan, Romano, and asiago for rich, creamy goodness.
- → How do I prevent the lasagna rolls from sticking?
Place the rolled noodles between parchment or wax paper before freezing to keep them separate.
- → Can I use panko instead of regular breadcrumbs?
Absolutely, both Italian-style bread crumbs and panko make for a nice crunchy coating.
- → What sauces pair best for dipping?
Warm marinara and creamy alfredo go really well with the cheesy, crispy fritta.
- → Is there a stovetop method if I don’t have an air fryer?
If you don’t have an air fryer, you can fry each fritta in canola oil for that crispy, golden finish.