Lasagna Fritta Olive (Print-Friendly Version)

Crispy lasagna fritta with five cheeses, golden brown and great with marinara or alfredo for a tasty Italian snack.

# Ingredients You'll Need:

→ Components for Lasagna Fritta

01 - 285 grams lasagna noodles (about 10 pieces)
02 - 425 grams whole milk ricotta cheese
03 - 60 grams grated parmesan cheese
04 - 60 grams grated romano cheese
05 - 60 grams grated asiago cheese
06 - 60 grams grated mozzarella cheese
07 - 2 tablespoons Italian herb blend
08 - 2 large eggs

→ Coating and Batter

09 - 165 grams Italian breadcrumbs or panko
10 - 2 tablespoons olive oil
11 - 60 grams grated parmesan cheese
12 - 2 large eggs

→ Air Fryer Approach

13 - Olive oil spray

→ Alternative Cooking Method

14 - Canola oil (for frying)

→ For Serving

15 - Marinara sauce
16 - Alfredo sauce

# How to Make It:

01 - Prepare lasagna noodles by boiling them in a large pot with salted water. Follow the package guide until they’re just right. Drain using a colander, and rinse with cold water to cool down and stop them from sticking. If the edges are ruffled, trim those off.
02 - In a medium bowl, mix together two large eggs, ricotta, mozzarella, parmesan, romano, asiago cheese, and Italian herbs. Stir until everything is nicely combined and smooth.
03 - Spread the cooked noodles out and add a layer of the cheese mixture on top of each. Roll the noodles up to make logs about 5–7 cm long. Store the rolls in a container lined with parchment or wax paper to keep them from sticking.
04 - Put the rolled noodles in the freezer for 1–2 hours to help them firm up before you start breading them.
05 - In a shallow dish, whip two eggs until smooth. In another microwave-safe bowl, mix breadcrumbs with two tablespoons of olive oil; microwave in 30-second bursts, stirring, until they’re lightly golden, which takes about 1–2 minutes. Let it cool, then mix in 60 grams parmesan.
06 - Take each chilled lasagna roll and dip it into the beaten egg, covering all sides. Then roll it in the breadcrumb mix. Shake off any extra crumbs. Do this for all the rolls.
07 - Spray the air fryer basket lightly with olive oil. Lay the breaded lasagna rolls in a single layer, making sure they’re not touching. Spray the tops with a little more oil. Air fry at 200°C for 8 minutes, flip gently, then cook for another 6–8 minutes until they’re crispy and golden. If they look dry while cooking, spray a bit more oil on top.
08 - Heat canola oil in a skillet over medium-high heat. When the oil is hot, add the coated lasagna rolls and fry for 2 minutes on each side, or until they’re golden brown. Drain on paper towels.
09 - Place the crispy lasagna fritta on a serving dish. Serve with warm marinara and/or Alfredo sauce on the side for dipping.

# Extra Information:

01 - For a crunchier crust, you can toast the breadcrumbs in olive oil until they’re lightly browned before coating.
02 - Keep noodles from sticking by rinsing them in cold water and letting them cool before you assemble.

Return to Recipe