Ingredients
- 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
- Batter
- 1 ½ cups Italian Bread Crumbs or Panko
- 2 tablespoons Olive Oil
- ½ cup Finely Grated Parmesan
- 2 Large Eggs
- Air Fryer Cooking Method
- Olive Oil Spray
- Pan-Fried Cooking Method
- Canola Oil
- Sauces
- Homemade Alfredo Sauce
- Jar of Marinara Sauce
Instructions
- Boil lasagna noodles according to package directions until al dente. Once cooked, place in a colander and rinse with cold water for handling. If your lasagna noodles have ribbon edges, trim the ribbons off the sides.
- In a medium-sized bowl mix together egg, all five kinds of cheese, and Italian seasoning.
- Lay lasagna noodles flat. Spread cheese mixture over top of the noodles. Roll the noodles into about a 2-3″ length.
- Place them in a container lined with parchment or wax paper to prevent sticking together and freeze for 1-2 hours.
- Scramble egg in a shallow dish. In a microwave-safe dish, blend 2 tablespoons of olive oil and bread crumbs. Microwave for 1-2 minutes, stirring every 30 seconds until they begin to turn golden brown. Let cool and add Parmesan cheese.
- One by one, dip each rolled lasagna in egg, followed by breadcrumbs. Shake off any excess between steps.
- Air Fryer Cooking Method: Spray the inside basket of the air fryer with oil and place lasagna frittas in the basket. Lightly spray the top of the lasagna frittas with oil as well. Set air fryer to 400 degrees Fahrenheit. Cook for 8 minutes, flip, and cook for another 6-8 minutes until golden brown and crispy. If they look dry as they cook, lightly spray with cooking oil. Remove from basket and serve with marinara and/or Alfredo sauce.
- Pan-Fried Cooking Method: Heat canola oil in a pan