Olive Garden Lasagna Fritta (Fried Lasagna Rolls)

Crispy fried lasagna rolls filled with a rich three-cheese mixture, served with marinara sauce. A unique twist on traditional lasagna that's perfect for appetizers or a fun dinner.

american

italian

Nutrition

High in protein and calcium from multiple cheeses, but also high in calories, saturated fat, and sodium due to deep frying and cheese content.

Calories	970 kcal
Energy	4060 kJ
Protein	40 g
Total Fat	57 g
Saturated Fat	24 g
Trans Fat	0 g
Polyunsaturated Fat	9 g
Monounsaturated Fat	20 g
Cholesterol	248 mg
Carbohydrate	72 g
Sugars	6 g
Dietary Fibre	4 g
Sodium	1136 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerappetizermain courseparty foodfamily friendly

Olive Garden Lasagna Fritta (Fried Lasagna Rolls)

The Slow Roasted Italian (Donna Elick)

5

Name: Olive Garden Lasagna Fritta (Fried Lasagna Rolls) — Tasty Bites
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 servings
Ingredients: For The Lasagna:; 10 Lasagna Noodles; 15 ounce Ricotta Cheese (container); 1 cup Parmesan Cheese (grated); 1 cup Asiago Cheese (shredded, plus more for garnish); 0.5 teaspoon Black Pepper; 1 teaspoon Italian Seasoning; 0.5 teaspoon Granulated Garlic; 1 teaspoon Kosher Salt; 2 large Eggs; Vegetable Oil (for frying); For The Breading:; 1 cup Plain Panko; 1 cup Italian Seasoned Breadcrumbs; 1 large Egg; 0.25 cup Whole Milk; For Serving:; Marinara Sauce; Fresh Parsley (for garnish)

servings

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Ingredients

For The Lasagna:

10 Lasagna Noodles

15 ounce Ricotta Cheese container

1 cup Parmesan Cheese grated

1 cup Asiago Cheese shredded, plus more for garnish

0.5 teaspoon Black Pepper

1 teaspoon Italian Seasoning

0.5 teaspoon Granulated Garlic

1 teaspoon Kosher Salt

2 large Eggs

Vegetable Oil for frying

For The Breading:

1 cup Plain Panko

1 cup Italian Seasoned Breadcrumbs

1 large Egg

0.25 cup Whole Milk

For Serving:

Marinara Sauce

Fresh Parsley for garnish

Equipment

Paper Towels

Baking Sheet

Whisk

Shallow dishes

Deep pot or dutch oven

Deep-fry thermometer

Slotted spoon or tongs

Pizza cutter

Large pot

Instructions

Cook the lasagna noodles according to package instructions until al dente. Drain, lay flat on a baking sheet and allow to cool. When cool, transfer the lasagna noodles to a cutting board and trim off the ribbon edges with a pizza cutter. Set the lasagna noodles aside.

In a medium bowl, combine the ricotta cheese, parmesan, asiago, black pepper, italian seasoning, granulated garlic, kosher salt, and eggs. Mix until well combined.

Spread a layer of the cheese mixture onto each lasagna noodle. Fold up each noodle and place seam-side down on a baking sheet lined with parchment paper. Store in the freezer while you gather the breading ingredients.

In a shallow dish, combine the panko and Italian breadcrumbs. In another shallow dish, whisk together the egg and milk.

Dip each lasagna roll in the egg mixture, then roll in the breadcrumb mixture, pressing to adhere. Make sure to get all sides of the lasagna rolls.

Place the breaded lasagna rolls onto the baking sheet and place in the freezer while you heat up the frying oil.

Heat about 3 inches of vegetable oil in a deep pot or dutch oven over a medium-high heat until it reaches 350°F (175°) on a deep-fry thermometer.

Fry the breaded lasagna rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes. Use a slotted spoon or tongs to transfer the lasagna frittas to a paper-towel lined plate to drain.

Serve the lasagna frittas warm with marinara sauce. Garnish with shredded asiago and fresh parsley. Enjoy!