I just rolled ricotta, mozzarella, Parmesan, Romano and asiago into crunchy, molten pockets of joy with my Air Fryer Lasagna Fritta and I refuse to share them.
I am obsessed with Air Fryer Lasagna Fritta because it’s like crispy little cheese bombs that somehow taste exactly like Olive Garden Lasagna, but punchier and faster. I love the way molten ricotta cheese makes a slow ooze when you bite in.
And the shredded mozzarella stretches in ridiculous, glorious strings that get all over my plate and hands. I know it’s messy.
I love that. Fried Lasagna energy without the deep fry guilt.
I will eat these with extra marinara, napkins piled up, and zero apologies. Every bite makes my day a little louder, honest.
Ingredients
- Basically lasagna noodles: hold the filling, give chewy, comforting structure.
- Ricotta: creamy binder, it’s pillowy and keeps things moist.
- Mozzarella: melty goo, you’ll get that satisfying cheese pull.
- Parmesan: salty, nutty bite that ups savory notes.
- Extra Parmesan for coating: crunchy, salty crust that browns nicely.
- Romano: sharp tang that cuts through the richness.
- Asiago: savory depth, a little grown-up cheese vibe.
- Egg in filling: binds ingredients together, adds richness.
- Italian seasoning: herby warmth, classic Italian hint.
- Garlic powder: quick garlicky boost without fresh chunks.
- Onion powder: subtle sweetness that rounds flavors.
- Salt: brings out everything, don’t skip it.
- Pepper: tiny kick, keeps it from tasting flat.
- Flour for dredging: helps crumbs stick, gives dry base.
- Egg wash: makes the coating cling and brown.
- Breadcrumbs or panko: main crunch, choose airy or rustic texture.
- Cooking spray: it keeps the air fryer crisp without drowning in oil.
- Marinara: tangy dip that balances fried, cheesy richness.
- Parsley: fresh green pop, pretty garnish if you want.
Ingredient Quantities
- 8 to 10 lasagna noodles, cooked al dente, drained and cooled
- 15 ounces whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan, plus extra 1/4 cup for coating
- 1/4 cup grated Romano cheese
- 1/4 cup shredded asiago cheese
- 1 large egg, beaten, mixed into the cheese filling
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon black pepper
- 1 cup all purpose flour for dredging
- 2 large eggs, beaten for egg wash
- 1 1/2 to 2 cups plain or Italian style breadcrumbs or panko
- Nonstick cooking spray or olive oil spray for the air fryer
- 2 cups marinara sauce for serving
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Cook lasagna noodles in salted boiling water until al dente, drain and spread flat on a tray to cool so they dont stick together.
2. In a bowl combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, Romano, asiago, the 1 large egg, Italian seasoning, garlic powder, onion powder, kosher salt and black pepper; mix until smooth and taste to adjust salt.
3. Lay one cooled noodle on a clean surface, spoon about 2 tablespoons of the cheese mix near one short end and roll up tightly; repeat with remaining noodles and filling until you have 8 to 10 rolls.
4. Set up a dredging station: one shallow dish with 1 cup all purpose flour, one with the 2 beaten eggs for egg wash, and one with 1 1/2 to 2 cups breadcrumbs or panko mixed with the extra 1/4 cup grated Parmesan and the remaining 1/2 cup shredded mozzarella lightly stirred in.
5. Dredge each lasagna roll first in flour shaking off excess, then dunk in the egg wash, then press into the breadcrumb mixture making sure theyre fully coated; press crumbs on so they stick.
6. Chill the coated rolls on a plate in the fridge for 10 to 15 minutes if you have time this helps them hold together better when cooking.
7. Preheat the air fryer to 375 F and lightly spray the basket with nonstick cooking spray or olive oil spray.
8. Arrange the rolls in a single layer in the air fryer basket without overcrowding, spray tops lightly with cooking spray and air fry for 8 to 10 minutes until golden and crisp, flipping once and spraying again mid cook if needed.
9. Let fritta rest 2 to 3 minutes after cooking so the cheese settles, serve with warmed marinara sauce for dipping and garnish with chopped fresh parsley if you like.
Equipment Needed
1. Large stock pot for boiling the lasagna noodles
2. Colander to drain and cool the noodles so they dont stick
3. Rimmed baking sheet or tray to spread the noodles out on
4. Medium mixing bowl for the ricotta mixture and a rubber spatula to stir
5. Three shallow dishes (flour, egg wash, breadcrumb mix) for the dredging station
6. Tongs or a fork to handle the rolls while coating and cooking
7. Air fryer (or a convection oven if you dont have one) plus a small spray bottle or nonstick cooking spray
8. Measuring cups and spoons and a small plate to chill the coated rolls in the fridge
FAQ
Air Fryer Lasagna Fritta {Olive Garden Copycat} Recipe Substitutions and Variations
- Ricotta: swap with 15 ounces cottage cheese that’s been pulsed in a blender until smooth, or use 12 ounces mascarpone for a richer, silkier filling. If using cottage cheese, drain a bit first so the filling isn’t watery.
- Breadcrumbs or panko: use crushed tortilla chips, crushed saltine crackers, or cornflakes for extra crunch. If they seem too salty, mix with plain panko or bread crumbs to balance it out.
- Lasagna noodles: sub in fresh wonton wrappers or cooked jumbo pasta shells cut into strips. They cook faster so watch closely, they can tear easy.
- Parmesan or Romano: swap with asiago or pecorino romano if you want a sharper bite, or use finely grated nutritional yeast for a dairy free option. Adjust salt since pecorino is pretty salty.
Pro Tips
– Chill the rolls after you bread them for at least 10 minutes, longer if you can. It really helps the coating stick so they dont fall apart in the air fryer and you get fewer oozing disasters.
– Lightly spray the tops, not just the basket. Spraying both sides before cooking and once when you flip gives you a much more even golden crust without soaking them in oil.
– Use panko mixed with the extra cheeses for crunch, but pulse regular breadcrumbs a few times so theyre not powdery. If you mix half panko and half finer crumbs the coating sticks better and still gets that great crunch.
– If your marinara is cold, warm it in the microwave or on the stovetop while the rolls cook. Hot sauce = less cheese pull mess and a better mouthfeel when you bite in.
Air Fryer Lasagna Fritta {Olive Garden Copycat} Recipe
I just rolled ricotta, mozzarella, Parmesan, Romano and asiago into crunchy, molten pockets of joy with my Air Fryer Lasagna Fritta and I refuse to share them.
8
servings
475
kcal
Equipment: 1. Large stock pot for boiling the lasagna noodles
2. Colander to drain and cool the noodles so they dont stick
3. Rimmed baking sheet or tray to spread the noodles out on
4. Medium mixing bowl for the ricotta mixture and a rubber spatula to stir
5. Three shallow dishes (flour, egg wash, breadcrumb mix) for the dredging station
6. Tongs or a fork to handle the rolls while coating and cooking
7. Air fryer (or a convection oven if you dont have one) plus a small spray bottle or nonstick cooking spray
8. Measuring cups and spoons and a small plate to chill the coated rolls in the fridge
Ingredients
8 to 10 lasagna noodles, cooked al dente, drained and cooled
15 ounces whole milk ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan, plus extra 1/4 cup for coating
1/4 cup grated Romano cheese
1/4 cup shredded asiago cheese
1 large egg, beaten, mixed into the cheese filling
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, adjust to taste
1/4 teaspoon black pepper
1 cup all purpose flour for dredging
2 large eggs, beaten for egg wash
1 1/2 to 2 cups plain or Italian style breadcrumbs or panko
Nonstick cooking spray or olive oil spray for the air fryer
2 cups marinara sauce for serving
Fresh parsley, chopped, for garnish (optional)
Directions
- Cook lasagna noodles in salted boiling water until al dente, drain and spread flat on a tray to cool so they dont stick together.
- In a bowl combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, Romano, asiago, the 1 large egg, Italian seasoning, garlic powder, onion powder, kosher salt and black pepper; mix until smooth and taste to adjust salt.
- Lay one cooled noodle on a clean surface, spoon about 2 tablespoons of the cheese mix near one short end and roll up tightly; repeat with remaining noodles and filling until you have 8 to 10 rolls.
- Set up a dredging station: one shallow dish with 1 cup all purpose flour, one with the 2 beaten eggs for egg wash, and one with 1 1/2 to 2 cups breadcrumbs or panko mixed with the extra 1/4 cup grated Parmesan and the remaining 1/2 cup shredded mozzarella lightly stirred in.
- Dredge each lasagna roll first in flour shaking off excess, then dunk in the egg wash, then press into the breadcrumb mixture making sure theyre fully coated; press crumbs on so they stick.
- Chill the coated rolls on a plate in the fridge for 10 to 15 minutes if you have time this helps them hold together better when cooking.
- Preheat the air fryer to 375 F and lightly spray the basket with nonstick cooking spray or olive oil spray.
- Arrange the rolls in a single layer in the air fryer basket without overcrowding, spray tops lightly with cooking spray and air fry for 8 to 10 minutes until golden and crisp, flipping once and spraying again mid cook if needed.
- Let fritta rest 2 to 3 minutes after cooking so the cheese settles, serve with warmed marinara sauce for dipping and garnish with chopped fresh parsley if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 475kcal
- Fat: 18.1g
- Saturated Fat: 9.9g
- Trans Fat: 0.06g
- Polyunsaturated: 0.75g
- Monounsaturated: 3.1g
- Cholesterol: 108mg
- Sodium: 525mg
- Potassium: 188mg
- Carbohydrates: 46g
- Fiber: 1.3g
- Sugar: 3.8g
- Protein: 25.3g
- Vitamin A: 1250IU
- Vitamin C: 2.5mg
- Calcium: 367mg
- Iron: 0.8mg
