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Olive Garden Lasagna Fritta (Fried Lasagna Rolls) Recipe

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4 from 4 reviews

Olive Garden Lasagna Fritta features crispy, golden-fried lasagna rolls filled with a creamy ricotta and Italian cheese blend, served with marinara sauce for dipping. This delightful appetizer combines the flavors of classic lasagna with the satisfying crunch of deep frying, perfect for sharing or as a tasty snack.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Lasagna Rolls

  • 10 lasagna noodles
  • 15 ounce container Ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Asiago cheese (plus more for garnish)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 2 large eggs

Breading

  • Vegetable oil (for frying, about 3 inches deep)
  • 1 cup plain Panko breadcrumbs
  • 1 cup Italian seasoned breadcrumbs
  • 1 large egg
  • 1/4 cup whole milk

Serving

  • Marinara sauce (for serving)
  • Fresh parsley (for garnish)

Instructions

  1. Cook lasagna noodles: Boil the lasagna noodles following package instructions until al dente. Drain and lay flat on a baking sheet to cool.
  2. Trim noodles: Once cooled, transfer noodles to a cutting board and trim off the ribbon edges with a pizza cutter. Set aside.
  3. Prepare cheese filling: In a medium bowl, combine ricotta cheese, Parmesan, Asiago, black pepper, Italian seasoning, granulated garlic, kosher salt, and eggs. Mix thoroughly until well incorporated.
  4. Fill noodles: Spread a layer of the cheese mixture evenly onto each lasagna noodle. Carefully fold each noodle and place seam-side down on a parchment-lined baking sheet. Freeze while preparing breading.
  5. Prepare breading station: In one shallow dish, combine panko and Italian seasoned breadcrumbs. In another dish, whisk the egg with milk.
  6. Bread lasagna rolls: Dip each frozen lasagna roll in the egg wash, then roll in breadcrumb mixture pressing gently to ensure full coverage on all sides.
  7. Freeze breaded rolls: Place breaded rolls on the baking sheet and freeze again while heating the frying oil.
  8. Heat oil: Heat about 3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C) as measured by a deep-fry thermometer.
  9. Fry lasagna fritta: Fry the rolls in batches, turning gently, for 4-5 minutes until they are golden brown and crispy all over. Remove with a slotted spoon or tongs and drain on paper towels.
  10. Serve: Serve the lasagna fritta hot with marinara sauce on the side. Garnish with additional shredded Asiago cheese and fresh parsley for added flavor and presentation.

Notes

  • Freezing the lasagna rolls before breading and frying helps them hold their shape during frying.
  • Use a deep-fry thermometer to maintain oil temperature for perfect crispy texture without absorbing excess oil.
  • You can prepare the lasagna rolls ahead and freeze for up to a month before frying.
  • Serve immediately for the best texture; leftovers can be reheated in an oven for crispness.
  • Substitute Asiago cheese with another hard Italian cheese like Provolone or Mozzarella if unavailable.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://monicarecipes.com/olive-garden-lasagna-fritta-fried-lasagna-rolls-recipe/