Preparation Instructions

• Start by boiling your lasagna noodles al dente. Drain and rinse with cold water to stop the cooking process.
• While the noodles are cooking, place your bread crumbs in a microwave-safe bowl with the butter, half the package of Parmesan Romano Shredded Cheese, 2 tsp. of Italian seasoning, and microwave until the butter is melted.
• Mix well and set aside.
• In another bowl, mix together ricotta cheese, 2 eggs, the package of Shredded Whole Milk Mozzarella Cheese, and 2 tsp. of Italian seasoning.
• Next, cover a cookie sheet with parchment paper and lay your noodles in a few rows.
• Spread a thin layer of ricotta cheese mixture along the lasagna noodle keeping it away from the edges.
• Roll up the noodle gently and stop 2 inches before the end.
• Bring up the end and tuck it under the rolled-up noodle to seal it in.
• Continue until all eight noodles are done. Space them evenly apart on the cookie sheet and place in the freezer for 30 minutes.
• Meanwhile, create your dredging station. Scramble your eggs in a bowl and place your microwaved bread crumbs next to it.
• Dredge in eggs, flour, eggs, and breadcrumbs.
• Place a parchment round in the bottom of the Air Fryer and place your Lasagna Fritta rollups in the basket.
• Leave room in between so the air can get all the sides. Air fry for 20 minutes at 400 degrees F. Flip and air fry for about another 20 minutes.
• Top with alfredo sauce, parmesan cheese, and a sprinkle of Italian seasoning.
• For pan frying, heat about 2 inches of oil in your pan. Carefully place your lasagna fritta rolls in the hot oil.
• Fry for about 4 minutes or until lightly browned. Flip and fry for about another 4 minutes or until browned.
• Place in your air fryer basket at 350 degrees and air fry for about 15 minutes on each side.
• Place on a bed of spaghetti sauce. Top with Alfredo sauce, parmesan cheese, and Italian seasoning. Enjoy!