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Olive Garden Lasagna Fritta (Fried Lasagna Rolls) Recipe

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4 from 4 reviews

Crispy on the outside and cheesy on the inside, Olive Garden's Lasagna Fritta features fried lasagna rolls filled with a savory ricotta and cheese mixture. Served with marinara sauce and garnished with asiago cheese and fresh parsley, this appetizer brings a delicious twist to traditional lasagna with a perfectly crunchy bite.

  • 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

To Serve

  • Marinara sauce
  • Fresh parsley (for garnish)

Instructions

  1. Cook lasagna noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a baking sheet. Allow to cool, then transfer to a cutting board and trim off the ribbon edges with a pizza cutter. Set aside.
  2. Prepare cheese filling: In a medium bowl, mix ricotta cheese, grated Parmesan, shredded Asiago, black pepper, Italian seasoning, granulated garlic, kosher salt, and 2 large eggs until well combined.
  3. Assemble rolls: Spread a layer of cheese mixture evenly on each lasagna noodle. Fold each noodle and place seam-side down on a parchment-lined baking sheet. Freeze the formed rolls while preparing breading ingredients.
  4. Prepare breading: In a shallow dish, combine plain Panko and Italian seasoned breadcrumbs. In a separate shallow dish, whisk together 1 large egg and 1/4 cup whole milk.
  5. Bread the rolls: Dip each frozen lasagna roll into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere breadcrumbs on all sides.
  6. Freeze before frying: Place breaded rolls back onto the baking sheet and freeze them to firm up while heating frying oil.
  7. 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 with a deep-fry thermometer.
  8. Fry lasagna rolls: Fry the breaded lasagna rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon or tongs to remove and drain on paper towels.
  9. Serve: Serve the lasagna fritta warm with marinara sauce. Garnish with additional shredded Asiago cheese and fresh parsley. Enjoy!

Notes

  • Freezing the rolls before breading and before frying helps maintain shape and ensures a crispy exterior.
  • Use a deep-fry thermometer to maintain accurate oil temperature and prevent soggy fritta.
  • For best results, avoid overcrowding the frying pot; fry in small batches.
  • Leftover lasagna fritta can be reheated in an air fryer or oven to retain crispiness.
  • Adjust seasoning to taste in the cheese mixture for extra herb or garlic flavor if desired.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian

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