Description
Air Fryer Lasagna Fritta offers a crispy twist on traditional lasagna by rolling noodles filled with a rich, five-cheese mixture, coating them in a savory breading, and air frying to golden perfection. Served with marinara and Alfredo sauces, this appetizer or snack is a delightful blend of Italian flavors and modern cooking technique.
Ingredients
Units
Scale
Lasagna Roll Filling
- 10 ounces Lasagna Noodles (about 10 noodles)
- 15 ounces Whole Milk Ricotta Cheese
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/2 cup Freshly Grated Romano Cheese
- 1/2 cup Freshly Grated Asiago Cheese
- 1/2 cup Freshly Grated Mozzarella Cheese
- 2 tablespoons Italian Seasoning
- 2 Large Eggs
Batter
- 1 1/2 cups Italian Bread Crumbs or Panko
- 2 tablespoons Olive Oil
- 1/2 cup Finely Grated Parmesan Cheese
- 2 Large Eggs
Cooking Oil & Spray
- Olive Oil Spray (for air fryer method)
- Canola Oil (for pan-fried method)
Sauces
- Homemade Alfredo Sauce (optional, uses leftover Parmesan, Romano, or Asiago cheese)
- Jar of Marinara Sauce
Instructions
- Noodle Preparation: Boil lasagna noodles according to package directions until al dente. Drain and rinse with cold water to handle easily. Trim off ribbon edges if present.
- Mix Cheese Filling: In a medium bowl, combine 2 eggs, ricotta, Parmesan, Romano, Asiago, mozzarella cheeses, and Italian seasoning thoroughly.
- Assemble Rolls: Lay noodles flat, spread cheese mixture evenly over each, then roll noodles into 2-3 inch lengths. Place rolls on parchment or wax paper-lined container and freeze for 1-2 hours to firm up.
- Prepare Batter: In a shallow dish, beat 2 eggs. In a microwave-safe dish, mix olive oil with bread crumbs and microwave for 1-2 minutes, stirring every 30 seconds until golden. Cool, then stir in Parmesan cheese.
- Coat Rolls: Dip each frozen roll first in beaten eggs, then in breadcrumb mixture, shaking off excess between coatings.
- Air Fryer Cooking: Spray air fryer basket with olive oil spray. Place rolls inside; lightly spray tops with oil. Set temperature to 400°F. Cook for 8 minutes, flip, then cook another 6-8 minutes until crispy and golden. Spray with oil during cooking if drying.
- Pan-Frying Alternative: Heat canola oil in a pan over medium-high heat. Fry rolls approximately 2 minutes per side until golden brown. Drain on paper towels.
- Serve: Serve hot with marinara sauce and/or Alfredo sauce for dipping.
Notes
- Freezing the rolls before breading helps maintain their shape during cooking.
- Using a combination of five cheeses creates a rich, flavorful filling.
- If you prefer a lower-fat option, use the air fryer method instead of pan-frying.
- To make Alfredo sauce from leftover cheeses, gently melt them into cream with garlic for a creamy dip.
- Store leftover cooked fritta in the fridge for up to 3 days and reheat in the air fryer to maintain crispiness.
