This Olive Garden Fried Lasagna (aka Lasagna Fritta) copycat brings the best part of lasagna — the cheesy, saucy goodness — and wraps it in a crispy golden shell. It’s basically fried pasta magic and yes, you can totally make it at home with no fancy equipment.
Quick Summary
- Prep time: 20 mins
- Cook time: 20 mins
- Flavor: cheesy, crunchy, savory
- Great for: appetizers, party bites, comfort food cravings
Why I Like This Recipe
This one is just fun. Like, it feels like something you’d only order out, but it’s not that hard. Boil noodles, stuff ’em, freeze, bread, fry. Done. I make these for game nights or just when I want something totally extra. Also a great way to use up extra lasagna noodles if you’re not into doing the full layered thing.
Ingredients
For the Lasagna
- 10 lasagna noodles
- 15 oz ricotta cheese
- 1 cup grated Parmesan
- 1 cup shredded Asiago (plus more for topping)
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp kosher salt
- 2 large eggs
- Vegetable oil (for frying)
For the Breading
- 1 cup plain panko
- 1 cup Italian seasoned breadcrumbs
- 1 large egg
- ¼ cup whole milk
For Serving
- Marinara sauce
- Fresh parsley
- Extra shredded Asiago (optional)
How To Make Fried Lasagna
- Boil the noodles: Cook until al dente, then drain and lay flat to cool. Trim the curly edges with a pizza cutter — cleaner rolls.
- Mix the filling: Ricotta, Parmesan, Asiago, seasoning, garlic, salt, pepper, and eggs. Stir until smooth.
- Assemble the rolls: Spread filling on each noodle, roll up, and place seam-down on parchment. Freeze while you prep the breading.
- Bread the rolls: Mix panko + breadcrumbs in one dish. Whisk egg + milk in another. Dip each roll in egg wash, then coat in crumbs. Press it in.
- Fry it up: Heat 3 inches of oil to 350°F. Fry the rolls in batches, 4–5 mins each, until golden and crispy. Drain on paper towels.
- Serve: Top with marinara, fresh parsley, and a sprinkle of Asiago. Serve warm and enjoy every crunchy, cheesy bite.

Tips for Success
- Freezing the rolls helps them hold shape while frying — don’t skip it.
- Press the breadcrumbs in well or they’ll flake off in the oil.
- Use a thermometer if you can — 350°F is the sweet spot.
- Don’t overcrowd the pan or the temp drops and they get greasy.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Oven or air fryer is best — 350°F for 8–10 mins. Microwave will work, but they won’t stay crispy.
- Freezer: Freeze the rolls after breading but before frying. Fry straight from frozen or let thaw in the fridge first.
Frequently Asked Questions
- Can I make these ahead of time?
Yep. Roll and bread them, freeze, and fry whenever you’re ready. - What’s the best cheese to sub for Asiago?
Shredded mozzarella or Romano works fine — but Asiago gives the most flavor. - Do I have to trim the noodles?
Not required, but it helps them roll tighter and look nicer. - Can I bake these instead of frying?
You can, but the texture won’t be the same. Frying gives the best crisp. - What’s the best dipping sauce?
Marinara for sure — but ranch or even Alfredo is good too if you wanna mix it up.
Common Mistakes and How to Dodge Them
- Rolling while the noodles are too hot: They’ll rip or the filling gets weird. Let them cool first.
- Skipping the freezer step:
They’ll fall apart in the fryer if they’re too soft. A quick chill helps firm them up. - Not sealing the rolls tight: Loose rolls = leaky cheese. Tuck and roll like you’re wrapping a burrito.
- Using cold oil: If the oil’s not hot enough, the rolls just soak it up and turn greasy. Test with a thermometer or a breadcrumb.
- Overloading the pot: Crowding the oil drops the temp — do 2–3 rolls at a time max.
Nutrition Facts (Per Serving)
- Calories: 710 kcal
- Carbohydrates: 74g
- Protein: 39g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 188mg
- Sodium: 1666mg
- Sugar: 5g
- Fiber: 4g
- Calcium: 707mg
- Iron: 4mg
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- Classic Shrimp Scampi Fritta – Easy Olive Garden Copycat
Fried Lasagna – Easy Olive Garden Copycat
Course: AppetizersCuisine: Italian-AmericanDifficulty: Easy10
servings20
minutes20
minutes710
kcalCrispy, golden lasagna rolls stuffed with creamy cheese and fried to perfection — just like Olive Garden’s Lasagna Fritta, but
Ingredients
10 lasagna noodles
Ricotta, Parmesan, Asiago cheeses
Eggs, seasonings
Panko + Italian breadcrumbs
Oil for frying
Marinara, parsley for serving
Directions
- Boil and trim noodles.
- Mix cheese filling and spread onto each noodle.
- Roll, place seam-side down, and freeze.
- Bread rolls: dip in egg + milk, coat with crumbs.
- Fry at 350°F until crispy (4–5 mins).
- Drain, serve with sauce, garnish, and enjoy warm.
Notes
- Trimming noodles makes rolling easier and more uniform.
- Freeze before frying for best texture.
- Marinara is classic, but Alfredo’s fun if you’re into creamy dips.
- Use a heavy pot or Dutch oven for even frying.