Every time I walk past the appetizer section at Olive Garden, I always pause at the lasagna fritta. It’s like someone took everything I love about lasagna and turned it into finger food. But let’s be honest – spending thirty bucks on appetizers for the family isn’t happening every week.
That’s why I decided to figure out how to make these crispy little bites at home. The best part? You can use leftover lasagna if you have it, or make a simple version just for frying. My kids think it’s the coolest thing ever – basically lasagna you can pick up with your hands.
Want regular lasagna for dinner? Great. Want it fried and dippable? Even better. Now I can have both without choosing between paying rent or ordering appetizers.
Why You’ll Love This Lasagna Fritta
- Crispy, golden coating – The combination of panko and Italian breadcrumbs creates an irresistible crunchy exterior that gives way to creamy, cheesy goodness inside.
- Restaurant copycat recipe – You can recreate this popular Olive Garden appetizer at home without having to wait for a table or pay restaurant prices.
- Perfect party food – These fried lasagna squares are great for entertaining because they’re easy to share and always get people talking about how creative they are.
- Three-cheese blend – The ricotta, Parmesan, and Asiago combination creates a rich, creamy filling that’s way more interesting than your average fried appetizer.
- Make-ahead friendly – You can assemble these ahead of time and fry them when your guests arrive, making hosting so much easier.
What Kind of Lasagna Noodles Should I Use?
Regular lasagna noodles work perfectly for this recipe, and you don’t need to overthink it. You can use either the traditional kind that requires boiling or the no-boil variety – both will give you great results. Just make sure to cook them according to the package directions until they’re al dente, since they need to hold their shape when you’re rolling and frying them. Fresh lasagna sheets from the deli section are also a nice option if you want to splurge a little, as they tend to be more pliable and easier to work with when assembling your fritta.
Options for Substitutions
This fried lasagna recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:
- Asiago cheese: If you can’t find Asiago, mozzarella or provolone work great as substitutes. You’ll still get that creamy, melty texture that makes this dish so good.
- Ricotta cheese: Cottage cheese can work in a pinch – just drain it well and give it a quick blend to smooth it out. The texture will be slightly different but still tasty.
- Panko breadcrumbs: Regular breadcrumbs are totally fine if that’s what you have. You might lose a bit of the extra crunch, but it’ll still fry up nicely.
- Italian seasoned breadcrumbs: Plain breadcrumbs plus 1 teaspoon of Italian seasoning will do the trick if you don’t have the pre-seasoned kind.
- Whole milk: Any milk you have on hand works – even non-dairy alternatives like almond or oat milk will help create that egg wash for coating.
- Vegetable oil: Canola oil or peanut oil are great alternatives for frying. Just make sure whatever you use can handle high heat without smoking.
Watch Out for These Mistakes While Cooking
The biggest mistake when making lasagna fritta is not cooking the lasagna noodles properly – they should be al dente since they’ll continue cooking during assembly and frying, and overcooked noodles will fall apart when you try to roll them.
Make sure your cheese filling is completely cool before assembling, as warm filling will make the rolls difficult to handle and cause them to unroll during frying.
Oil temperature is critical here – if it’s too hot (over 350°F), the outside will burn before the inside heats through, but if it’s too cool (under 325°F), your rolls will absorb too much oil and become greasy instead of crispy.
Don’t skip the double-breading process with both the egg wash and breadcrumb mixture, and always let the assembled rolls chill in the fridge for at least 30 minutes before frying to help them hold their shape.
What to Serve With Lasagna Fritta?
Since lasagna fritta is already pretty rich and indulgent, I like to balance it out with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette. The fresh greens help cut through all that creamy cheese and make the meal feel a bit lighter. You could also serve it alongside some garlic bread if you’re really going all out, or keep it simple with just the marinara sauce for dipping. For a complete Italian feast, add some roasted vegetables like zucchini or bell peppers on the side.
Storage Instructions
Refrigerate: Leftover lasagna fritta keeps well in the fridge for up to 3 days in an airtight container. I like to place parchment paper between the pieces so they don’t stick together. The breading might soften a bit, but they’re still delicious cold or reheated.
Freeze: You can freeze these fried beauties for up to 2 months! Wrap each piece individually in plastic wrap, then store them all in a freezer bag. This works great if you want to make a big batch for parties or just have some ready for a quick appetizer.
Crisp Up: To bring back that crispy texture, pop them in a 375°F oven for about 8-10 minutes if they’re from the fridge, or 15-20 minutes if frozen. You can also use an air fryer at 350°F for 5-7 minutes. Skip the microwave since it’ll make the breading soggy.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 150-170 g
- Fat: 170-190 g
- Carbohydrates: 270-300 g
Ingredients
For the lasagna and cheese mixture:
- 10 lasagna noodles
- 15 oz ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup shredded asiago cheese, plus extra for topping
- 1/2 tsp black pepper
- 1 tsp italian seasoning blend
- 1/2 tsp granulated garlic
- 1 tsp kosher salt
- 2 large eggs
For coating and frying:
- Vegetable oil, for deep frying
- 1 cup plain panko breadcrumbs
- 1 cup italian-style breadcrumbs
- 1 large egg
- 1/4 cup whole milk
For serving:
- Marinara sauce
- Fresh parsley, for garnish
Step 1: Cook and Prepare the Lasagna Noodles
- 10 lasagna noodles
Bring a large pot of salted water to a boil.
Add the lasagna noodles and cook according to package instructions until al dente.
Drain the noodles, then lay them flat on a baking sheet to cool.
Once cooled, use a pizza cutter to trim off the ribboned edges of each noodle for even frying.
Set the prepared noodles aside.
Step 2: Prepare the Cheese Filling
- 15 oz ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup shredded asiago cheese
- 1/2 tsp black pepper
- 1 tsp Italian seasoning blend
- 1/2 tsp granulated garlic
- 1 tsp kosher salt
- 2 large eggs
In a medium bowl, mix together the ricotta cheese, grated parmesan cheese, 1 cup shredded asiago cheese, black pepper, Italian seasoning blend, granulated garlic, kosher salt, and 2 large eggs.
Stir well until the mixture is creamy and evenly combined.
I like to give the filling a quick taste (before adding eggs, of course!) to check if it needs a pinch more seasoning.
Step 3: Assemble and Chill the Lasagna Rolls
- prepared lasagna noodles from Step 1
- cheese mixture from Step 2
Spread an even layer of the cheese mixture (from Step 2) onto each prepared lasagna noodle (from Step 1).
Carefully roll up each noodle and place seam-side down on a parchment-lined baking sheet.
Once all the noodles are filled and rolled, place them in the freezer to firm up while preparing the breading station.
Step 4: Prepare the Breading Station and Bread the Rolls
- 1 cup plain panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- assembled lasagna rolls from Step 3
Set out two shallow dishes: In the first, combine the plain panko breadcrumbs and Italian-style breadcrumbs.
In the second, whisk together 1 large egg and whole milk until smooth.
Working one at a time, dip each chilled lasagna roll (from Step 3) into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere on all sides.
Place the breaded rolls back onto the baking sheet and freeze again while you heat the oil.
Step 5: Fry the Lasagna Frittas
- vegetable oil, for deep frying
- breaded lasagna rolls from Step 4
Pour about 3 inches of vegetable oil into a deep pot or Dutch oven.
Heat the oil over medium-high heat to 350°F (175°C).
When the oil is hot, fry the lasagna frittas (from Step 4) in batches, turning occasionally, until golden brown and crisp—about 4 to 5 minutes per batch.
Use tongs or a slotted spoon to transfer the frittas to a paper towel-lined plate to drain.
For extra flavor, I like to sprinkle just a touch more salt over them as soon as they come out of the oil.
Step 6: Serve the Lasagna Frittas
- marinara sauce
- shredded asiago cheese, for topping
- fresh parsley, for garnish
Serve the hot lasagna frittas with warmed marinara sauce.
Garnish with extra shredded asiago cheese and fresh parsley for a delicious finish.
Crispy Olive Garden Lasagna Fritta
Ingredients
For the lasagna and cheese mixture:
- 10 lasagna noodles
- 15 oz ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup shredded asiago cheese, plus extra for topping
- 1/2 tsp black pepper
- 1 tsp Italian seasoning blend
- 1/2 tsp granulated garlic
- 1 tsp kosher salt
- 2 large eggs
For coating and frying:
- vegetable oil, for deep frying
- 1 cup plain panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1 large egg
- 1/4 cup whole milk
For serving:
- marinara sauce
- fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles, then lay them flat on a baking sheet to cool. Once cooled, use a pizza cutter to trim off the ribboned edges of each noodle for even frying. Set the prepared noodles aside.
- In a medium bowl, mix together the ricotta cheese, grated parmesan cheese, 1 cup shredded asiago cheese, black pepper, Italian seasoning blend, granulated garlic, kosher salt, and 2 large eggs. Stir well until the mixture is creamy and evenly combined. I like to give the filling a quick taste (before adding eggs, of course!) to check if it needs a pinch more seasoning.
- Spread an even layer of the cheese mixture (from Step 2) onto each prepared lasagna noodle (from Step 1). Carefully roll up each noodle and place seam-side down on a parchment-lined baking sheet. Once all the noodles are filled and rolled, place them in the freezer to firm up while preparing the breading station.
- Set out two shallow dishes: In the first, combine the plain panko breadcrumbs and Italian-style breadcrumbs. In the second, whisk together 1 large egg and whole milk until smooth. Working one at a time, dip each chilled lasagna roll (from Step 3) into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere on all sides. Place the breaded rolls back onto the baking sheet and freeze again while you heat the oil.
- Pour about 3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). When the oil is hot, fry the lasagna frittas (from Step 4) in batches, turning occasionally, until golden brown and crisp—about 4 to 5 minutes per batch. Use tongs or a slotted spoon to transfer the frittas to a paper towel-lined plate to drain. For extra flavor, I like to sprinkle just a touch more salt over them as soon as they come out of the oil.
- Serve the hot lasagna frittas with warmed marinara sauce. Garnish with extra shredded asiago cheese and fresh parsley for a delicious finish.
