Crunchy, chewy Olive Garden Lasagna Fritta is one of the most popular items on the menu – and for good reason! A creamy three-cheese filling is layered inside perfectly cooked pasta that’s breaded and fried for a breathtaking fried lasagna appetizer that tastes even better than it looks. Hard to believe, I know… but you’ll agree once you get a taste!
Olive Garden Lasagna Fritta
I’ll be honest — sometimes I order fried lasagna rolls as my main course. I just can’t help it!
There’s everything I love about Italian cooking: Mediterranean herbs, gooey cheese, and springy noodles.
Once it’s breaded and fried, it’s game over for me! I just have to have it!
If you’re short on time and just can’t spare that 40 minutes you’ll need to make copycat Olive Garden lasagna fritta, then try an equally crunchy (but not quite as cheesy) fried mozzarella!
Ingredient Notes and Substitutions
- Lasagna Noodles – Flat, thin noodles that are usually layered for a hefty dish. Unfortunately, there really isn’t a substitute for these!
- Ricotta – You’ll need a lot — 15 ounces — to fill each of your lasagna rolls to the brim!
- Parmesan & Asiago – These two cheeses are all for flavor. Sharp, salty parmesan plus nutty asiago equals cheese nirvana!!
Other kinds are good in the filling, too–mozzarella or romano, for example.
- Italian Seasoning – Added to the filling itself, a combination of dried Italian herbs really captures the flavor of the original Olive Garden lasagna fritta recipe.
Parsley, rosemary, oregano, thyme, and so on–if you have all of these individually, go ahead and use them instead!
Tips for Making Mouthwatering Fried Lasagna Rolls
- Freeze to make this recipe a breeze!
If frying soft, floppy noodles with a mushy cheese center sounds hard… that’s because it is!
Avoid a mess by freezing the rolls once assembled. Place the pasta seam-side down and slide the baking sheet into the freezer for at least 15 minutes or so while you get the breading and oil together.
Not only does this make frying a lot easier, but it also helps you to get a thorough breadcrumb coating because the crumbs won’t be slipping and sliding against wet noodles!
- Only cook the noodles until al dente.
Remember that there are multiple levels of cooking involved with Olive Garden lasagna fritta: boiling the noodles the first time, then frying in the hot oil!
And when you’re done frying, the noodles are still going to be cooked further by the hot, bubbly cheese mixture in the center.
That’s why you don’t want to cook the noodles until they’re soft — they’ll be mush by the end! Instead, follow package instructions to cook until al dente.
- Don’t forget the parchment paper!
There’s nothing worse than your hard work getting frozen to the baking sheet or piece of tin foil!
Parchment paper is gentler and better for applications like this. It’s also easier to lift and transfer in one fell swoop!
Storing and Reheating Lasagna Rolls
Let leftovers cool entirely before transferring to an airtight container.
Refrigerate for up to 3 days — after that, the filling becomes thin and watery, and the exterior softens.
Be sure to reheat fried lasagna rolls in an air fryer or the oven to get that crunch back!
You can also freeze lasagna rolls for a few months, just know that the breadcrumbs will be a bit softer.
Reheat from frozen and add an extra few minutes so they warm all the way through.
Kitchen Tools You Will Need
- An Instant Read Kitchen Thermometer is the best way to maintain the temperature of your oil.
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Use a Slotted Spoon or Tongs when working with hot oil for safety.
Fried Lasagna Recipe FAQ
Sure! But know that they won’t be as crispy as if you’d fried them. Since they might fall apart more easily, I’d recommend eating the baked version with a fork and knife.
All you need to do is bake at 375°F for around 20 minutes — or however long it takes for the breading to become golden brown.
Yes! It doesn’t have any meat, so Olive Garden lasagna fritta is very vegetarian-friendly.
However, it does have a great deal of dairy, so it is not vegan.
There are two tasty dippers that I’d absolutely recommend you serve with fried lasagna!
The first is creamy, cheesy alfredo. After all, there’s nothing like a snack that’s cheesy inside and out!
And then there’s the must-have marinara. Simple, smooth, and tangy, its acidity is just what you need to brighten up your bite!
With love, from our simple kitchen to yours.
Other Olive Garden Recipes
Olive Garden Lasagna Fritta (Fried Lasagna Rolls)
For the lasagna:
- 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
- vegetable oil, for frying
For the breading:
- 1 cup plain Panko
- 1 cup Italian seasoned breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- marinara sauce
- fresh parsley, for garnish
- Cook the lasagna noodles according to package instructions until al dente. Drain, lay flat on a baking sheet and allow to cool. When cool, transfer the lasagna noodles to a cutting board and trim off the ribbon edges with a pizza cutter. Set the lasagna noodles aside.
- In a medium bowl, combine the ricotta cheese, parmesan, asiago, black pepper, italian seasoning, granulated garlic, kosher salt, and eggs. Mix until well combined.
- Spread a layer of the cheese mixture onto each lasagna noodle. Fold up each noodle and place seam-side down on a baking sheet lined with parchment paper. Store in the freezer while you gather the breading ingredients.
- In a shallow dish, combine the panko and Italian breadcrumbs. In another shallow dish, whisk together the egg and milk.
- Dip each lasagna roll in the egg mixture, then roll in the breadcrumb mixture, pressing to adhere. Make sure to get all sides of the lasagna rolls.
- Place the breaded lasagna rolls onto the baking sheet and place in the freezer while you heat up the frying oil.
- Heat about 3 inches of vegetable oil in a deep pot or dutch oven over a medium-high heat until it reaches 350°F (175°) on a deep-fry thermometer.
- Fry the breaded lasagna rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes. Use a slotted spoon or tongs to transfer the lasagna frittas to a paper-towel lined plate to drain.
- Serve the lasagna frittas warm with marinara sauce. Garnish with shredded asiago and fresh parsley. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023
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