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!