Step 1

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Pat dry with paper towels, then trim the ribboned edges of each noodle for a cleaner fold.

Step 2

In a mixing bowl, combine the ricotta, Parmesan, Asiago, black pepper, Italian seasoning, and fresh basil. Add the eggs and stir until the mixture is smooth and well incorporated.

Step 3

Lay each lasagna noodle flat. Evenly spread a generous layer of the cheese mixture over the entire surface. Fold the noodles into 2-inch sections, creating small layered bundles.

Step 4

Arrange the prepared lasagna bundles on a baking sheet. Freeze for at least 1 hour or until firm.

Step 5

In a shallow bowl, whisk together the egg and milk. In a separate bowl, spread out the panko bread crumbs.

Step 6

Dip each frozen lasagna bundle into the egg mixture, ensuring all sides are coated. Then, press the bundle into the breadcrumb mixture. Cover it completely for a crispy coating. Repeat with all bundles.

Step 7

Add 2-3 inches of vegetable oil to a deep skillet or saucepan. Heat over medium-high heat until it reaches 350 degrees Fahrenheit (175 Celsius).

Step 8

Carefully place the breaded lasagna bundles into the hot oil. Fry in batches to avoid overcrowding for 2–3 minutes per side. Or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 9

Use the microwave or stovetop to warm both the Alfredo and marinara sauces. (Heat separately.)

Step 10

Spread a layer of Alfredo sauce on the bottom of each serving plate. Arrange the fried lasagna bundles on top. Then, drizzle with marinara sauce for a vibrant finish. Serve immediately while warm, and enjoy!