Step 1

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.

Step 2

In a medium bowl, combine the ricotta cheese, parmesan, asiago, black pepper, italian seasoning, granulated garlic, kosher salt, and eggs. Mix until well combined.

Step 3

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.

Step 4

In a shallow dish, combine the panko and Italian breadcrumbs. In another shallow dish, whisk together the egg and milk.

Step 5

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.

Step 6

Place the breaded lasagna rolls onto the baking sheet and place in the freezer while you heat up the frying oil.

Step 7

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.

Step 8

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.

Step 9

Serve the lasagna frittas warm with marinara sauce. Garnish with shredded asiago and fresh parsley. Enjoy!