Begin by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, about 8-10 minutes. Once done, drain the noodles and immediately rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or a baking sheet to dry, ensuring they don’t stick together.

In a large mixing bowl, combine the whole milk ricotta, freshly grated mozzarella, Parmesan, Romano, Asiago, Italian seasoning, and eggs. Mix thoroughly until the cheeses are well blended and creamy.

Take a dried lasagna noodle and spread a generous amount of the cheese mixture along its length. Roll the noodle tightly, starting from one end to the other, ensuring the filling stays tucked inside. Place the rolled noodles seam side down on a parchment-lined baking sheet.

Once all the noodles are rolled and assembled, place the baking sheet in the freezer for 1 to 2 hours.

While the rolls freeze, set up your breading station. In one bowl, whisk a few eggs. In another bowl, mix the Italian breadcrumbs or Panko with a light drizzle of olive oil.

Remove the lasagna rolls from the freezer and dip each one into the egg, ensuring it’s fully coated. Next, roll the egg-coated noodles in the breadcrumb mixture.

Preheat your air fryer to 400°F (200°C). Carefully place the breaded lasagna rolls in the air fryer basket, making sure they are not overcrowded. Cook for 14-16 minutes, flipping halfway through.

Once they are perfectly crispy, carefully remove the Air Fryer Lasagna Fritta from the basket. Let them cool slightly on a wire rack and serve warm with marinara sauce for dipping.