Air Fryer Lasagna Fritta (Print Page)
Crispy breaded lasagna rolls stuffed with three cheeses and air fried until golden, served with warm marinara.
# What You Need:
→ Pasta & Cheeses
01 - 8 cooked lasagna noodles
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/3 cup grated Parmesan cheese
→ Seasoning
05 - 1 egg
06 - 2 tbsp chopped fresh parsley (plus extra for garnish)
07 - 1/2 tsp garlic powder
08 - 1/4 tsp black pepper
09 - 1/4 tsp salt
→ Breading
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups Italian-style breadcrumbs
13 - Cooking oil spray
→ For Serving
14 - 1 cup marinara sauce, warmed
# Directions:
01 - In a mixing bowl, combine the ricotta, mozzarella, Parmesan, 1 egg, parsley, garlic powder, salt, and black pepper. Stir until the mixture is smooth and uniformly blended.
02 - Lay each cooked lasagna noodle flat on a work surface. Spread 2 to 3 tablespoons of the cheese filling evenly along the length of each noodle, then roll it up tightly. Slice each roll in half to yield 8 small rolls total.
03 - Arrange three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each lasagna roll in the flour, dip it into the beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
04 - Preheat the air fryer to 375°F (190°C). Lightly coat the basket with cooking oil spray. Arrange the fritta in a single layer, mist the tops with oil, and air fry in batches for 10 to 12 minutes, flipping halfway through, until golden brown and crisp.
05 - Transfer the hot fritta to a serving platter, garnish with additional chopped parsley, and serve alongside warm marinara sauce for dipping.
# Expert Tips:
01 -
- You get all the crispy, cheesy satisfaction of fried lasagna without standing over a pot of hot oil.
- The ricotta filling stays impossibly creamy while the exterior turns genuinely crunchy, a contrast that will ruin takeout appetizers for you forever.
02 -
- Overcooking the noodles before rolling is the number one reason these fall apart, so pull them from the water when they are still slightly firm.
- Do not stack the breaded fritta on top of each other before cooking or the breading will stick together and peel off when you try to separate them.
03 -
- Chill the rolled and filled noodles for fifteen minutes in the refrigerator before breading because cold fritta hold their shape much better through the coating process.
- A light but thorough spray of oil on every exposed surface is the single secret to getting air fryer results that actually taste fried rather than baked.