Noodle Prep:
Boil lasagna noodles according to package directions until al dente. Once cooked, place them in a colander and rinse with cold water for easy handling. If your lasagna noodles have ribbon edges, trim them off.
In a medium-sized bowl, mix together the ricotta cheese, Parmesan, Romano, Asiago, mozzarella, eggs, and Italian seasoning.
Lay the lasagna noodles flat and spread the cheese mixture evenly over each one. Roll the noodles into 2-3 inch lengths.
Place the rolled lasagna in a container lined with parchment or wax paper to prevent sticking, and freeze for 1-2 hours.
Batter:
In a shallow dish, scramble the eggs.
In a microwave-safe dish, blend 2 tablespoons of olive oil with the bread crumbs. Microwave for 1-2 minutes, stirring every 30 seconds, until the breadcrumbs begin to turn golden brown. Let cool, then add the grated Parmesan cheese.
Dip each rolled lasagna fritta in the scrambled egg, followed by the breadcrumb mixture, shaking off any excess.
Air Fryer Cooking Method:
Spray the inside basket of the air fryer with olive oil and place the lasagna frittas in the basket. Lightly spray the tops of the frittas with oil as well.
Set the air fryer to 400°F (204°C) and cook for 8 minutes. Flip the frittas and cook for another 6-8 minutes until golden brown and crispy. If they appear dry while cooking, lightly spray with more oil.
Remove from the basket and serve with marinara and/or Alfredo sauce.
Pan-Fried Cooking Method:
Heat canola oil in a pan over medium-high heat. Carefully place the lasagna frittas in the pan once the oil is hot.
Cook for about 2 minutes on each side, flipping once, until the frittas are golden brown.
Remove from the pan and place on a paper towel-lined plate to drain excess oil. Serve with marinara and/or Alfredo sauce.