Olive Garden Lasagna Fritta copycat is made with lasagna noodles filled with creamy ricotta and mozzarella, then coated in crispy panko breadcrumbs. The stuffed lasagna is frozen before cooking, then air fried until the outside is golden and crispy and the cheesy center is hot and melted.
Lasagna Fritta is one of those Olive Garden appetizers that’s completely different from traditional lasagna, and I knew I wanted to try making it at home. Using the air fryer gives the breaded pasta a crispy outside while keeping all that cheesy filling tucked inside.
Why I Love This Recipe
- Crispy outside, cheesy inside: You get crunchy panko breading surrounding a warm ricotta and mozzarella filling.
- Made in the air fryer: You can get that crispy coating without deep frying.
- Restaurant favorite at home: It’s a fun way to recreate the Olive Garden appetizer in your own kitchen.
- Make ahead: The breaded lasagna needs to freeze before cooking, so you can get the prep done ahead of time.
Ingredient Notes
- Lasagna Noodles: Cook the noodles according to the package directions until al dente. They need to be tender enough to roll without tearing but not overly soft.
- Whole Milk Ricotta Cheese: Creates the creamy filling inside the lasagna. Whole milk ricotta gives the filling a richer texture and flavor.
- Mozzarella Cheese: Adds plenty of cheesy flavor and melts inside the lasagna as it cooks. Shredded mozzarella works best.
- Eggs: Used in both the cheese filling and breading process to help everything hold together.
- Parsley: Adds a little fresh herb flavor and color to the ricotta and mozzarella filling.
- Olive Oil Spray: Lightly coats the breaded lasagna before air frying to help the panko become golden and crispy.
- All-Purpose Flour: Creates the first layer of the breading and helps the egg and panko stick to the lasagna.
- Panko Breadcrumbs: Give the outside of the Lasagna Fritta its crispy, crunchy coating. Panko works better here than fine breadcrumbs for a crispier texture.
Be sure to check out the full recipe and ingredient list below
How To Make Lasagna Fritta
- Cook the lasagna noodles according to the package directions until al dente. Drain and let cool enough to handle.
- In a medium bowl, combine the ricotta, mozzarella, parsley, and 1 egg. Lay the lasagna noodles out in a T shape.
- Spoon the ricotta mixture into the center, then fold the ends of the noodles over the filling to form a pocket.
- Set up three shallow bowls. Add the flour to the first bowl, beat the remaining 2 eggs in the second, and add the panko breadcrumbs to the third.
- Coat each stuffed lasagna pocket in flour, dip it into the beaten eggs, then coat completely with panko.
- Place the breaded lasagna on a baking sheet and freeze for at least 1 hour.
- Preheat the air fryer to 400°F. Spray the air fryer basket with olive oil.
- Arrange the frozen Lasagna Fritta in a single layer without touching. Cook in batches if needed.
- Spray the tops lightly with olive oil and air fry for 10 minutes.
- Flip, spray lightly with olive oil again, and air fry for an additional 5 minutes, or until golden brown and crispy.
Tips I Found Helpful
- Cook the noodles al dente: Overcooked lasagna noodles can become too soft and tear when you fold them around the filling.
- Don’t overfill: Leave enough room around the edges so you can fold the noodles securely around the cheese mixture.
- Coat completely: Make sure each piece is evenly coated with flour, egg, and panko for a crispy crust.
- Don’t skip freezing: Freeze the breaded Lasagna Fritta for at least 1 hour so the pockets firm up and hold together during air frying.
- Use enough oil spray: Lightly coat the breading before cooking and again after flipping to help the panko turn golden and crispy.
- Don’t overcrowd the basket: Leave space between each piece so the hot air can circulate. Cook in batches if necessary.
- Flip carefully: The Lasagna Fritta will be hot and cheesy, so use tongs or a spatula to gently flip each piece halfway through cooking. 🧀🍝
FAQs about Lasagna Fritta
More copycat olive garden recipe
Lasagna Fritta
Olive Garden Lasagna Fritta is a crispy air fryer copycat made with lasagna noodles filled with creamy ricotta and mozzarella, coated in panko breadcrumbs, and air fried until golden and cheesy.
Ingredients
- 1 box of lasagna noodles
- 8 oz whole milk ricotta
- 8 oz mozzarella cheese
- 3 eggs
- 2 tbsp parsley
- Olive oil spray
- 1 cup flour
- 2 cups panko breadcrumbs
Instructions
- Cook the lasagna noodles according to the package directions until al dente. Drain and let cool enough to handle.
- In a medium bowl, combine the ricotta, mozzarella, parsley, and 1 egg.
- Lay the lasagna noodles out in a T shape. Spoon the ricotta mixture into the center, then fold the ends of the noodles over the filling to form a pocket.
- Set up three shallow bowls. Add the flour to the first bowl, beat the remaining 2 eggs in the second, and add the panko breadcrumbs to the third.
- Coat each stuffed lasagna pocket in flour, dip it into the beaten eggs, then coat completely with panko.
- Place the breaded lasagna on a baking sheet and freeze for at least 1 hour.
- Preheat the air fryer to 400°F.
- Spray the air fryer basket with olive oil. Arrange the frozen Lasagna Fritta in a single layer without touching. Cook in batches if needed.
- Spray the tops lightly with olive oil and air fry for 10 minutes.
- Flip, spray lightly with olive oil again, and air fry for an additional 5 minutes, or until golden brown and crispy.
Notes
Cook the lasagna noodles just until al dente so they are easy to fold without tearing. Avoid overfilling the noodles, and coat each piece completely with flour, egg, and panko. Freeze the breaded Lasagna Fritta for at least 1 hour before air frying. Spray lightly with olive oil before cooking and again after flipping for a golden, crispy coating.
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Thoughts on adding meat sauce with the cheeses?