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Fried Lasagna

Total Time

Prep: 45 min. + freezing Cook: 10 min./batch


10 servings

One of my favorite dishes at Olive Garden is their fried lasagna. On a whim, I tried to recreate it at home. After a few tries, I think I got it pretty close to the original. —Jolene Martinelli, Fremont, New Hampshire
Fried Lasagna Recipe photo by Taste of Home
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  • 20 uncooked lasagna noodles
  • 1 carton (32 ounces) whole-milk ricotta cheese
  • 2-1/2 cups shredded Italian cheese blend, divided
  • 2 cups shredded part-skim mozzarella cheese
  • 6 large eggs, beaten, divided use
  • 4 teaspoons Italian seasoning, divided
  • Oil for deep-fat frying
  • 2-1/2 cups panko bread crumbs
  • 1 jar (24 ounces) marinara sauce, warmed
  • 1 jar (15 ounces) Alfredo sauce, warmed


  1. Cook lasagna noodles according to package directions for al dente. In a large bowl, combine ricotta, 1-1/4 cups Italian cheese blend, mozzarella, 2 eggs and 3 teaspoons Italian seasoning. Drain noodles. If desired, cut off ribboned edges (discard or save for another use). Spread about 1/4 cup filling on each noodle. Starting with a short side, fold each in thirds. Place all on a parchment-lined baking sheet, seam side down. Freeze just until firm, about 1 hour.
  2. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, mix bread crumbs, 2/3 cup Italian cheese blend and 1 teaspoon Italian seasoning. Place remaining 4 eggs in separate shallow bowl. Dip lasagna bundles into eggs, then into crumb mixture, patting to help coating adhere.
  3. Fry bundles in batches until golden brown, 8-10 minutes, turning once. Drain on paper towels. Serve with marinara, Alfredo, the remaining Italian cheese blend and, if desired, additional Italian seasoning.

Nutrition Facts

2 lasagna rolls: 876 calories, 54g fat (19g saturated fat), 195mg cholesterol, 1011mg sodium, 61g carbohydrate (11g sugars, 4g fiber), 37g protein.

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