This copycat Olive Garden fried lasagna (lasagna fritta) brings the restaurant classic to your table! It's crispy, creamy, and packed with flavor.
Layers of ricotta cheese, Parmesan, and Asiago are folded into tender lasagna noodles. Then, they’re breaded and deep-fried to golden, crunchy perfection. Yum!
Served with rich Alfredo sauce with a drizzle of marinara, this dish is the perfect balance of textures and flavors.
After making this crispy, cheesy lasagna at home, I've cut back on my regular Olive Garden dinners. It's just too good to pass up!
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Why You’ll Love This Olive Garden Fried Lasagna
Restaurant-Worthy: This Olive Garden copycat recipe recreates the magic at home. I love making it when I want restaurant-quality food but want to stay in my pjs!
Crispy and Creamy: The golden crunch of panko bread crumbs pairs nicely with the rich, cheesy filling. It has a creamy yet crispy texture.
Double Delight: The combination of creamy Alfredo sauce and bright marinara is irresistible. Their rich, vibrant flavors perfectly complement the gooey ricotta mixture.
Crowd-Pleaser: Olive Garden lasagna fritta is always met with smiles. Every time I make it, my family begs for seconds!
Ingredients
- Lasagna Noodles: Wide, flat pasta sheets form the base of each bundle. Traditional Italian-style noodles work best.
- Whole Milk Ricotta Cheese: Creamy, fresh Italian cheese provides a smooth, rich texture. I stick to the whole milk variety for superior richness.
- Parmesan Cheese: For a sharp, nutty flavor and to add depth to the filling.
- Asiago Cheese: Semi-hard Italian cheese brings a complex flavor profile. It can range from mild to sharp, depending on the age.
- Italian Seasoning, Black Pepper, & Fresh Basil: These classic seasonings create authentic Italian flavors. I also add crushed red pepper flakes if I'm feeling spicy.
- Eggs: A binding agent for the cheese filling and create structure. You also use them in the breading process.
- Panko Breadcrumbs: Japanese-style bread crumbs are lighter and flakier than traditional, creating an extra crispy exterior. If I don't have panko on hand, I substitute with Italian bread crumbs.
- Whole Milk: Combined with the egg for the wet breading mixture. It helps the panko adhere to the prepared lasagna bundles.
- Alfredo & Marinara: Creamy white sauce and classic tomato-based red sauce. Trust me, you'll want to add both. I am addicted to the combo!
How to Make Olive Garden Fried Lasagna
My copycat Olive Garden recipe isn't as easy as placing an order, but it's not difficult to follow either!
1. COOK NOODLES. Boil the noodles in salted water until al dente. Then, rinse, dry, and trim them.
2. PREPARE CHEESE. Combine the ricotta, Parmesan, Asiago, spices, basil, and eggs. Mix until smooth.
3. FILL & FOLD. Spread the cheese mixture on the noodles. Fold them into 2-inch bundles.
4. FREEZE BUNDLES. Chill the bundles on a baking sheet for at least an hour until firm.
5. PREPARE BREADING. Set up your breading station. Mix the egg and milk in one bowl. Add the breadcrumbs to a second.
6. BREAD BUNDLES. Coat the frozen bundles in the egg mixture first. Then, evenly cover them in panko breadcrumbs.
7. HEAT OIL. Add vegetable oil to a skillet and preheat to 350 degrees.
8. FRY LASAGNA. Fry the lasagna bundles in batches for 2 to 3 minutes per side. Once golden, I remove them and set them aside on paper towels to drain.
9. HEAT SAUCE. Warm them separately in the microwave or on the stove.
10. SERVE & ENJOY. Layer the Alfredo sauce on serving plates. Top with the fried fritta and drizzle with marinara. I also like to sprinkle on some extra Parmesan cheese. Serve and enjoy!
Tips for the Best Olive Garden Fried Lasagna
Here are a few of my best tips and tricks for making your fried lasagna rolls restaurant-worthy!
- Seal the edges securely. Press the edges firmly after folding. This will keep the filling from leaking while frying. Sometimes, I use a dab of egg wash as “glue” to secure them. Also, don’t skip the freezing step. It’s crucial for helping them retain their shape.
- Keep a watchful eye. I always use a kitchen thermometer to keep the oil at 350 degrees. Too-hot oil will burn the exterior, and too-cool oil will make the bundles greasy. Fry in small batches to maintain the temperature and ensure even frying.
- Mix up the breadcrumbs. Use 1 cup Italian-seasoned breadcrumbs and 1 cup panko instead of 2 cups panko. This will give the fritta extra flavor and a balanced texture.
- Experiment with cheeses. Try mozzarella, fontina, or Gruyère with the Asiago and Parmesan for a unique flavor profile. I love switching things up!
- Make them extra crispy. Double-bread the bundles by dipping them in the egg wash and breadcrumbs a second time. It’s a bit more work, but it will give you an extra crispy crust.
- Stuff and spread. For a heartier dish, mix cooked, crumbled Italian sausage or ground beef with the cheeses. You can also spread a thin layer of marinara or Alfredo on the noodles before adding the cheese mixture.
What to Serve with Fried Lasagna
When the fried lasagna is ready, sprinkle fresh parsley or grated Parmesan cheese on top before serving. For the true Olive Garden experience, I like to serve it with these sides:
And I never forget a nice glass of Chianti or a light Pinot Grigio to complement the fritta’s fresh flavors!
How to Store
You can prepare fried lasagna ahead of time or store leftovers for later. Here are my top tips for keeping it fresh.
To Make-Ahead: Assemble and freeze bundles up to 1 week in advance. Bread them just before frying.
To Store: Place leftover fried lasagna in an airtight container. (Line it with paper towels to absorb excess moisture.) Keep them refrigerated for up to 3 days.
To Freeze: Arrange completely cooled lasagna pieces on a baking sheet and freeze until solid. Transfer them to a freezer-safe container with parchment paper between layers. Store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
More Olive Garden Copycat Recipes You'll Love
Olive Garden Chicken and Gnocchi Soup
Olive Garden Fried Lasagna
6
servings20
minutes15
minutes739
kcalThis copycat Olive Garden fried lasagna is an indulgent twist on a classic Italian favorite! It's crispy on the outside, cheesy on the inside, and downright irresistible.
Ingredients
- For the Lasagna:
10 lasagna noodles
1 (15-ounce) tub whole milk ricotta cheese
1 cup Parmesan cheese, grated
1 cup Asiago cheese, shredded
1/2 teaspoon freshly ground black pepper
2 tablespoons Italian seasoning
1-2 fresh basil, finely chopped
2 large eggs
- For the Breading:
1 large egg
1/4 cup whole milk
2 cups panko bread crumbs
For Frying and Serving
vegetable oil (for frying)
1 jar Alfredo sauce
1 jar marinara sauce
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Pat dry with paper towels, then trim the ribboned edges of each noodle for a cleaner fold.
- In a mixing bowl, combine the ricotta, Parmesan, Asiago, black pepper, Italian seasoning, and fresh basil. Add the eggs and stir until the mixture is smooth and well incorporated.
- Lay each lasagna noodle flat. Evenly spread a generous layer of the cheese mixture over the entire surface. Fold the noodles into 2-inch sections, creating small layered bundles.
- Arrange the prepared lasagna bundles on a baking sheet. Freeze for at least 1 hour or until firm.
- In a shallow bowl, whisk together the egg and milk. In a separate bowl, spread out the panko bread crumbs.
- Dip each frozen lasagna bundle into the egg mixture, ensuring all sides are coated. Then, press the bundle into the breadcrumb mixture. Cover it completely for a crispy coating. Repeat with all bundles.
- Add 2-3 inches of vegetable oil to a deep skillet or saucepan. Heat over medium-high heat until it reaches 350 degrees Fahrenheit (175 Celsius).
- Carefully place the breaded lasagna bundles into the hot oil. Fry in batches to avoid overcrowding for 2–3 minutes per side. Or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Use the microwave or stovetop to warm both the Alfredo and marinara sauces. (Heat separately.)
- Spread a layer of Alfredo sauce on the bottom of each serving plate. Arrange the fried lasagna bundles on top. Then, drizzle with marinara sauce for a vibrant finish. Serve immediately while warm, and enjoy!
Notes
- Ensure the edges are well-sealed to prevent the filling from leaking.
- Don’t overcrowd the frying pan to maintain a consistent oil temperature.
- For a unique taste and texture, use 1 cup Italian breadcrumbs and 1 cup panko.
- Serve with garlic bread or a fresh green salad for a complete meal.
Nutrition
- Total number of serves: 6
- Calories: 739kcal
- Fat: 37g
- Saturated Fat: 19g
- Cholesterol: 202mg
- Sodium: 1823mg
- Potassium: 658mg
- Carbohydrates: 62g
- Fiber: 4g
- Sugar: 8g
- Protein: 36g
- Vitamin A: 1250IU
- Vitamin C: 7mg
- Calcium: 657mg
- Iron: 4mg
- Vitamin D: .92mg
- Vitamin E: 2mg
- Vitamin K: 22mg
- Vitamin B6: .33mg
- Vitamin B12: .99mg
- Folate: 66mg
- Magnesium: 81mg
- Zinc: 3mg
- Selenium: 60mg
- Copper: .37mg
- Manganese: .86mg
2 Comments
Can this be cooked in an air fryer? If so, please provide the recipe. Thank you!
So delicious we loved it 😃