Olive Garden Lasagna Fritta Recipe
If you’ve ever found yourself dreaming about the perfect Italian appetizer—crispy, cheesy, and delightfully indulgent—then the Olive Garden Lasagna Fritta is about to become your new obsession. This irresistible dish features tender lasagna noodles stuffed with a rich cheese blend, breaded, fried until gold and crunchy, then served atop warm marinara with a drizzle of Alfredo (if you’re feeling extra fancy). Get ready to bring restaurant magic right into your own kitchen with this crowd-pleasing favorite!
Ingredients You’ll Need
The ingredients list for Olive Garden Lasagna Fritta is as approachable as your nearest pantry, but every element plays a key role in building layers of creamy, crispy, and savory flavor. Don’t skip or skimp—each one makes the final creation all the more memorable!
- Cooked lasagna noodles: These sturdy noodles act as the perfect vessel for all that luscious cheese, holding everything together during frying.
- Ricotta cheese: Creamy and rich, ricotta forms the base of the filling, giving a classic Italian texture.
- Shredded mozzarella cheese: For perfect meltiness and subtle stretch, mozzarella is non-negotiable here.
- Grated Parmesan cheese: This adds a punch of savory depth and a salty pop to the filling.
- Large egg: The egg holds the filling together and adds extra richness.
- Italian seasoning: A sprinkle livens up the filling with classic herby notes.
- Garlic powder: For that little underlying warmth every good Italian dish deserves.
- Salt and pepper: Never underestimate the power of seasoning—adjust these to taste.
- All-purpose flour: This sets up the breading process and helps everything stick together.
- Eggs (for breading): Beaten eggs help the breadcrumbs cling to each roll for that signature crunch.
- Italian-style breadcrumbs: Pre-seasoned breadcrumbs are a shortcut to flavor and ensure a gorgeous crispy shell.
- Vegetable oil for frying: The secret to that deep-fried golden goodness is hot, neutral oil.
- Marinara sauce (for serving): Warm, tangy, and deeply comforting—it completes the dish.
- Alfredo sauce (optional): For a creamy contrast, a drizzle of Alfredo is a game-changer.
- Extra Parmesan and parsley (for garnish): The final flourish of fresh and salty brightens everything up.
How to Make Olive Garden Lasagna Fritta
Step 1: Mix Up the Creamy Filling
Start by combining the ricotta, mozzarella, Parmesan, one egg, Italian seasoning, garlic powder, and a generous pinch of salt and pepper in a medium bowl. Give it a good stir until the mixture is totally smooth—no pockets of cheese or lumps left behind! This lush mixture is what makes Olive Garden Lasagna Fritta so gloriously gooey inside.
Step 2: Fill and Shape the Noodles
Lay out each cooked lasagna noodle on a clean surface like a cutting board or parchment paper. Spoon about 2 to 3 tablespoons of the cheese filling along the length of each noodle. Carefully fold each noodle into thirds (or roll tightly, if you prefer a more spiral look), keeping that luscious cheese tucked inside. Place each filled noodle seam-side down and pop in the fridge for 20 to 30 minutes—this quick chill helps the rolls hold their shape for frying.
Step 3: Bread Each Piece for Maximum Crunch
Set up a simple breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Working one at a time, dredge each chilled lasagna roll in flour, then dip into the egg, and finally coat generously with breadcrumbs. Lightly press so every surface is covered—this is the secret to that extra-satisfying crunch that defines Olive Garden Lasagna Fritta.
Step 4: Fry Until Golden and Crisp
Pour about 2 inches of vegetable oil into a deep, heavy pan and heat to 350°F (175°C). Fry the breaded lasagna rolls in batches (don’t crowd the pan) for about 2 to 3 minutes per side, flipping gently, until perfectly golden and crisp. Transfer to a paper towel-lined plate to drain off any excess oil. The anticipation is half the fun—just look at that crust!
Step 5: Sauce, Serve, and Savor
To serve, spoon a generous layer of warm marinara sauce onto each plate. Nestle hot, crispy fritta rolls on top, and if you’re feeling fancy, drizzle with creamy Alfredo sauce. Shower with fresh Parmesan and chopped parsley. The first bite of Olive Garden Lasagna Fritta is pure bliss—crunchy outside, molten cheesy inside, and all tied together with bright, tangy sauce.
How to Serve Olive Garden Lasagna Fritta
Garnishes
A good garnish isn’t just for looks—it’s that little finishing touch that makes the Olive Garden Lasagna Fritta experience pop! Go classic with plenty of grated Parmesan and fresh parsley, or up the ante with a sprinkle of red pepper flakes for a gentle kick. Even a drizzle of olive oil or a few curls of lemon zest can make it feel extra special.
Side Dishes
If you’re making Olive Garden Lasagna Fritta as a main event, round out your meal with a fresh green salad tossed in tangy vinaigrette, or some buttery garlic bread that’s perfect for swiping up extra sauce. For larger gatherings, consider a platter of roasted vegetables or a simple Caesar salad—this dish is rich enough that simple sides really shine.
Creative Ways to Present
Serve your fritta rolls stacked artfully on a long platter draped in sauce for a gorgeous party appetizer, or plate individual portions for a stunning dinner starter. For a twist, slice each roll into bite-sized pieces and skewer with toothpicks for a fun, shareable snack—great for game day or potlucks! However you present them, Olive Garden Lasagna Fritta is always a showstopper.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s a big “if”), let the Lasagna Fritta cool completely before transferring to an airtight container. Store them in the refrigerator for up to three days. They’ll be ready for a quick snack or a decadent lunch later on—just as crispy and delicious after a quick reheat.
Freezing
For ultimate convenience, assemble and bread the lasagna fritta, then freeze them (before frying) in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months and can go straight from freezer to fryer with just a couple extra minutes of cook time.
Reheating
To reheat leftovers, pop the fritta in a 350°F oven for about 10 minutes, or until crisp and heated through. An air fryer works wonderfully for reviving their crunch, and the microwave is speedy but will make them softer. Serve with fresh sauce for best results.
FAQs
Can I use oven-ready lasagna noodles?
For Olive Garden Lasagna Fritta, traditional boiled noodles work best—they’re pliable and roll up perfectly without risk of breaking. Oven-ready noodles often don’t get flexible enough for rolling, so it’s better to stick with classic cooked noodles.
Is there a way to make this recipe gluten-free?
Absolutely! Simply substitute gluten-free lasagna noodles and gluten-free Italian breadcrumbs. Double-check that all the sauces you use are gluten-free as well, and proceed as usual—everyone can enjoy these crispy little indulgences!
What dipping sauces work best?
Classic marinara is a must, but Olive Garden Lasagna Fritta also loves a drizzle of creamy Alfredo. For a twist, try spicy arrabbiata, or even pesto for a herbal kick—the possibilities are endless depending on your cravings.
Can I bake instead of fry?
While frying gives that signature crunch, you can bake the breaded rolls at 400°F (200°C) on a lined baking sheet, sprayed with a little oil. Bake for 20-25 minutes, flipping halfway through—they’ll be a bit lighter but still satisfyingly crispy.
What’s the best way to make these ahead for entertaining?
Bread all the filled, chilled noodles and freeze them before frying. When you’re ready to serve, fry directly from frozen with a couple extra minutes of cook time. It’s a lifesaver for parties or meal prep!
Final Thoughts
If you’ve been looking for an ultra-satisfying, restaurant-style treat that’s surprisingly easy to make, Olive Garden Lasagna Fritta will absolutely win you over. With its crispy shell, creamy center, and crowd-pleasing flavors, it’s sure to become a repeat request among friends and family. Give it a whirl and get ready for rave reviews—you might just outshine your favorite Italian restaurant!
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Olive Garden Lasagna Fritta Recipe
- Total Time: 45 minutes (plus chill time)
- Yield: 8 fritta rolls 1x
- Diet: Vegetarian
Description
Indulge in the crispy, cheesy goodness of Olive Garden’s famous Lasagna Fritta at home with this easy-to-follow recipe. These golden-fried lasagna rolls are filled with a creamy cheese mixture and served with marinara sauce for a delicious appetizer or main course.
Ingredients
Filling:
- 8 cooked lasagna noodles
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Breading and Frying:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- Vegetable oil for frying
For Serving:
- Marinara sauce (warm)
- Alfredo sauce (optional)
- Extra Parmesan and parsley for garnish
Instructions
- Filling: In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper until smooth and well combined.
- Assembly: Lay out the cooked lasagna noodles and fill each with the cheese mixture. Roll tightly, secure the filling, and refrigerate.
- Breading: Dredge each lasagna piece in flour, dip in egg, and coat with breadcrumbs. Press lightly to ensure even coating.
- Frying: Fry the lasagna pieces until golden brown and crisp. Drain on paper towels.
- Serving: Serve hot over marinara sauce with optional Alfredo, Parmesan, and parsley garnish.
Notes
- For a shortcut, use store-bought Alfredo and marinara sauces.
- Freeze assembled, breaded lasagna pieces before frying for make-ahead convenience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fritta
- Calories: 310
- Sugar: 3g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 75mg
