Air Fryer Lasagna Fritta (Printable)
Crispy air-fried lasagna rolls stuffed with three cheeses and coated in golden breadcrumbs, served with marinara.
# What You'll Need:
→ Pasta & Cheeses
01 - 8 cooked lasagna noodles
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/3 cup grated Parmesan cheese
→ Seasoning
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon kosher salt
→ Breading
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups Italian-style breadcrumbs
13 - Cooking oil spray
→ For Serving
14 - 1 cup marinara sauce, warmed
# Directions:
01 - In a mixing bowl, combine the ricotta, mozzarella, Parmesan, 1 egg, chopped parsley, garlic powder, salt, and black pepper. Stir until the mixture is smooth and evenly blended.
02 - Lay each cooked lasagna noodle flat on a clean surface. Spread 2 to 3 tablespoons of the cheese filling evenly along the length of each noodle. Roll each noodle up tightly from one end to the other, then slice each roll in half to yield 8 individual fritta pieces.
03 - Arrange three shallow bowls side by side. Fill the first with the all-purpose flour, the second with the 2 beaten eggs, and the third with the Italian-style breadcrumbs.
04 - Working one piece at a time, dredge each lasagna roll in the flour, shaking off any excess. Dip it into the beaten eggs to coat completely, then roll it in the breadcrumbs, pressing gently so the crumbs adhere on all sides.
05 - Preheat the air fryer to 375°F (190°C). Lightly coat the basket with cooking oil spray. Arrange the breaded fritta in a single layer in the basket, spray the tops with oil, and cook in batches for 10 to 12 minutes, flipping halfway through, until the exteriors are golden brown and crispy.
06 - Transfer the hot fritta to a serving platter, garnish with additional chopped parsley, and serve alongside warm marinara sauce for dipping.
# Expert Tips:
01 -
- The air fryer gives you that shatteringly crisp exterior without the mess and guilt of a deep fryer.
- Creamy ricotta and stretchy mozzarella sealed inside a golden breadcrumb shell is the kind of contrast that makes people close their eyes when they bite.
02 -
- Do not overcrowd the air fryer basket because the hot air needs to circulate around each piece for even crisping.
- Freeze the assembled and breaded fritta on a tray for thirty minutes before cooking if you want them to hold their shape even better.
03 -
- Wet your hands slightly when spreading the filling on the noodles because it prevents the ricotta from sticking to your fingers and tearing the pasta.
- Let the cooked fritta rest for one minute before serving so the molten cheese inside does not burn your mouth.