This new menu item was inspired by street food that Olive Garden chefs encountered during their trip last year to the northern and central parts of Italy. The Lasagna Fritta is served as an appetizer. It consists of bite size pieces of fried parmesan crusted lasagna which is served over alfredo sauce and topped with marinara sauce.

It's a twist on toasted ravioli or tortellini.

These are basically miniature lasagna rollups which have been breaded and fried.

First Boil your lasagna noodles as directed on the package.

When the noodles are finished, lay them out on a flat surface.

Spread a thin layer of ricotta cheese along each noodle.

(Note you can add spices, other cheeses, or spinach to the ricotta to flavor it how you choose).

Roll the noodles into a circle. Place them in the freezer for an hour to set.

When you take them out of the freezer, cut each lasagna roll in half.

Bowl 1 mix 1/4 cup of milk and 1 egg together

Bowl 2 add italian bread crumbs and parmesan cheese

Dip each piece in the milk/egg mixture then the bread crumbs.

Fry at 350 degrees for 4 minutes.

Spread warm alfredo sauce from a jar on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top.

Note: I usually make a whole batch of lasagna roll ups and freeze them for later.

For more information I've written a detailed hubpage on rollatinis with video.

Lasagna Noodles

Ricotta Cheese

Parmesan Cheese

Eggs

Milk

Bread Crumbs

Jar of Alfredo Sauce

Jar of Marinara Sauce