If you’ve ever been to Olive Garden and found yourself completely smitten with their crispy, cheesy appetizer, you’re about to fall in love all over again. This irresistible Olive Garden Lasagna Fritta recipe brings together all the best parts of classic lasagna—creamy ricotta, melty mozzarella, and layers of pasta—but gives them an addictive, golden-fried twist! Whether you’re serving this dish at a family gathering or just treating yourself to a cozy night in, Olive Garden Lasagna Fritta is guaranteed to steal the show and have everyone reaching for seconds.
Ingredients You’ll Need
One of my favorite things about making Olive Garden Lasagna Fritta at home is how simple yet crucial each ingredient is. Every single one plays a role—whether it’s texture, flavor, or that gorgeous color you get from frying. Here’s what you’ll need and why you shouldn’t skip a thing:
- Lasagna noodles (12, cooked and cooled): These are the sturdy foundation for each crispy roll—no shortcuts here!
- Ricotta cheese (1 1/2 cups): The creamy, mild filling that gives the fritta its classic richness.
- Mozzarella cheese (1 cup, shredded): Melts beautifully for that perfect cheese pull in every bite.
- Parmesan cheese (1/2 cup, grated): Adds a salty, nutty depth, and don’t forget extra for sprinkling on top.
- Fresh parsley (1/4 cup, chopped): Brightens up the filling and gives a pop of color.
- Egg (1, for filling): Binds the cheeses together so the filling stays creamy, not runny.
- Garlic powder (1/2 teaspoon): For that gentle background warmth and classic Italian flavor.
- Salt (1/2 teaspoon): Brings all the ingredients into savory harmony.
- Black pepper (1/4 teaspoon): A little kick to keep things interesting.
- All-purpose flour (1 cup): The first step in the breading process for the crispiest results.
- Eggs (2 large, beaten): Ensures the breadcrumbs stick and gives a lovely golden hue.
- Italian-style breadcrumbs (2 cups): Infuses each bite with herby, seasoned crunch.
- Vegetable oil (for frying): You’ll want enough for a deep skillet—this is key to that crave-able crispiness.
- Marinara and Alfredo sauces (for serving): The dreamiest duo for dipping or drizzling.
- Extra Parmesan and parsley (for garnish): Don’t skip these finishing touches; they make the dish look and taste restaurant-worthy!
How to Make Olive Garden Lasagna Fritta
Step 1: Prepare the Creamy Cheese Filling
Start by grabbing a medium bowl and mixing together the ricotta, mozzarella, Parmesan, chopped parsley, a beaten egg, garlic powder, salt, and black pepper. Give it a good stir until everything is completely combined and lush. This is your secret weapon—the heart of every Olive Garden Lasagna Fritta bite!
Step 2: Assemble and Roll the Lasagna Noodles
Lay out your cooked and cooled lasagna noodles on a clean surface. Spread 2 to 3 tablespoons of the cheese filling along each noodle, making sure to leave a little space at the end so it doesn’t ooze out when you roll. Roll each noodle up tightly into a neat log and place them seam-side down on a tray. Once you’re done, pop the tray in the freezer for 30 to 45 minutes. This step makes them firm enough to handle during breading and frying, so don’t skip it!
Step 3: Bread Each Lasagna Roll
Now, set up your breading station: one shallow bowl with flour, another with the two beaten eggs, and a third with breadcrumbs. Take each chilled lasagna roll and gently dredge it in flour, dip it in the beaten eggs, and then coat it thoroughly in breadcrumbs. Press the breadcrumbs on firmly for an extra-crunchy coating—this is what gives Olive Garden Lasagna Fritta its irresistible texture!
Step 4: Fry Until Golden and Crispy
Pour about two inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Working in small batches, fry three or four lasagna rolls at a time, turning them after two to three minutes, until all sides are golden brown and crisp. Transfer the finished fritta to a plate lined with paper towels to drain any excess oil. You’ll be amazed at how quickly these go from simple noodles to a crispy, restaurant-style treat.
Step 5: Serve with Sauces and Garnish
Spoon some warm marinara and Alfredo sauces onto a serving platter, then arrange the hot lasagna fritta over the top. Sprinkle generously with extra Parmesan and fresh parsley. Now step back and admire your work—this is Olive Garden Lasagna Fritta in all its glory, just waiting to be devoured!
How to Serve Olive Garden Lasagna Fritta
Garnishes
For the finishing touch, a big shower of grated Parmesan and a sprinkle of fresh parsley is a must. Not only does this add a pop of color and a little extra flavor, but it also gives your Olive Garden Lasagna Fritta that authentic, restaurant-quality look that makes everyone’s mouth water.
Side Dishes
Olive Garden Lasagna Fritta pairs beautifully with just about anything Italian. Think a fresh Caesar salad, buttery garlic bread, or even classic minestrone soup. The crispy, cheesy rolls are rich, so a light, green salad or some simply roasted veggies are perfect for balance.
Creative Ways to Present
You can stack the lasagna fritta pieces high on a platter for an impressive appetizer tower, or slice each roll into smaller bites for a party-ready finger food. Drizzle both Alfredo and marinara sauces over the top in a fun zigzag pattern, or serve them in little bowls for dipping—people love options!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare in my house!), let the fritta cool completely before popping them into an airtight container. Store in the fridge for up to three days. They’ll lose a bit of their initial crispiness, but they’re still absolutely delicious when reheated.
Freezing
For a make-ahead Olive Garden Lasagna Fritta, freeze the assembled and breaded rolls (before frying) on a tray until solid, then transfer them to a freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, fry straight from frozen—just add an extra minute or two to the cooking time!
Reheating
To recapture that perfect crunch, reheat leftover lasagna fritta in a 375°F oven for about 10 minutes, flipping halfway through. Skip the microwave if you can—it tends to make them soggy. If you’ve frozen the rolls after frying, reheat them the same way for best results.
FAQs
Can I bake Olive Garden Lasagna Fritta instead of frying?
Absolutely! Brush the breaded rolls lightly with oil and bake at 400°F (200°C) for about 20 to 25 minutes, turning once, until they’re golden and crisp. The baked version is a little lighter but still super satisfying.
What’s the best sauce to serve with lasagna fritta?
The classic combo is both marinara and Alfredo sauces. The tangy tomato and creamy cheese together create that signature Olive Garden Lasagna Fritta flavor. But don’t be afraid to get creative—try pesto or even a spicy arrabbiata for a twist!
Can I use store-bought lasagna noodles?
Yes! Any standard dried lasagna noodle works perfectly here. Just be sure to boil them until they’re al dente, then cool them before filling and rolling. Fresh lasagna sheets also work if you can find them, and they’re even easier to roll.
Is Olive Garden Lasagna Fritta vegetarian?
Yes, this recipe is completely vegetarian as long as you check that your Parmesan is made without animal rennet. Always double check your cheeses if you’re serving strict vegetarians.
Can I make this recipe gluten-free?
Definitely! Use gluten-free lasagna noodles and substitute gluten-free flour and breadcrumbs for the breading. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this indulgent appetizer.
Final Thoughts
There’s just something magical about biting into Olive Garden Lasagna Fritta—crisp on the outside, creamy and cheesy inside, with those luscious dipping sauces tying it all together. If you’ve been craving that restaurant favorite, give this recipe a try at home. You might just discover it’s even better when you make it yourself!
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Olive Garden Lasagna Fritta Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Olive Garden Lasagna Fritta is a delicious Italian-American appetizer featuring rolled lasagna noodles filled with a rich ricotta and cheese mixture, breaded, and fried to golden perfection. Served over marinara and Alfredo sauces, it offers a crispy, cheesy bite that’s perfect for parties or indulgent snacks.
Ingredients
Filling
- 12 lasagna noodles, cooked and cooled
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
Frying
- Vegetable oil (for frying, about 2 inches deep)
To Serve
- Marinara sauce
- Alfredo sauce
- Extra grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Prepare the filling: In a medium bowl, mix ricotta, mozzarella, Parmesan, parsley, 1 egg, garlic powder, salt, and black pepper until fully combined, creating a creamy cheese mixture.
- Roll the lasagna noodles: Lay the cooked and cooled lasagna noodles flat on a clean surface. Spread 2 to 3 tablespoons of the cheese filling evenly along each noodle, then tightly roll each into a log shape. Place the rolls seam-side down on a tray and freeze for 30 to 45 minutes until firm to help them hold shape when frying.
- Set up the breading station: Prepare three shallow bowls—one with all-purpose flour, one with the beaten eggs, and one with Italian-style breadcrumbs. This setup will allow for a classic breading process.
- Bread the rolls: Dip each frozen lasagna roll first in flour, coating completely. Then dip into the beaten eggs, followed by a thorough coating in the breadcrumbs. Press gently to ensure the breadcrumbs stick well for a crispy coating.
- Fry the lasagna fritta: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry 3 to 4 lasagna fritta rolls at a time for 2 to 3 minutes per side, or until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Plate the fried lasagna rolls over warmed marinara and Alfredo sauces. Garnish with additional grated Parmesan and chopped fresh parsley for an appealing finish. Serve immediately for best taste and texture.
Notes
- To save time, assemble and freeze the lasagna rolls ahead of time; they can be fried straight from the freezer.
- For a healthier baked option, brush the breaded rolls lightly with oil and bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through until golden and crisp.
- Use a thermometer to maintain the oil temperature at 350°F to ensure even frying and avoid greasy fritta.
- Ensure lasagna noodles are completely cooled before rolling to prevent tearing.
- Can be served with additional sauces like garlic butter or spicy marinara for variation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 lasagna fritta rolls
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
