Crispy, cheesy, and wildly comforting, this olive garden fried lasagna layers rich ricotta, parmesan, and asiago inside golden panko bundles. Yes, it’s fried pasta pockets. Yes, they’re as delightful as they sound.
So, picture this: you’re biting into a crispy, golden shell that gives way to warm, melty cheese, a herb-flecked ricotta filling, and… yeah, it’s kind of obscene in the best way. Topped with a tangle of Alfredo and marinara, it hits every craving in one crunchy-cheesy-saucy swoop.
If you’re like me and have occasionally stared a little too long at the appetizer section of certain chain restaurant menus thinking, “But should I just order three of these as my entree?” then welcome. This one’s for you. This copycat Olive Garden fried lasagna grabs everything indulgent about pasta night and cranks it up with a crispy coat and sauce-on-sauce action. It’s a little retro, totally over the top, and 100% built for sharing—or not. No judgment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Olive Garden Fried Lasagna
This is not diet food. Nor is it the time for restraint. But it is stupidly fun to make, very satisfying to eat, and weirdly cathartic to fry pasta in your kitchen just because you can.
- Crispy-cheesy contrast magic: That outer golden crunch meets all the melty cheese inside, and somehow it just works.
- Make-ahead friendly: You freeze the bundles before frying, so they’re perfect to prep days ahead.
- You get to fry pasta: It’s absurd. It’s excellent. And yes, it totally works.
- Sauce playground: You get Alfredo and marinara, so it’s cheesy and tangy… no need to choose.
- Ultimate party trick: Serve these at a gathering and watch them vanish. Bonus: they reheat surprisingly well.
- A little classy, a little trashy: Kind of like that vintage sparkly top you still pull out on Fridays.
Ingredient Notes
This is an indulgent affair, so don’t skimp on quality here—good cheese and good sauce make a difference! Let’s walk through the key players.
- Lasagna noodles: Go with the standard boxed kind, not the no-boil ones. We want sturdy noodles that can hold up to folding, freezing, and frying.
- Ricotta cheese: Whole milk ricotta is creamy and luscious. Avoid the part-skim stuff unless you’re okay with a drier filling.
- Parmesan cheese: Adds sharp, nutty depth. Use the real deal if you can, not the pre-shredded green can stuff.
- Asiago cheese: A little tangier than parmesan and melts beautifully. It keeps the filling from being one-note.
- Italian seasoning + fresh basil: Dried and fresh herbs together keep things interesting. Don’t skip the basil—it gives the filling a bright, clean finish.
- Eggs + milk: These bind and coat. You’ll need eggs both for the filling and for the breading step.
- Panko breadcrumbs: These stay crispier than regular ones when fried. You’ll get that signature crackle.
- Vegetable oil: Neutral and high smoke point—ideal for frying. Canola or peanut oil works great too.
- Alfredo + marinara sauce: Two textures, two temperatures. I like to warm each separately so you can layer them without a gloopy mess.
How To Make This Olive Garden Fried Lasagna
Okay, deep breath. It sounds like a process, but it’s honestly kind of meditative once you get into the rhythm. Plus, folding noodles into little cheesy packages is much less fiddly than you’d expect.
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Boil, cool, and trim the noodles: Bring salted water to a boil and cook the noodles until al dente. Rinse them under cold water to stop the cooking process, then pat them dry like you mean it. Trim off the wavy edges if you’re going for that squared-off, tidy fold.
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Make the cheesy filling: In a bowl, stir together ricotta, parmesan, asiago, pepper, and herbs. Add your two eggs. Stir until everything’s combined and looking fluffy and spreadable.
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Fill and fold the noodles: Spread some filling all over each flat noodle, not too thick. Then fold the noodle over itself every two inches or so. Think of it like an accordion or a napkin fan, but way cheesier. Set them on a baking tray as you go.
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Freeze the bundles: Into the freezer they go—at least an hour. Don’t skip this step or you’ll have melty lava when you try to fry.
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Bread the frozen bundles: Whisk the remaining egg with milk in one bowl and pour panko into another. Dip each bundle into the egg wash, then into the panko. Press gently to get it into all the folds and corners.
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Fry until golden: Heat oil to 350°F. Fry 2–3 bundles at a time so the oil temp doesn’t drop like a stone. Flip after 2–3 minutes. You want an even golden brown and a gently puffy appearance. Transfer to paper towels to drain.
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Warm the sauces (but separately): Heat your Alfredo and marinara in separate pans or bowls. If they get too hot, the Alfredo may break or get weird. Warm, not bubbling, is the move.
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Assemble and serve: Spoon Alfredo onto the plate first. Lay your crunchy lasagna bundles on top, then drizzle marinara over everything. Serve right away while the contrast is perfect.
Storage Options
Okay, so your eyes were bigger than your stomach. It happens. The good news is, this fried lasagna stores and reheats better than you’d think.
Start with refrigeration. If you’ve already fried the bundles, let them cool completely first. Store in an airtight container layered with parchment so they don’t stick. They’ll keep in the fridge for up to 4 days. When you’re ready to reheat, pop them in the oven (or toaster oven!) at 375°F for 10–12 minutes. That’ll bring back most of the crisp.
For freezing, do it before frying. After assembling and breading the bundles, freeze them solid on a tray first, then transfer to a zip-top bag or airtight container. When cravings strike, you can fry directly from frozen—just add an extra minute or so per side.
Microwave? I mean, it’ll work… but the breading may go a bit soggy. If that’s not a dealbreaker for you, go for it. Otherwise, oven > microwave every time here.
Variations and Substitutions
You know I love a good riff in the kitchen. Once you’ve made these once, you’ll start imagining all kinds of cheesy altos and crispy sopranos your own way.
- Meaty twist: Fold in some cooked and crumbled Italian sausage or finely chopped meatball bits into the cheese mixture for added richness.
- Spinach-ricotta version: Mix in a few handfuls of thawed, squeezed-dry frozen spinach into the filling. It’s still indulgent but adds a nice earthy note.
- Gluten-free adaptation: Use gluten-free lasagna noodles and swap the panko for crushed gluten-free rice cereal or GF breadcrumbs.
- Different cheeses: Swap asiago with fontina, provolone, or even a smoked gouda if you’re feeling bold. Each gives a new personality.
- Breadcrumb kick: Mix in a bit of crushed red pepper or Italian seasoning into your panko for extra flavor.
- Single-sauce simplicity: Not a fan of Alfredo? Stick to marinara only, or go all white-sauce. It still slaps.
What to Serve with Olive Garden Fried Lasagna
This dish can handle some bold pairings—or let it shine with simpler sides. Totally your call. Just don’t forget the napkins and stretchy pants.
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A crisp green salad with vinaigrette cuts through all the richness. Bonus if there’s something bitter in there, like radicchio or arugula. It resets your palate between bites and makes the whole plate feel more composed.
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Garlic bread, yes, but hear me out: try your hand at bacon basil cornbread muffins. They’re savory, toasty, and add just the right level of smoky crunch to the plate.
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Roasted vegetables, maybe broccolini or cauliflower tossed with olive oil and lemon zest, will contrast all that gooey goodness with some crisp-tender balance.
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Feeling ambitious? A light seafood main like pan-seared cod with rainbow chard could totally work before or alongside this for a fancy twist on surf and turf.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use no-boil lasagna noodles for this?
Honestly, I wouldn’t recommend it. No-boil noodles are thinner and more fragile when cooked, so they don’t fold well and can fall apart during frying. Go for the regular, robust kind that softens up beautifully but still holds its shape after cooking and chilling.
Can I make this ahead of time?
Absolutely, and actually, you kind of have to! These bundles need to be frozen before frying, so they’re great for prepping the day before or even further in advance. You can make and freeze them for up to a month before frying. Just bread them before the freezer trip to save time later.
What’s the best way to reheat leftovers?
The best method is using your oven or toaster oven. Preheat to 375°F and warm for 10–12 minutes until the exterior is crispy and the inside is gooey again. The microwave works in a pinch, but the texture takes a hit. I wouldn’t microwave more than 30–45 seconds at a time if you’re doing it that way.
Do I have to use both Alfredo and marinara?
Nope! The double sauce situation is iconic, sure, but not essential. Some folks love just marinara for a fresher vibe, and others only swear by Alfredo. You can even use pesto or a vodka sauce if that’s more your style. The important thing is to use sauces you actually enjoy—no guilt either way.
Copycat Olive Garden Fried Lasagna
Ingredients
Fried Lasagna Bundles
- 12 regular lasagna noodles not no-boil
- 1 cup (250 g) whole milk ricotta cheese
- 3/4 cup (70 g) parmesan cheese freshly grated
- 1/2 cup (45 g) asiago cheese grated
- 1 tsp Italian seasoning
- 1/3 cup (10 g) fresh basil chopped
- 1/2 tsp (0.5 tsp) black pepper freshly ground
- 3 large eggs divided (2 for filling, 1 for dredging)
- 1/3 cup (80 ml) milk
- 2 cups (120 g) panko breadcrumbs
- vegetable oil for frying (about 4 cups, enough for 2-inch depth)
For Assembly & Serving
- 1 cup (240 ml) Alfredo sauce warmed
- 1 cup (240 ml) marinara sauce warmed
- fresh basil for garnish (optional)
Equipment
- Large pot
- Mixing bowls
- Baking sheet
- Plastic Wrap or Foil
- Deep Frying Pan or Dutch Oven
- Slotted spoon
- Paper towels
Instructions
- Boil, cool, and trim the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente. Drain, rinse well under cold water, and pat dry with paper towels. Trim the wavy edges off if you want perfectly squared bundles (optional).
- Make the cheese filling: In a medium bowl, mix together the ricotta, parmesan, asiago, Italian seasoning, fresh basil, black pepper, and two eggs until smooth and spreadable.
- Fill and fold: Lay noodles flat. Spread a generous layer of cheese mixture over each, leaving a little border. Fold each noodle over itself every 2 inches accordion-style until you have a compact bundle. Place each on a sheet tray lined with parchment.
- Freeze: Freeze the filled bundles uncovered for at least 1 hour (or up to overnight) until firm. This keeps the cheese from oozing out during frying.
- Bread the bundles: In a shallow bowl, whisk the third egg with the milk. Place panko in another bowl. Dip each frozen bundle in egg wash, then coat thoroughly in panko, pressing gently so crumbs adhere to all sides and folds.
- Fry: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry 2–3 bundles at a time for 2–3 minutes per side, turning as needed, until deep golden and puffed. Transfer to a paper towel–lined plate to drain.
- Warm the sauces: Separately heat Alfredo and marinara in small saucepans until hot (but not boiling).
- Assemble & serve: Spoon Alfredo sauce onto serving plates, place lasagna bundles on top, and drizzle with marinara. Garnish with more fresh basil if desired. Serve immediately for max crispy-cheesy magic.
Notes
Storage: Store fried bundles in the fridge for up to 4 days and reheat in a 375°F oven for 10–12 minutes for best crisp.
Variations: Try adding cooked sausage, spinach, or your favorite cheeses to the filling, or season the panko with herbs or chili flakes for extra punch.
Skip Alfredo or stick to only marinara if desired—the combos are flexible!
