Copycat Olive Garden Fried Lasagna
Crispy, cheesy, and wildly comforting, this Olive Garden fried lasagna layers rich ricotta, parmesan, and asiago inside golden panko bundles. Fry up these cravable pasta pockets and finish with Alfredo and marinara for the ultimate over-the-top appetizer or main!
6
bundles
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
Make ahead: Unfried bundles can be frozen up to 1 month—bread them before freezing and fry from frozen, adding a minute per side.
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!
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!
Nutrition
Calories: 410kcal | Carbohydrates: 34g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 735mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 327mg | Iron: 2.1mg