Copycat Olive Garden Fried Lasagna Recipe

This easy-to-follow Copycat Olive Garden Fried Lasagna recipe recreates the crispy, cheesy goodness with perfectly golden bundles served with rich marinara and creamy Alfredo sauces.

On a recent trip to Olive Garden, I tried the Lasagna Fritta, a deep fried lasagna dish with gooey cheese and two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.   

What you need:

• 9 no-boil lasagna noodles

• 1 cup ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 1 tsp Italian seasoning

• Salt and pepper to taste

• 2 cups marinara sauce (store-bought or homemade)

• 1 cup Alfredo sauce

• Vegetable oil for frying

How to make it:

It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used shredded and grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and Alfredo, but it would be over-the-top fantastic with from-scratch sauces.

Step 1: Prepare the Lasagna Noodles

Cook the no-boil lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.

Step 2: Mix the Cheese Filling

In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until smooth and creamy.

Step 3: Assemble the Lasagna Bundles

Spread a generous spoonful of cheese mixture onto each noodle and roll them up tightly. Use a little water to seal the edges if needed.

Step 4: Fry the Lasagna Rolls

Heat vegetable oil in a deep skillet over medium-high heat. Carefully place each lasagna roll into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

Step 5: Serve with Dipping Sauces

Serve the crispy fried lasagna with warm marinara and Alfredo sauces for dipping or drizzle it over the rolls. Garnish with extra Parmesan or fresh basil if desired.

Tips & Tricks for Perfect Fried Lasagna

• Use no-boil noodles for convenience and perfect texture.

• Don’t overfill the rolls to avoid leaking cheese while frying.

• Keep the oil temperature consistent to ensure even frying.

• For a healthier option, try baking the rolls at 400°F for 20 minutes until golden.

This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen or defrosted in the fridge overnight.   

This recipe was awarded the grand prize in Taste of Home’s Copycat Contest and was featured in their magazine!  If you try this Copycat Olive Garden Fried Lasagna recipe, I’d love to hear how it turns out! Drop a comment below or tag me on social media — sharing your food photos makes my day!

Copycat Olive Garden Fried Lasagna

Author: Jolene's Recipe Journal

Ingredients

• 32oz whole milk ricotta
• 2c shredded mozzarella
• 2 5oz containers shredded 3 cheese blend (I used Frigo Parmesan, Romano and Asiago- pulsed in food processor)
• 2 eggs, room temp
• 1T Italian seasoning (I like Penzey's Italian Herb Mix)
• 1 box lasagna noodles
• 2 eggs
• 8oz panko crumbs
• 1t Italian seasoning
• Vegetable oil for frying
• 15 oz jar alfredo sauce, (I used Newman's Own)
• 15oz jar marinara (again, Newman's Own)

Instructions

1. Combine ricotta, mozzarella, 5oz Parm/Romano/Asiago blend, eggs and Italian seasoning. Set aside.
2. Boil noodles according to package directions. Drain and rinse with cool water. Cut off ribboned edges with a knife or pizza cutter.
3. Spread each noodle with the cheese mixture. Fold one end in about 2", then again. On the last fold, there should be a little extra, push that piece around the back. Place on baking sheet with the little tab facing down. Repeat with remaining noodles. (I got 16) Place baking sheet into freezer for 1 hour. Remove them 15 minutes before you will fry them.
4. In one shallow pan, beat eggs. In another, combine panko crumbs, half the second container of 3 cheese blend and Italian seasoning. Heat oil to 375. Dip lasagna bundles into the beaten egg and then coat with crumb mixture. Return to baking sheet and repeat with remaining bundles.
5. Fry 2 to 3 bundles at a time, until both sides are golden brown. Place on paper towels or a baking rack on a half sheet pan to drain. Keep warm in 200 degree oven if necessary.
6. To serve- heat alfredo and marinara sauces. Place 2 bundles on plate and ladle a ribbon of alfredo sauce over the top. Repeat with the marinara. Sprinkle with 3 cheese blend and Italian seasoning, if desired.
7. Yield- Approximately 16 bundles. Serves 8.

Recommended Products:

USA Pan Baking Rack

USA Pan 15x10x1

Taylor Precision Products Candy & Deep Fry Stainless Steel Paddle Thermometer

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This recipe was featured in Taste of Home magazine, winner of the grand prize for their Copycat Restaurant Favorites contest!