Begin by boiling your lasagna noodles according to package instructions until they’re al dente, about 8–10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine ricotta, mozzarella, Parmesan, Romano, Asiago, and Italian seasoning. Add in eggs and stir until well-blended.

Spread a generous layer of filling over each lasagna noodle and roll into a tight cylinder. Repeat for remaining noodles.

Place rolled frittas on parchment-lined container in the freezer for 1-2 hours.

Mix breadcrumbs with olive oil in a shallow dish and microwave for 30 seconds. Cool and blend in Parmesan.

Dip each frozen frittas in egg wash and then coat in breadcrumb mixture.

Preheat air fryer to 400°F (200°C). Lightly spray basket, arrange frittas in a single layer, and air fry for 8 minutes. Flip and cook for another 6-8 minutes until golden brown.

For traditional frying, heat canola oil in skillet and pan-fry each roll for about 2 minutes on each side until golden.

Remove frittas from air fryer or skillet and serve on a platter with marinara or Alfredo sauce, garnished with fresh basil.