Description

Olive Garden Lasagna Fritta is a crispy, golden-brown twist on classic lasagna. This recipe layers tender noodles, rich ricotta, mozzarella, flavorful meat sauce, and Parmesan cheese, then bakes and cuts the lasagna into squares that are breaded and air fried to perfection. The result is a delightful mix of creamy, cheesy, and crispy textures ideal for a delicious appetizer or snack.

Ingredients

Scale

Lasagna Layers

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
15 ounces ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Breading

1/2 cup breadcrumbs (plain or Italian seasoned)
2 tablespoons grated Parmesan cheese (for topping)
Cooking spray

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Instructions

Cook the Noodles: Cook the lasagna noodles according to package directions until al dente. Avoid overcooking to prevent mushiness during the baking process. If using oven-ready noodles, soak them in hot water for 10 minutes to soften.
Cool the Noodles: Drain the noodles and lay them flat on a lightly oiled baking sheet or cutting board to keep them from sticking.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add garlic and sauté for an additional minute until fragrant.
Cook the Beef: Add ground beef to the skillet and cook, breaking it up until browned and cooked through. Drain excess fat.
Add Sauce and Seasoning: Pour marinara sauce into the skillet with oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally, to meld flavors.
Combine Ricotta Mixture: In a bowl, mix ricotta cheese, egg, and grated Parmesan cheese. Season with salt and pepper to taste and mix well.
Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish.
Layer Ingredients: Place three lasagna noodles on the bottom of the baking dish, overlapping to cover.
Add Ricotta and Mozzarella: Spread half of the ricotta mixture over noodles, then sprinkle with one-third of the mozzarella cheese.
Add Meat Sauce: Evenly spread half of the meat sauce over the cheese.
Repeat Layers: Add another three noodles, remaining ricotta mixture, another third of mozzarella cheese, and the remaining meat sauce.
Top Layers: Cover with the final three noodles and the remaining mozzarella cheese.
Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Cool: Let the baked lasagna cool for at least 30 minutes to allow it to set before cutting.
Cut into Pieces: Slice the lasagna into 2-inch squares, yielding approximately 24-32 pieces.
Prepare Breadcrumb Mixture: Combine breadcrumbs and 2 tablespoons grated Parmesan cheese in a shallow dish.
Coat Pieces: Dredge each lasagna piece in the breadcrumb mixture, pressing gently to adhere crumbs on all sides.
Preheat Air Fryer: Preheat air fryer to 375°F (190°C) for 5 minutes.
Arrange and Spray Basket: Lightly spray air fryer basket with cooking spray. Place breaded lasagna pieces in a single layer without overcrowding. Cook in batches if needed.
Air Fry: Air fry for 8-10 minutes, flipping halfway until golden brown and crispy on all sides.
Serve: Remove from air fryer and let cool slightly before serving to enjoy the perfect crispy lasagna fritta.

Notes

Using oven-ready noodles can save time but soaking helps with easier layering.
Letting the lasagna cool before cutting is crucial for neat squares that hold together.
Air frying provides a crispy texture with less oil compared to deep frying.
Breadcrumbs can be plain or Italian seasoned depending on your flavor preference.
For a vegetarian version, substitute ground beef with sautéed mushrooms or a plant-based meat alternative.
Reheat leftovers in the air fryer for best crispiness.