10 oz. Lasagna Noodles (About 10 noodles)
15 oz. Whole Milk Ricotta Cheese
1/2 cup Freshly Grated Parmesan Cheese
1/2 cup Freshly Grated Romano Cheese
1/2 cup Freshly Grated Asiago Cheese
1/2 cup Freshly Grated Mozzarella Cheese
2 tbsp. Italian Seasoning (I like the spicy Italian seasoning from Trader Joes)
2 Large eggs
1 1/2 cups Italian Breadcrumbs or Panko (if you want it really crunchy)
2 tbsp. Olive Oil
1/2 cup Finely Grated Parmesan
2 Large Eggs
Cook the lasagna noodles according to package directions until al dente. Once cooked, place in a colander and rinse with cold water for handling. If your lasagna noodles have ribbon edges, trim the ribbons off the sides. Next mix together egg, all five cheeses, and Italian seasoning. Lay lasagna noodles flat. Spread cheese mixture over top of the noodles. Roll the noodles into about a 2-3″ length. Place them in a container lined with parchment or wax paper to prevent sticking together and freeze for 1-2 hours.
WHEN READY TO MAKE: make egg wash, and mix breadcrumbs and cheese in separate bowl. Dip Cheese roll into egg wash and shake off, then dip in breadcrumb/cheese mix and drop into HOT oil.
Cook on each side for 4 minutes or until golden brown. Serve hot with Marinara/Alfredo Sauce.