Begin by boiling lasagna noodles in a large pot of salted water for about 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking. Trim any excess edges.

In a mixing bowl, combine whole milk ricotta cheese, freshly grated Parmesan, Romano, Asiago, and mozzarella. Add two large eggs and Italian seasoning. Mix until smooth.

Lay out a sheet of lasagna noodle and spread the cheese mixture on top. Roll the noodle tightly into a cylinder. Freeze frittas for 1-2 hours.

In a microwave-safe bowl, heat olive oil until warm. Mix in Italian breadcrumbs and allow them to absorb oil. Combine with finely grated Parmesan.

After freezing, dip each roll in a beaten egg, allowing excess to drip off. Dredge in the breadcrumb mixture, ensuring even coating.

Preheat air fryer to 400°F (200°C) for about 5 minutes. Lightly spray basket with cooking oil. Cook the coated frittas for 8 minutes, flip, and cook an additional 6-8 minutes.

Alternatively, heat canola oil in a skillet over medium heat. Fry frittas for 2 minutes on each side until golden brown.

Let frittas cool on a paper towel to absorb excess oil. Serve warm with homemade Alfredo sauce or classic marinara sauce.