In a small mixing bowl, combine: 15 ounces whole milk ricotta cheese, 2-3 cups cheese blend (Parmesan, Romano, and Asiago), ½ teaspoon black pepper, 2 tablespoons Italian seasoning and 2 large eggs.

Stir until smooth and well combined.

Cook 10 lasagna noodles according to the package directions.

Drain, rinse with cold water, and trim the ribboned edges if desired.

Spread the cheese mixture evenly onto each noodle.

Fold or roll each noodle into approximately 2-inch portions.

Arrange the prepared lasagna bundles on a baking sheet.

Freeze for at least 1 hour until firm.

In a shallow bowl, whisk together 1 large egg and ¼ cup milk.

Place 2 cups panko bread crumbs in a separate shallow bowl.

Dip each frozen lasagna bundle into the egg mixture.

Coat completely in the panko bread crumbs.

Heat 2–3 inches of vegetable oil in a deep skillet or saucepan to approximately 350°F.

Fry the lasagna bundles for 2–3 minutes per side until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Heat the Alfredo sauce and marinara sauce separately.

Spread a layer of Alfredo sauce onto a serving platter.

Arrange the fried lasagna bundles on top.

Drizzle the marinara sauce over the bundles.

Serve immediately while hot and crispy.

Enjoy!