Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
Place noodles flat onto prepared pan.
In a large bowl, combine ricotta cheese, mozzarella cheese egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
Heat around 1 ½ inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
Garnish with fresh parsley, and serve with marinara sauce for dipping.
Ingredient Notes1. Ricotta: Many lasagna recipes call for cottage cheese. However, I suggest using Ricotta here. It has a finer texture and less water content. Cottage cheese could lead to a soggy result. 2. Bread Crumbs: If you don't have seasoned bread crumbs on hand, you can add one teaspoon of Italian seasoning to regular bread crumbs. Tips and Tricks
Don't forget to add salt to your pasta water. It is the only chance you get to flavor your noodles.
Don't skip freezing the lasagna bites. They will melt/explode if the cheese isn't cold enough.
Don't crowd your skillet, work in batches until all are fried. The oil will stay hot, and your lasagna will stay crispier!