Boil lasagna noodles until al dente, then rinse with cold water and trim ribbon edges if needed.
In a bowl, mix eggs, ricotta, Parmesan, Romano, Asiago, mozzarella cheeses, and Italian seasoning.
Lay noodles flat and spread cheese mixture over each; roll into 2–3 inch rolls.
Place rolled noodles on parchment and freeze for 1-2 hours to firm up.
For batter, scramble eggs in a shallow dish.
Microwave olive oil and bread crumbs until golden brown, stirring every 30 seconds, then let cool and add Parmesan.
Dip frozen rolled noodles first into egg, then coat thoroughly with breadcrumb mixture; shake off excess.
To air fry: Spray air fryer basket with olive oil spray. Place lasagna frittas inside and lightly spray tops.
Cook at 400°F for 8 minutes, flip, then cook another 6-8 minutes until golden and crispy.
If needed, lightly spray with oil during cooking to keep moist.
Remove and serve hot with marinara and/or Alfredo sauce.
For pan-fried: Heat canola oil over medium-high heat.
Carefully place rolls in hot oil; fry 2 minutes per side until golden brown.
Drain on paper towels and serve with sauces.
