This is an Olive Garden copycat for vegan lasagna fritta. Lasagna noodles are filled with flavorful tofu ricotta, mozzarella and parmesan cheese, then dipped in seasoned batter and fried until golden and crispy. Just when you thought pasta couldn’t get any better, this vegan lasagna fritta comes in and steals the show!

Deep Fried Lasagna? Yes, Please!

Craving a comforting, indulgent dish that hits all the right notes? This vegan lasagna fritta recipe, inspired by Olive Garden’s beloved appetizer, is the ultimate treat! Layers of tender lasagna noodles are stuffed with a creamy tofu ricotta and melty vegan cheese, then breaded and fried to golden perfection. Pair it with marinara or vegan Alfredo sauce for a restaurant-worthy experience at home. Grab a drink and let’s get to cookin’ the best Vegan Lasagna Fritta!

What is Lasagna Fritta?

“Fritta” translates to “fried”, and that’s exactly what Lasagna Fritta is. Fried lasagna. I got the inspiration to make this dish when I had food sent to my grandmother’s house this past Mother’s Day. I typically cook for my family on Holidays, but since I couldn’t celebrate with her in person this year, I thought it would be fun to send her a meal from her favorite restaurant … which just so happens to be Olive Garden. Anyway, I saw Lasagna Fritta on the menu and immediately became inspired to make a vegan version. I mean, I f*ckin’ LOVE pasta, but DEEP FRIED PASTA? Uh, yes please. The rest is history and here I am sharing the recipe with all of you.

Why You’ll Love This Recipe

• Crispy and Cheesy: This dish has the perfect combination of a crispy outer shell and a gooey, cheesy center.
• Restaurant Quality: This Olive Garden copycat will make you feel like you’re dining out, but from the comfort of your kitchen.
• Easy to Make Ahead: You can prep these ahead of time and fry them right before serving—perfect for entertaining or a family dinner.
• Vegan Comfort Food: Who says vegans can’t enjoy rich, indulgent comfort food? This recipe has all the flavor without any animal products!

How to Make Vegan Lasagna Fritta

1. Prepare the Lasagna Noodles:

Cook the lasagna noodles according to package instructions. Once cooked, drain and lay them flat on a tray lined with parchment paper to prevent sticking.

2. Make the Tofu Ricotta:

In a blender or food processor, add the tofu, olive oil, apple cider vinegar, garlic powder, Italian seasoning, 1 teaspoon salt, onion powder, and red pepper flakes. Pulse until smooth. Transfer the mixture to a bowl and stir in the vegan mozzarella shreds.

3. Assemble the Lasagna:

Spread about 2 tablespoons of the ricotta mixture evenly on each lasagna noodle. Fold each noodle 3 to 4 times to create a square. Freeze them for 30 minutes to firm up.

4. Set Up a Dredging Station:

• In one shallow bowl, pour the non-dairy milk.
• In another shallow bowl, mix the flour with 1 teaspoon salt and black pepper.
• In a third bowl, combine the breadcrumbs, vegan parmesan, and remaining salt and pepper.

5. Bread the Lasagna Squares:

Dip each frozen lasagna square in the milk, then coat with the flour. Dip it back into the milk and then coat it with the breadcrumb mixture.

6. Fry the Lasagna Fritta:

Heat vegetable oil in a large skillet until it reaches 350°F. Fry each square for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

7. Garnish and Serve!

Sprinkle with extra vegan mozzarella and fresh parsley. Serve hot with marinara or vegan Alfredo sauce on the side, and enjoy!

Tips and FAQs

• Make sure the oil is hot enough before frying: Keep the oil temperature at 350°F for perfect, crispy results. If you don’t have a thermometer, drop a pinch of breadcrumbs into the oil. If it sizzles and browns within 30 seconds, the oil is at the right temperature. If it browns too quickly, lower the heat.
• Make it ahead: You can prepare the lasagna squares in advance. Just store them in the fridge or freezer until ready to fry.
• Air fryer option: Preheat your air fryer to 375°F, spray the fritta squares with a little cooking oil, and air-fry for about 12-15 minutes, flipping halfway through. They’ll come out crispy and golden without deep frying!
• Baking Option: preheat your oven to 400°F. Arrange the breaded lasagna fritta squares on a parchment-lined baking sheet. Spray them lightly with oil to help them crisp up. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Can I Freeze the Lasagna Fritta?

Yes! Freezing lasagna fritta is a great way to prep ahead and enjoy this delicious dish whenever you’re ready. The lasagna fritta will stay fresh in the freezer for up to 3 months. To freeze them:

1. Assemble the lasagna fritta: Follow the recipe through the assembly step where you fill and fold the lasagna noodles with the tofu ricotta and vegan mozzarella.
2. Flash freeze: Place the assembled lasagna fritta squares in a single layer on a baking sheet lined with parchment paper. Make sure they’re not touching. Place the baking sheet in the freezer and freeze for about 1-2 hours, or until the fritta squares are firm.
3. Store: Once the fritta squares are completely frozen, transfer them to an airtight container or freezer-safe bag. Label the bag with the date so you know when you froze them.
4. Return to the freezer: Store the frozen lasagna fritta in the freezer for up to 3 months.

Once you’re ready to enjoy the Lasagna Fritta, take them out of the freezer and let them thaw in the refrigerator overnight. Cook them according to directions once thawed.

Can I make this vegan Lasagna fritta gluten–free?

Absolutely! Use gluten-free lasagna noodles and gluten-free breadcrumbs in place of regular ones. The recipe works just as well with these substitutions.

Do I need to deep fry the vegan lasagna fritta, or can I shallow fry them?

Shallow frying works perfectly fine. Just ensure there’s enough oil to cover half the fritta squares while cooking. Flip them to ensure both sides are evenly fried.

Ready to Try This Vegan Lasagna Fritta?

Now that you’ve got everything you need to make this delicious Olive Garden-inspired vegan lasagna fritta, it’s time to head to the kitchen! Whether you’re hosting friends, preparing a special family dinner, or just craving some indulgent comfort food, this recipe is sure to impress. Don’t forget to serve with your favorite sauces and sprinkle some extra vegan parmesan on top. Enjoy every crispy, cheesy bite! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Vegan Lasagna Fritta (Olive Garden Copycat)

Ashley

This is an Olive Garden copycat for vegan lasagna fritta. Lasagna noodles are filled with flavorful tofu ricotta, mozzarella and parmesan cheese, then dipped in seasoned batter and fried until golden and crispy. Just when you thought pasta couldn’t get any better, this vegan lasagna fritta comes in and steals the show!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Pasta, Snack, Starter

Cuisine Italian-inspired

Servings 6

Ingredients

  

1x2x3x

• 12 uncooked lasagna noodles
• 14 oz firm tofu, drained of excess liquid
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 3 teaspoons Kosher salt, divided
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes, optional
• 1½ cups vegan mozzarella shreds
• 1 cup original unsweetened non-dairy milk
• ½ cup all-purpose flour
• 1½ cups Italian style breadcrumbs
• 2 teaspoons fresh cracked black pepper, divided
• ½ cup vegan parmesan cheese + more for serving
• Vegetable oil, for frying
• Fresh minced parsley, for serving
• 1 cup Marinara sauce, for serving
• 1 cup Vegan alfredo sauce, store-bought or homemade, for serving

Instructions

 

• Cook lasagna noodles according to package directions. Drain and lay them flat on a parchment paper lined tray.
• While your noodles are cooking, prepare the tofu ricotta. Place tofu, olive oil, apple cider vinegar, garlic powder, Italian seasoning, 1 teaspoon salt, onion powder, and red pepper flakes in a food processor or blender and pulse until smooth. Transfer to a large bowl. Add the vegan mozzarella to the bowl and mix until thoroughly combined.
• Using about 2 tablespoons of the ricotta/mozzarella mixture spread a layer onto each lasagna noodle. Carefully fold each lasagna noodle 3 to 4 times over to create a square. Freeze on lined baking sheet until slightly firm, about 30 minutes.
• When ready to cook, prepare your dredging station. In one shallow bowl, pour in the non-dairy milk. Place the flour in a second shallow bowl and season with 1 teaspoon of the kosher salt and fresh cracked black pepper, whisking to combine. In a third shallow bowl, add the Italian bread crumbs, vegan parmesan cheese, remaining teaspoon salt and pepper. Mix to combine.
• Working in batches, dredge each lasagna square into the milk, then into the flour, back into the milk, then finally into the breadcrumb mixture.
• In a large skillet, add about 1 ½ inches of vegetable oil over medium-high heat. Once the oil reaches 350°, fry the squares in batches until golden brown and crispy, about 3 to 4 minutes per side. Transfer the fried lasagna to a paper towel lined rack and repeat with remaining squares.
• Sprinkle with vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce and/or alfredo sauce, and enjoy!

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