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Bring a large pot of salted water to a boil, and cook lasagna sheets according to package instructions.
Separate each noodle and spray with oil or cooking spray to keep them from sticking together.
Spread a thin layer of pimento cheese onto each noodle.
Cut each noodle in half lengthwise.
Place 1 halved mozzarella cheese stick onto 1 side of the noodle and roll inside the noodle as tightly as you can.
Repeat with each noodle and place onto a baking sheet or plate.
Place into the freezer for 1 hour.
Add eggs to a shallow bowl and panko to another shallow bowl.
Coat each cheese stick with beaten egg, then roll in panko and press gently to coat completely.
Add oil to a depth of about 2 inches to a high-sided skillet or Dutch oven and heat to 350 degrees F (180 degrees C).
Fry mozzarella sticks until an instant read thermometer inserted near the center reads 160 to 170 degrees F (71 to 77 degrees C), 5 to 6 minutes.