Boil the lasagna noodles in salted water until al dente (firm to the bite). Do not overcook them, or they will tear.

Drain and lay them flat on a baking sheet lined with parchment paper or foil. Pat them dry with a paper towel.

Take one noodle. Spread a layer of the Ricotta mixture down the length of the noodle.

Spoon a layer of the thick Meat Sauce over the ricotta.

Sprinkle generously with Mozzarella.

Roll tight. Start from one end and roll firmly. It should look like a cinnamon roll. It's ok if some spills out.

Place the roll seam-side down on the baking sheet. Repeat for all noodles.

Place the entire baking sheet of rolls into the freezer for 45–60 minutes.

Set up breading station with one bowl for seasoned flour, beaten eggs and seasoned panko or bread crumbs.

Take rolls out of freezer and dust in flour, egg, breadcrumbs then back in egg and breadcrumbs for an extra crispy exterior. Make sure you get the top and bottom of the lasagna roll too to lock everything in.

Freeze again for 30 minutes.

Heat about 3 inches of oil in a deep pot or Dutch oven to 350°F (175°C).

Carefully lower the rolls into the oil using a slotted spoon. Don't crowd the pan (do 2-3 at a time).

Fry for 4–5 minutes until deep golden brown. The heat needs time to penetrate the cold center and melt the cheese.

Let them cool slightly and serve with warm marinara sauce, parm and basil or parsley.