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Boil the lasagna noodles in salted water until al dente.
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, starting from one end and rolling firmly.
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 breadcrumbs.
Take rolls out of freezer and dust in flour, egg, breadcrumbs then back in egg and breadcrumbs for an extra crispy exterior.
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.
Fry for 4–5 minutes until deep golden brown.
Let them cool slightly and serve with warm marinara sauce, parm, and basil or parsley.