Boil lasagna noodles until al dente, about 8-10 minutes. Rinse with cold water and trim edges if necessary for easier rolling.

In a mixing bowl, combine eggs, ricotta, mozzarella, Parmesan, Romano, Asiago, and Italian seasoning. Stir until well blended and creamy.

Spread a layer of the cheesy filling onto each noodle and roll them up tightly to enclose the filling. Lay flat and freeze for 1-2 hours.

In a microwave-safe dish, mix olive oil and bread crumbs. Microwave on high for 1-2 minutes until lightly toasted. Cool and mix in finely grated Parmesan.

Dip each rolled noodle first in egg, then coat generously in the breadcrumb mixture, shaking off excess crumbs.

Preheat air fryer to 400°F (200°C). Lightly spray basket, arrange frittas in a single layer, and spray tops lightly. Cook for 8 minutes, flip, then cook for an additional 6-8 minutes.

For pan-frying, heat canola oil in a skillet over medium heat. Fry frittas for about 2 minutes on each side until golden brown.