Begin by boiling a large pot of salted water over high heat. Once the water is at a rolling boil, add the lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles and rinse them under cold water to stop the cooking process. Trim any curly edges for easier rolling, setting them aside on a baking sheet.

In a spacious mixing bowl, combine whole milk ricotta cheese, a 3-cheese blend of Parmesan, Romano, and Asiago, along with a generous sprinkle of black pepper and a hint of Italian seasoning. Crack in two large eggs for binding and mix until fully incorporated, achieving a creamy and flavorful cheese filling.

Take a noodle and spread a generous layer of the cheese filling along its length. Roll the noodle carefully into a bundle, ensuring the filling is secure inside. Place each bundle seam-side down on a baking sheet. Repeat until all noodles are filled and rolled, then cover with plastic wrap and freeze the bundles for a minimum of 1 hour.

Prepare a breading area by whisking together an egg and a splash of milk in a shallow bowl to create an egg wash. In a separate dish, pour in Panko breadcrumbs. This setup makes coating your bundles quick and efficient.

Once the lasagna bundles are frozen, dip each bundle into the egg wash, ensuring it is fully coated, then roll it in the Panko breadcrumbs, pressing gently but firmly to ensure even coverage.

In a large skillet, heat vegetable oil to 350°F over medium-high heat. Once the oil is shimmering, carefully add the coated lasagna bundles, frying them in batches for 2-3 minutes per side until golden brown and crispy. Utilize a slotted spoon to remove the bundles and drain them on paper towels.

Drizzle warm Alfredo sauce over the crispy bundles, allowing its creamy texture to complement the crunchy exterior. Finish with a drizzle of zesty marinara sauce to enhance the flavors further. Serve immediately for the best taste and texture.