Boil lasagna noodles in salted water until al dente, then drain and rinse with cool water for easy handling

Trim the edges of each noodle to make rolling easier and cleaner

In a bowl, mix ricotta, mozzarella, Parmesan, Romano or Asiago, one egg, Italian seasoning, garlic powder, salt, and pepper until smooth

Lay noodles flat and spread an even layer of the cheese mixture over each one

Roll each noodle tightly into a compact rectangle or log shape

Place the rolled noodles on a lined tray and freeze for about 1 hour to firm them up

In one bowl, beat the remaining egg; in another, combine breadcrumbs with olive oil and Parmesan

Dip each frozen roll into the egg, then coat evenly with breadcrumbs

Preheat air fryer to 400°F (200°C)

Lightly spray the basket and place rolls in a single layer without overcrowding

Spray tops lightly with oil for extra crispiness

Air fry for 8 minutes, flip, then cook another 6–8 minutes until golden and crispy

Serve hot with marinara sauce and optional Alfredo drizzle