Boil lasagna noodles in a pot of salted water until al dente (8-10 minutes). Drain and rinse with cold water to prevent sticking.

In a mixing bowl, combine ricotta, mozzarella, Parmesan, Romano, Asiago, Italian seasoning, and eggs. Mix until fully incorporated.

Lay a noodle flat, spread cheese filling along it, roll tightly, and place seam-side down on a baking sheet. Freeze rolls for 1-2 hours until firm.

Microwave breadcrumbs mixed with olive oil until golden brown (1-2 minutes), stirring halfway. Beat eggs in a small bowl for the wet batter.

Preheat air fryer to 400°F (200°C). Spray basket with cooking oil. Arrange frozen rolls in a single layer, spray tops lightly, and air fry for 8 minutes, then flip and cook for another 6-8 minutes until golden.

For pan frying, heat 1/4 inch canola oil in a pan over medium heat. Fry rolled lasagna until golden brown on both sides (about 3-4 minutes each).

Serve warm with marinara or Alfredo sauce for dipping.