Servings: 10 servings.
20 uncooked lasagna noodles 1 carton (32 ounces) whole-milk ricotta cheese 2-1/2 cups shredded Italian cheese blend, divided 2 cups shredded part-skim mozzarella cheese 6 large eggs, beaten, divided use 4 teaspoons Italian seasoning, divided Oil for deep-fat frying 2-1/2 cups panko bread crumbs 1 jar (24 ounces) marinara sauce, warmed 1 jar (15 ounces) Alfredo sauce, warmed
