Cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes. Rinse under cold water and lay flat to cool.
In a large mixing bowl, combine ricotta, Parmesan, Romano, Asiago, mozzarella, eggs, and Italian seasoning. Mix until smooth and creamy.
Spread the cheese mixture on each cooled noodle, tightly roll, and freeze for 1-2 hours.
Prepare the batter by whisking eggs in a shallow bowl and mixing breadcrumbs with olive oil. Microwave the breadcrumb mixture for about 1 minute.
Coat each noodle in the beaten eggs and then in the breadcrumb mixture, shaking off excess.
Preheat the air fryer to 400°F for 5 minutes. Arrange frittas in a single layer, spritz with oil, and air fry for 8 minutes, flipping and cooking for an additional 6-8 minutes.
Remove frittas and serve with Alfredo sauce or marinara sauce.