Prepare Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour to create a roux, cooking for 1–2 minutes until slightly golden. Gradually whisk in whole milk and ground nutmeg, stirring continuously for 5–7 minutes until the sauce thickens.

Make Meat Sauce: In a large skillet, heat olive oil over medium heat. Add ground beef and Italian sausage, cooking until browned, about 5–7 minutes. Stir in chopped onion and minced garlic, cooking until softened. Incorporate crushed tomatoes and tomato sauce, plus dried oregano and basil. Let the sauce simmer for 30 minutes, stirring occasionally.

Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh parsley, and large egg. Season with a pinch of salt and pepper, mixing until well blended.

Assemble Rolls: Lay out cooked lasagna noodles on a flat surface. Spread a layer of the ricotta mixture over each noodle, followed by a spoonful of meat sauce. Carefully roll each noodle tightly and slice into 2-inch pieces.

Breading Station: Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and the last with Italian breadcrumbs, garlic powder, and dried oregano.

Bread Lasagna Fritta: Dredge each roll in flour, dip into beaten eggs, and coat in the breadcrumb mixture, pressing gently to adhere. Repeat until all rolls are breaded.

Air Fry: Preheat your air fryer to 375°F (190°C) for 5 minutes. Arrange the breaded pieces in a single layer, allowing space between them. Air fry for 8–10 minutes or until golden brown, checking halfway for even cooking.

Serve: Remove the fritta from the air fryer and place on a serving platter. Serve warm with marinara sauce for dipping and sprinkle with chopped parsley.