Boil the lasagna noodles in salted water until al dente, about 8–10 minutes. Drain and rinse under cold water.

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

Spread the cheese mixture on each noodle, roll tightly, and freeze rolls seam-side down for 1–2 hours.

In a bowl, scramble eggs. In another, mix breadcrumbs with olive oil and microwave until golden. Cool and mix in Parmesan.

Dip each roll in scrambled eggs, then roll in breadcrumb mixture until coated evenly.

Preheat air fryer to 400°F (200°C). Spray basket lightly with oil. Arrange rolls and cook for 8 minutes, flip, and cook another 6–8 minutes until golden.

Remove rolls from air fryer, let cool for a minute, and serve with marinara and Alfredo sauce for dipping.