Mix ricotta, mozzarella, parmesan, Italian seasoning, garlic powder, salt, pepper, nutmeg, and beaten egg in a bowl until fully combined. Taste and adjust seasoning before rolling.
Cook lasagna noodles in salted water until al dente. Drain and lay flat on a lightly oiled baking sheet. Do not rinse. Cool completely to room temperature before filling.
Spread 2–3 tablespoons of cheese filling along each noodle, leaving a small border at each end. Roll firmly from one end and place seam-side down on the tray. Repeat with remaining noodles. Freeze for 20–30 minutes until firm.
Set up two dishes: beaten eggs and seasoned panko mixed with parmesan, Italian seasoning, garlic powder, and paprika. Dip each chilled roll in egg, let excess drip off, then press firmly into panko on all sides. For a thicker crust, repeat egg and panko a second time.
Heat oil to 350°F in a deep heavy pot. Fry 2–3 rolls at a time for 3–4 minutes, turning gently, until deep golden on all sides. Drain on a wire rack. Return oil to 350°F between each batch.
Arrange rolls in a dish. Spoon warm marinara down the center. Add grated parmesan and fresh parsley on top. Serve with alfredo sauce on the side if desired. Serve immediately.
