Gather three shallow bowls or plates. Add flour to a dish, egg to another and lastly, breadcrumbs.
Let rolettes thaw a bit before handling. This will make the breadcrumbs adhere better.
Dredge each rolette in flour, then egg, then breadcrumbs.
In a large deep frying pan heat oil to about 375 degrees F.
Working in batches, fry breaded rolettes until golden brown and internal temp is 165 degrees F.
Heat up marinara to a simmer.
Mix alfredo and pesto together and heat up until bubbly.
Spoon alfredo/pesto mixture on serving dish, place Lasagna rolettes on top of alfredo/pesto mixture, top with marinara and finish with a sprinkle of parmesan cheese.
