Combine ricotta cheese with 1 egg, 1/2 tsp salt, and 1/8 tsp black pepper. Mix well and set aside.
Working with one lasagna noodle at a time, layer a spoonful of ricotta cheese followed by Italian sausage and mozzarella cheese. Roll noodle into a pinwheel and place on another noodle, wrapping it around the sides of the pinwheel making sure the pinwheel side is covered. Use a toothpick or skewer to secure. Repeat with remaining noodles and ingredients.
Whisk together eggs in a bowl. In a separate bowl combine panko crumbs with parmesan cheese, 1/4 tsp salt and 1/8 tsp pepper.
Dip each "bomb" into the egg mixture and then into the panko bread crumbs, making sure all sides are covered.
Heat olive oil until it shimmers in a heavy bottomed pan over medium-high heat-- use enough oil that it comes about 1/8" off the bottom of the pan.
Working in batches, cook the bombs in the oil, flipping as needed until all sides are golden brown and transfer to a baking sheet. Bake the fried bombs for 15 minutes, remove and serve hot with a sprinkling of parmesan cheese and warmed pasta sauce to dip.