INGREDIENTS FOR EASY AIR FRYER LASAGNA

For the white sauce:

1. 2 tablespoons butter
2. 2 tablespoons flour
3. Two cups (500ml) full milk
4. one teaspoon each of mustard and garlic powder
5. half a teaspoon of salt
6. a sprinkling of freshly grated nutmeg
7. three tablespoons of shredded Parmesan cheese

To make the meat sauce,

1. combine two tablespoons of olive oil
2. one pound (450g) of lean ground beef (beef mince),
3. one tsp of Italian seasoning
4. one tsp of mixed Italian herbs
5. one tsp of garlic powder
6. half a teaspoon of salt
7. one pound (10 oz; I used Gefen).

For assembly.

1. Ten fresh lasagna sheets, or one pack if necessary
2. one cup (225g) of shredded mozzarella
3. three tablespoons of grated Parmesan cheese
4. oil to coat a baking dish

Directions;

1. To make a roux, melt the butter in a saucepan, add the flour, and mix. Simmer for one minute, and then begin adding the milk one tablespoon at a time, stirring continuously to blend it into the sauce.
2. Add the salt, mustard powder, and garlic powder and stir.
3. Once all of the milk has been added, whisk in the freshly grated nutmeg and Parmesan cheese. To allow the sauce to thicken and chill, set it aside.

Prepare The Meat Sauce;

1. For three minutes, preheat the air fryer to 180°C/350°F. Pour olive oil into a pan that will fit into your air fryer (I used my detachable-handle Tefal Ingenio pots). Add the Italian seasoning, garlic powder, salt, and ground meat and stir. Stir-fry the beef for 4–5 minutes, or until it has browned.
2. Incorporate the marinara sauce. Cook until the sauce is boiling, about 10 minutes, stirring halfway through.

ASSEMBLE THE LASAGNA

1. Use olive oil to grease an 8-inch square baking dish or any other comparable size that will fit in your air fryer. Spread a layer of beef sauce over the bottom of the dish after adding it.
2. Lay lasagna noodles on top, chopping them to fit as necessary. Spoon some of the white sauce over the spaghetti, then cover it with another layer of meat sauce. Repeat with a little sprinkle of mozzarella and continue until all of the red sauce has been used.
3. Cover the lasagna with all of the leftover white sauce, then top it with mozzarella and Parmesan cheese that has been grated.

AIR FYER YOUR LASAGNA.

1. To prevent it from flying off, wrap or clip the foil around the bottom of the lasagna and cover the top with it.
2. After cooking at 180°C (350°F) for 25 minutes, carefully take off the foil and cook at 160° (325°F) for an additional 5 to 10 minutes, watching to make sure the top doesn’t brown too rapidly.

SERVING SUGGESTIONS

1. Let the lasagna cool in the air fryer basket until it’s light enough to remove with ease. After letting it stand for about ten minutes, slice it and serve it with some garlicky bread balls and a side salad.

RECIPES: TIPS

• When layering the lasagna, try not to load the dish too much to prevent spills. You absolutely want to prevent that because if you load it all the way to the top, the cheese will probably adhere to the foil.
• To prevent the foil from coming off due to circulating air, make sure it is securely wrapped or attached to the dish. These little clips are what I always put in my air fryer when I need them.

Nutritional Info

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