Air Fryer Chicken Carbonara Lasagne
If you love lasagne and carbonara, you'll adore this inspired fusion of the two dishes from Hayley Dean, with all of the classic flavours of a spaghetti carbonara layered up lasagne-style and cooked in an air fryer for ease and speed.
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Introduction
I conjured up this twist on the traditional lasagne to create a dish that is slightly lighter yet just as comforting. I call it my summer lasagne. It has all the flavours of a classic spaghetti carbonara, although here it’s built in layers, just like a regular lasagne. This recipe uses chicken breasts cooked from scratch, however you could put any leftover roast chicken to good use in this dish.
Ingredients
| 8 | unsmoked streaky bacon rashers |
| 3 (about 450g) | skinless chicken breasts, chopped into rough 1cm cubes |
| 20g | ‘light’ cream cheese |
| 100g | full-fat cream cheese |
| 140g | ‘light’ crème fraîche |
| 40g | finely grated Parmesan, plus extra to sprinkle on top |
| ½ tsp | garlic paste |
| 80g | frozen peas, defrosted in hot water |
| 2 | fresh lasagne sheets |
| 100g | Cheddar cheese, grated |
| 1 | egg yolk |
| freshly ground black pepper |
Essential kit
You will need: an air fryer.
Method
Preheat the air fryer to 190°C.
Place the bacon in the air fryer and cook for 5 minutes. Push the bacon to one side of the air fryer and add the chicken. Continue to cook for a further 10 minutes, turning halfway through the cooking time.
Meanwhile, whisk together the cream cheeses and crème fraîche in a large bowl. Add the grated Parmesan and season with black pepper, then put 150g of the mixture into a smaller bowl. Set aside.
Transfer the bacon to a board and roughly chop the rashers into small pieces. Pour away the juices from the base of the air fryer.
Stir the garlic paste into the cream cheese mixture in the large bowl. Add the chopped bacon, chicken pieces and peas, then stir to mix well.
Soak the lasagne sheets in water for 2 minutes (or as per packet instructions), then drain. Add most of the grated Cheddar to the smaller bowl of the cream cheese mixture, then add the egg yolk.
Spoon half of the chicken and bacon mixture into an 18–20cm ovenproof dish or silicone liner. Place a lasagne sheet on top, trimming it to size, if necessary. Add another layer of the remaining chicken and bacon mixture, then cover with the second lasagne sheet. Top with the cream cheese mixture from the smaller bowl, then scatter over the remaining Cheddar and a final sprinkling of Parmesan.
Reduce the air fryer temperature to 180°C. Place the dish in the air fryer and cook at 180°C for 8–10 minutes, or until golden and bubbling.
Calories: 543 kcals per serving.
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