Air Fryer Lasagne
All the cheesiness of the classic lasagne this high protein version is cooked in the air fryer for ease, ready to serve in just 40 minutes.
One day I had the crazy idea to try to make lasagne in an air fryer, and it came out perfect! This recipe makes four perfectly sized portions and bakes in a fraction of the time it takes to bake a lasagne in the oven. It still hits the spot just like a traditional lasagne, with a rich beef ragu layered belween pasta sheets with a white sauce, all topped with gooey melted cheese. On top of all that, it’s only 430 calories per portion!
|lean minced beef (5% fat)
|garlic, peeled and finely chopped
|onion, peeled and finely chopped
|stick of celery, chopped
|red wine vinegar
|a handful of
|fresh basil, chopped
|white sauce (homemade or shop-bought, I used Heinz)
|reduced fat mozzarella cheese, grated
|low-calorie cooking spray
|salt and freshly ground black pepper
|For the white sauce:
|salt and black pepper, to season
You will need an air fryer.
Cals: 430 Carbs: 44.3g Protein: 38.1g Fat: 10.8g
Heat a few sprays of low-calorie cooking spray in a large, non-stick saucepan over a medium heat and cook the beef for 3-4 minutes until browned all over, then add the garlic, onion and celery and cook for 4 minutes.
Add the passata, red wine vinegar, oregano and basil and simmer for 10 minutes.
Line an air fryer basket with baking paper and add a layer of the beef sauce, then add a layer of lasagne sheets, then a layer of white sauce. Repeat until everything is used up, reserving some white sauce for the top. Finish with the mozzarella and Parmesan.
If you’d like to make your own white sauce, melt the butter in a saucepan. Then add the plain flour and stir continuously until it turns into a roux – a paste. Add the milk to the roux, stirring continuously again until you have a creamy sauce. Finally add the seasoning and Cheddar Cheese and stir.
Cook in the air fryer at 170° for 15 minutes and check with a knife to see if tender. If you notice that the top layer is getting too crisp, cover with foil and continue cooking. Leave the lasagne to rest for 10 minutes before slicing into four slices.
Transfer to airtight containers and store in the fridge for up to 4 days.