The vegetable lasagna with air fryer is another delicious recipe you can make with the air fryer, delicate and very tasty. Suitable for vegetarians and vegans, or for those who want to change and make a different baked first course. At the end of the meal, you can also prepare a delicious lemon and banana cake, also made with the air fryer.
It is easy to prepare and takes very little time, with the air fryer everything becomes easier, I can’t do without it in the kitchen. I use a 5.5 qt (5.2 liters) Casori with a semi-rectangular basket and prepare the lasagna in 8×8 inch (20×20 cm) pans or in disposable aluminum ones 8×6 inch (20×15 cm), very convenient for freezing.
In this recipe, I will prepare the vegetable lasagna with the air fryer in 2 aluminum pans, each 8×6 inches (20×15 cm), and for each pan, there will be 3-4 servings, depending on the diners’ appetite. If you want to make just one pan, feel free to halve the ingredient amounts.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 3People
- Cooking methods: Air frying
- Cuisine: Italian
Ingredients
- 1 Tropea onion
- 1 carrot
- 1 zucchini
- 2 bell peppers (one yellow, one red)
- 7 oz champignon mushrooms (already cleaned)
- a small napa cabbage
- a clove of garlic
- a bunch of parsley
- 18 oz béchamel sauce (ready-made)
- 10 thin sheets of fresh egg pasta (also ready-made, 5 sheets for each pan)
- to taste grated parmesan cheese (or grana padano)
- to taste olive oil, salt, black pepper, paprika, and turmeric
Steps
In a bowl, grate the onion, carrot, zucchini, and small napa cabbage into julienne strips.
Cut the bell peppers into thin and small strips and crush the garlic.
Slice the mushrooms and then cut them into small strips as well.
Chop the bunch of parsley and add it to the vegetable mix.
In a large pan, put a dose of olive oil to cook the vegetables and turn on the heat, let it heat up a bit and then pour all the vegetables into the pan.
Add salt, ground black pepper, a teaspoon of paprika, and a sprinkle of turmeric powder.
Cook the vegetables for 15-20 minutes over medium-low heat, then at the end of cooking, turn off the heat and add the béchamel sauce, mixing the ingredients well. Taste and add more salt if necessary.
Take a pan and spread a spoonful of vegetable filling and a drizzle of olive oil at the base, then place the first layer of thin egg pasta sheet on top.
Put two tablespoons of vegetable filling, spreading it over the entire surface, drizzle with a bit of olive oil, and sprinkle with plenty of grated parmesan cheese.
Continue this way for all the other layers of the lasagna, until you have 5 or 4, depending on the height of the pan’s edge.
Finish composing the vegetable lasagna with a layer of vegetables, a drizzle of olive oil, and plenty of grated parmesan cheese.
Preheat the air fryer to 356°F (180°C) for 4 minutes.
Insert the pan into the basket and cook at 356°F (180°C) for 15 minutes.
After cooking, let the lasagna rest in the turned-off air fryer for 5 minutes before serving.
