The Lasagna Roses in the air fryer are an original first course with a crispy surface and a soft, creamy base. I decided to fill them with cooked ham, sliced cheese and artichokes, all topped with a generous layer of béchamel.
I blanched the artichokes in water and vinegar, leaving them slightly crunchy, then simply seasoned them with oil, parsley and salt to approach the flavor of oil-packed artichokes. If you don’t have time to prepare them, you can easily use the jarred ones.
I used fresh, thin lasagna sheets and sliced gouda cheese, which you can replace with mild provola.
The Lasagna Roses in the air fryer are a fun idea to bring to the table on holidays, special occasions or Sunday lunch: an excellent alternative to the classic dish we’re used to. Lasagna lends itself to many creative preparations, such as the tasty lasagna pouches.
If you don’t have an air fryer, you can also bake them in a conventional oven: you’ll find instructions for this baking method at the end of the recipe.
Now I’ll explain how to make them…
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 3 Hours 15 Minutes
- Portions: 3/4
- Cooking methods: Air fryer, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Ingredients for 3/4 servings
- 4 artichokes
- 3.33 tbsp white wine vinegar
- 2.11 cups water
- to taste salt
- to taste chopped parsley (fresh)
- 1 tbsp extra virgin olive oil
- 2.11 cups milk
- 1.76 oz flour
- 1.76 oz butter
- to taste salt and pepper
- to taste nutmeg
- 1 tbsp grated Parmesan
- 5 lasagna sheets (fresh and thin)
- 7.05 oz cooked ham
- 5 slices cheese (gouda or provola)
- to taste grated Parmesan (for gratinating the roses)
Tools
What you need to prepare the Lasagna Roses in the Air Fryer
- 1 Small saucepan
- 1 Cutting board
- 1 Knife
- 1 Small saucepan
- 1 Hand whisk
- 1 Knife
- 1 Cutting board
- 1 Baking pan
- 1 Air fryer
Steps
How to prepare the Lasagna Roses in the Air Fryer
Start by cleaning the artichokes: cut off the thorns and remove the outer, tougher leaves.
Also remove the choke and, as you prepare them, place the artichokes in a bowl with water and lemon to prevent them from turning brown.
After cleaning them, slice the artichokes thinly.
Rinse them under running water and, in a small saucepan, bring the water and vinegar to a boil.
Cook the artichokes for about 10 minutes over medium heat; test with the tines of a fork — the heart should be tender but not too soft.
Drain them, place them in a bowl and season with 1 tablespoon of extra virgin olive oil, salt and parsley.
For the béchamel, follow the steps in the Mushroom and Sausage Lasagna in the Air Fryer recipe, and when the béchamel is finished add one tablespoon of grated Parmesan.
On a work surface, take a lasagna sheet and fill it with 1 or 2 slices of cooked ham, 1 slice of cheese and finish with the artichokes.
Roll the lasagna sheet from the long side and continue until all sheets are used.
Cover the base of the baking pan with béchamel and begin to cut the lasagna rolls.
Place the roses inside the pan with the cut side facing up.
Once the pan is filled with the rolls, cover with béchamel and sprinkle with grated Parmesan.
Insert the pan into the air fryer and cook at 320°F for 15 minutes.
Remove the Lasagna Roses from the air fryer.
Serve them hot and… enjoy 😍
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Baking in the Oven
Preheat the oven and bake at 356°F for about 15–20 minutes, until nicely golden on top.
Storage
The Lasagna Roses can be stored in their pan well covered with aluminum foil or plastic wrap for a couple of days.
