Steps

• Thinly slice the onion, celery, and carrots. In a large casserole, pour the oil and brown the aromatics

  
  Add the minced meat and cook, stirring often, until well browned.
  Add the bay leaves, stir.

  
  Add the tomato puree, season with salt, and add the basil.

  
  Cook the meat sauce for about 1 hour over low heat with the lid slightly lifted.
  At this point, add the peas (fresh or frozen).

  
  Continue cooking for the second hour (or about 60 minutes remaining), stirring occasionally.

  (My Mom’s Secret: Once cooked, to make the meat sauce richer and smoother, add 1 tablespoon of ricotta to the sauce and mix well). Optional.

  

• “To start, I preferred to make the lasagna by hand at home, but store-bought ones are fine too”.
  (If using ready-made lasagna, skip this step).
  
  For the lasagna recipe, prepare the dough: pour the flour on the pastry board and make a well.
  Place the eggs and a pinch of salt in the center.
  First work with a fork, then vigorously with your hands until the dough is dry, firm, and elastic.
  Wrap it in plastic wrap and let it rest for 30/40 minutes.
  After the resting time.
  Roll out the dough using a rolling pin or pasta machine, decreasing the thickness with each pass.
  Cut out rectangles about 5 by 8 inches.
  Let them rest.
  Boil your lasagna kept aside, in salted boiling water for 1 minute, a few at a time; to prevent them from sticking, add a tablespoon of olive oil to the water.
  Remove them from the water with a slotted spoon, pass them in cold water, and then place them on a towel if you have to wait.

  

• To prepare homemade béchamel, first warm the milk in a saucepan.
  In another saucepan, melt the butter over low heat, taking care not to let it burn.
  Lower the heat to a minimum, add the sifted flour, and quickly stir until you get a cream of hazelnut color, the so-called roux, which serves as the binding base.
  Add the hot milk and stir with a whisk until you get a thick consistency; add salt and a pinch of grated nutmeg.
  Your béchamel is ready!

  

• Drain and chop the mozzarella.

  Spread a ladle of béchamel and some meat sauce on the bottom of the baking dish.
  Lay on top the lasagna sheets just prepared.
  Add béchamel on top, cooked ham, diced mozzarella, and sprinkle with grated cheese.

  
  Proceed in layers until all ingredients are used up, ensuring to finish with a layer of pasta well-covered with béchamel and grated cheese.
  Of course, between the various layers, grated cheese should not be missing.

  Be generous.

  

• Bake in a preheated oven at 350°F for about 40 minutes (check according to your oven).
  The lasagna is ready when the surface is golden and crispy.
  Let them rest for a few minutes before cutting and serving.

  Air Fryer Cooking Temperature: Set to 350°F. Cooking Time: About 20-25 minutes.
  
  Tips for a Perfect Result:
  Initial Covering: For the first 15 minutes, cover the dish with a sheet of aluminum foil. This helps cook the inside well without burning the surface.
  If you want a Crust: Remove the aluminum for the last 5-10 minutes of cooking to form the golden and crispy parmesan crust.

  

• Times: The times may vary slightly depending on the power of your air fryer and the thickness of the lasagna.
  Always check the cooking after 20 minutes!
  
  Let it rest for 10 minutes before serving.

  Enjoy your meal.