The lasagna with sausage, mozzarella, and broccoli cream is something heavenly: a tasty, cheesy, and super creamy main dish. Perfect for lunch or dinner, or during the holidays! We can cook them in an air fryer for faster cooking, or in a hot oven by increasing the temperature and cooking times (below you will find all the indications); in this case, you can also double the doses.
These lasagna with sausage and broccoli cream are very easy to make. Even those who don’t like broccoli will love this recipe: we will make a delicious cream that will truly win everyone over, even the little ones. Furthermore, only a few simple ingredients will be needed to make it.
In this recipe, I will explain how to cook the lasagna to perfection even in an air fryer: just follow a few little tricks and the cooking will be flawless!
Also check out these air fryer lasagna recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 5 sheets lasagna
- 0.77 lbs sausage
- 10.5 oz broccoli
- 1/4 cup water
- 1.1 lbs béchamel sauce
- 10.5 oz mozzarella
- 2.8 oz grated parmesan cheese
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Air Fryer
Steps
Boil the broccoli for about 7 minutes from boiling. In a pan, pour a drizzle of extra virgin olive oil and a clove of garlic in its skin. Transfer the drained broccoli inside, adjust the salt and cook for 10 minutes.
Keep some of the broccoli in the pan and blend the others together with the water, obtaining a cream. I used an immersion blender.
In the pan with the remaining broccoli, add the sausage without casing and cook for 10 minutes, turning several times with a spoon; at the end of cooking, remove the garlic.
Combine the broccoli cream with the béchamel sauce and mix, obtaining a homogeneous green béchamel. Meanwhile, cut the drained mozzarella into cubes.
In a baking dish suitable for your air fryer (I used this: 8×8 inches), spread a spoonful of broccoli béchamel, place a sheet of lasagna on top, more béchamel, the sausage with broccoli, the mozzarella, and grated parmesan. Make a total of 5 layers, and on the last, put béchamel, sausage with broccoli, and a nice sprinkle of parmesan.
Close with a sheet of parchment paper and seal well with aluminum foil. Cook in air fryer at 356°F for 20 minutes, removing the cover in the last 5 minutes to brown the surface. Alternatively, you can bake them in a hot oven at 392°F for 40 minutes.
Plate and enjoy. Bon appétit!
Tips for you
✔ You can also cook the lasagna with sausage and broccoli cream in the oven by increasing the temperature and cooking times (find the indications above in the recipe). In this case, you can also double the doses and use a larger baking dish for 8 servings.
✔ You can use dry lasagna instead of fresh ones without having to change the temperature and cooking times.
✔ If you want to make the béchamel sauce, you can follow the steps found in this recipe: click here.
✔ For cooking the lasagna, I used a non-stick baking dish with dimensions of 8×8 inches. If you don’t have it, you can find it on Amazon by clicking here.
✔ Use parchment paper and aluminum foil for cooking: this will allow the cannelloni to cook well inside. Remove it only when 4 minutes remain, so it won’t burn and will still be creamy for adding the pistachio crumble on top.
✔ The lasagna with sausage and broccoli cream can be stored in the refrigerator for up to 3 days. If you don’t have time to cook them, you can make them and freeze them to cook later. In this case, I recommend leaving them out of the freezer for at least 2 hours, and then you can proceed with cooking as indicated above, increasing by a few minutes.
✔ For this recipe, I used the air fryer COSORI 4.7 which you can find on Amazon here.
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