Delicious, traditional lasagne but made in an air fryer.
Bolognese:
500g Lean Steak Minced Beef
1 Medium White Onion, diced
125g Chestnut Mushrooms, diced
2 Garlic Cloves, crushed
1 tbsp. Olive Oil
½ tsp. Dried Chilli Flakes
Pinch of Salt Pinch of Pepper
500g Cucina Tomato Sauce
Bechamel Sauce:
50g Butter
50g Plain Flour
550ml Milk
Pinch of Salt
Pinch of Pepper
Lasagne:
8 Dried Lasagne Sheets
180g Grated Mozzarella
Fresh Basil
Begin by making the bolognese, heat the olive oil in a large frying pan.
Add the steak minced beef and cook for 5-10 minutes until fully browned.
Add the onions, garlic and mushrooms to the frying pan and cook for 5 minutes.
Add the tomato sauce along with 100ml of water.
Mix until fully combined and season with the salt, pepper and dried chili flakes to taste, then leave to simmer for 5-10 minutes while you make the bechamel sauce.
First, preheat the air fryer to 180˚C then either grease or line your air fryer basket.
In a saucepan melt the butter and then add the flour and mix until you have a smooth paste.
Gradually add the milk, whisking in between, until you have a thick and smooth sauce. Then season with salt and pepper.
Begin layering the lasagne in the air fryer basket with a third of the bolognese and top with a layer of lasagne sheets.
Follow with a layer of bechamel sauce and a sprinkling of mozzarella.
Repeat to make three layers and top with the remaining bechamel sauce and mozzarella.
Place in the air fryer for 30-40 minutes or until the lasagne sheets are fully cooked and serve topped with fresh basil.
