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A close-up of a slice of lasagna on a white plate, garnished with chopped green herbs. A fork rests beside the plate.

Air Fryer Lasagna

Author: Mandy Applegate
Air Fryer Lasagna layers ground beef, a ricotta and Parmesan mix, and pre-cooked noodles in one small tray, then air fries in about twelve minutes to a browned, bubbling top that feeds eight.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: air fryer lasagna
Servings: 8
Calories: 679kcal

Ingredients

  • 16 whole lasagna noodles pre-cooked
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 ½ pounds ground beef
  • 5 cups canned diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons minced fresh basil
  • 3 cups ricotta cheese grated
  • 3 tablespoons Parmesan cheese grated
  • 2 tablespoons Italian seasoning
  • Salt and pepper to taste
  • Fresh basil chopped
  • ¾ cup Parmesan cheese
US Customary - Metric

Instructions

  • Heat a Dutch oven or deep pot to medium-high and add the olive oil.
    2 tablespoons olive oil
  • Add the onion and garlic and cook for 5-7 minutes, or until the onion starts to get translucent.
    1 medium onion, 3 cloves garlic
  • Add the ground beef and cook until fully browned. Break it with a wooden spoon until it’s all in small pieces.
    1 ½ pounds ground beef
  • Add the diced tomatoes, basil, salt and pepper. Mix well and cook for 20 minutes at medium temperature.
    5 cups canned diced tomatoes, 1 teaspoon salt, 1 teaspoon black pepper
  • In a small bowl, combine the ricotta cheese, Parmesan cheese, Italian seasoning, basil, salt and pepper.
    3 tablespoons minced fresh basil, 3 cups ricotta cheese, 3 tablespoons Parmesan cheese, 2 tablespoons Italian seasoning, Salt and pepper to taste
  • ln a small baking tray, layer the precooked lasagna noodles, sauce, and ricotta. Finishing with a layer of sauce, ricotta, and grated cheese.
    16 whole lasagna noodles, ¾ cup Parmesan cheese
  • Bake in the air fryer for 12 minutes at 180ºC (350°F), or until the cheese is bubbly and browned.
  • Serve with fresh basil.
    Fresh basil

Notes

  • Air fryer wattage varies, so start checking at the ten-minute mark. To keep the cheese from burning, cover the lasagna with foil for the initial minutes of cooking, then remove it toward the end so it browns.
  • Let the lasagna rest a few minutes before cutting so the layers set enough to slice cleanly.
  • Cook ground beef to a safe internal temperature of 160°F (71°C) before layering.
  • Refrigerate leftovers within two hours of cooking, and reheat them to 165°F (74°C); they keep for 3 to 4 days. (This is the §11 designated verbatim storage line, repeated word-for-word in the How to Store Leftovers body section; see the review-sheet disposition.)
  • For a make-ahead tray, assemble it unbaked, refrigerate up to a day, and add a few minutes when cooking it from cold.
  • Nutrition figures are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 679kcal | Carbohydrates: 49g | Protein: 38g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 15mg | Calcium: 424mg | Iron: 6mg
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