Air Fryer Lasagna with ORO di Parma Passata Rustica
Crispy, Baked Ground Beef Lasagna from the Air Fryer
This air fryer lasagna combines a savory ground meat sauce with ORO di Parma Passata Rustica, creamy béchamel, and golden-brown cheese. It’s a simple way to make a classic lasagna in an air fryer.
Ingredients
For the lasagna
250 g lasagna sheets
300 g ground meat
700 ml ORO di Parma Passata Rustica
1 onion (about 80 g), finely diced
1 clove of garlic, finely chopped
50 g Parmesan, grated
100 g mozzarella, grated or torn into small pieces
1 tsp oregano
1 tsp salt
½ tsp pepper
For the béchamel sauce
30 g butter
30 g flour
400 ml milk
1 pinch of nutmeg
½ tsp salt
¼ tsp pepper
Step 1 : Make Ground Meat Sauce
Sauté the onion and garlic in a pan with a little oil until translucent. Add the ground meat and cook until crumbly. Season with salt, pepper, and oregano. Then stir in the ORO di Parma Passata Rustica and let the sauce simmer for about 10 minutes over medium heat.
Tip
The sauce should reduce a bit so that the lasagna holds its shape well later on.
Step 2 : How to Make Béchamel Sauce
Melt the butter in a saucepan. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually add the milk and stir until smooth. Let the sauce simmer gently until it becomes creamy. Season to taste with salt, pepper, and nutmeg.
Tip
Add the milk a little at a time to prevent lumps from forming.
Step 3 : Layering lasagna
Lightly grease a small ovenproof dish that fits in the air fryer. First, spread a little meat sauce on the bottom. Then layer lasagna noodles, meat sauce, and béchamel. Repeat this process. Finish the last layer with béchamel sauce, Parmesan, and mozzarella.
Tip
The lasagna sheets should be completely covered with sauce so that they cook evenly.
Step 4 : Cooking Lasagna in an Air Fryer
Place the pan in the air fryer and cook at 160 °C for about 20 minutes.
Then increase the temperature to 180 °C and bake for another 8–10 minutes, until the top is golden brown.
Let the lasagna rest for 5 minutes before serving.
Tip
Cooking time may vary slightly depending on the model. The lasagna is done when the noodles are tender and the cheese is golden brown.
Ingredients
For the lasagna
250 g lasagna sheets
300 g ground meat
700 ml ORO di Parma Passata Rustica
1 onion (about 80 g), finely diced
1 clove of garlic, finely chopped
50 g Parmesan, grated
100 g mozzarella, grated or torn into small pieces
1 tsp oregano
1 tsp salt
½ tsp pepper
For the béchamel sauce
30 g butter
30 g flour
400 ml milk
1 pinch of nutmeg
½ tsp salt
¼ tsp pepper
