🍲 Misc
Air Fryer Vegetable Lasagna with Leek and Three Cheeses
A delicious vegetarian lasagna cooked quickly in the Air Fryer, with leek, spinach, and a blend of three cheeses: ricotta, mozzarella, and parmesan.
🥘 Ingredients
leeks — 2
lasagna sheets — 6
ricotta cheese — 250 g (8.8 oz)
spinach — 200 g (7 oz)
mozzarella — 150 g (5.3 oz)
parmesan — 50 g (1.8 oz)
garlic cloves — 2
olive oil — 2 tablespoons
salt to taste
black pepper to taste
teaspoon nutmeg — 1/4
👨🍳 Steps
1Preheat the Air Fryer to 180°C (350°F).
2Wash the leeks and slice them into thin rings.
3In a pan, heat olive oil and sauté the leeks with minced garlic for 3-4 minutes until softened.
4Add spinach and cook until wilted, then season with salt, pepper, and nutmeg.
5In a bowl, mix ricotta with half of the grated parmesan.
6Assemble the lasagna in an Air Fryer-safe dish: start with a layer of leek-spinach mixture, then lasagna sheets, then ricotta mixture, and repeat.
7Top with mozzarella and remaining parmesan.
8Place the dish in the Air Fryer and cook for 15 minutes at 180°C (350°F).
9Check if the lasagna is cooked through; if not, cook for another 5 minutes.
10Let it rest for 2 minutes before serving.
🛒 Shopping List
leek, lasagna sheets, ricotta cheese, spinach, mozzarella cheese, parmesan cheese, garlic, olive oil, salt, black pepper, nutmeg