You’ll Need
Meat Sauce
150g lean beef mince (5–10% fat)
¼ small onion, finely diced
1 clove garlic, finely sliced
1 tsp olive oil
1 tsp tomato purée
150ml passata
½ tsp dried oregano
½ tsp dried basil
Salt and black pepper
Cheese Sauce
75ml ready-made béchamel sauce
20g grated mature cheddar
10g grated Parmesan
Pasta
2 dried lasagne sheets (snapped to fit your dish)
Optional but Dangerous
Chilli flakes
Garlic bread
Fresh basil
Extra Parmesan
Method
Preheat your air fryer to 190°C.
In a small foil tray or heatproof dish, combine the olive oil, beef mince, onion and garlic.
Air fry for 8 minutes, stirring halfway through, until the mince has browned.
Stir in the tomato purée, passata, oregano, basil, salt and black pepper.
Return to the air fryer for 6–8 minutes, until the sauce has thickened.
Spoon a little meat sauce into the bottom of a small ovenproof dish.
Add one lasagne sheet, half the remaining meat sauce and half the béchamel sauce.
Repeat with the second lasagne sheet, then finish with the remaining béchamel.
Sprinkle over the cheddar and Parmesan.
Air fry at 180°C for 15–18 minutes, until the pasta is tender, the cheese is bubbling and the top is beautifully golden.
Leave to stand for 5 minutes before serving.