You’ll Need
500g beef mince
6 lasagne sheets, cooked and cooled
1 small onion, finely diced
2 cloves garlic, finely grated
400g chopped tomatoes
1 tbsp tomato purée
100g grated mozzarella
75g grated cheddar
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt
½ tsp black pepper
Optional but Dangerous
Parmesan shavings
Garlic bread
Extra mozzarella
Fresh basil
Method
Preheat your air fryer to 190°C.
Add the olive oil, onion, garlic, and beef mince to a foil tray or heatproof dish.
Air fry for 8–10 minutes, stirring halfway, until browned.
Stir through the chopped tomatoes, tomato purée, oregano, basil, salt, and black pepper.
Return to the air fryer for 8 minutes until the sauce thickens and becomes rich.
Cut the cooked lasagne sheets into small squares.
In a small heatproof dish or tray, build stacks using pasta squares, beef ragù, and mozzarella.
Repeat the layers until you have thick little lasagne towers.
Top with the remaining mozzarella and cheddar.
Air fry at 180°C for 6–8 minutes until bubbling and golden around the edges.
Allow to rest for 2 minutes before serving.
Finish with parmesan or basil if using.
Serve immediately while still molten in the middle.