Aubergine lasagne in the Air Fryer
Lasagne con melanzane is the Italian classic in a vegetarian version, where tender aubergine slices take the place of the meat sauce. The air fryer gives you a golden, bubbling cheese crust and deep flavours in every layer.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Bowl
- 1 Oven-safe dish Must fit in the air fryer basket
- 1 Brush
- 1 Grater
Ingredients
Aubergine
- 2 pcs aubergines About 600 g in total
- 2 tbsp olive oil For brushing
1 tsp salt For salting
Tomato sauce
- 1 tbsp olive oil
- 1 pcs onion Finely chopped
- 2 clove garlic Finely chopped
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp pepper Freshly ground
- 10 g fresh basil Roughly chopped
Lasagne sheets and cheese
- 250 g ricotta
- 50 g grated Parmesan Choose a vegetarian version
- 6 pcs lasagne sheets
- 200 g grated mozzarella
Instructions
Preparation
- Cut 2 pcs aubergines into slices lengthways, about 5 mm thick. Lay the slices on a cutting board, sprinkle them with 1 tsp salt, and leave them to stand for 15 minutes. Then pat them thoroughly dry with kitchen paper.
- Brush the aubergine slices on both sides with 2 tbsp olive oil.
- Heat 1 tbsp olive oil in a pot over a medium heat. Fry 1 pcs onion and 2 clove garlic for 3 minutes, until the onion is soft and translucent.
- Add 400 g chopped tomatoes, 2 tbsp tomato purée, 1 tsp dried oregano, 0.5 tsp salt and 0.5 tsp pepper. Leave the sauce to simmer for 10 minutes over a low heat, and stir in half of 10 g fresh basil at the end.
- Mix 250 g ricotta with half of 50 g grated Parmesan in a bowl, and season the mixture with a little pepper.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Lay the aubergine slices in a single layer in the basket, and bake them for 10 minutes at 200 °C. Turn them halfway through. Bake in several batches if the slices cannot lie without overlapping.
- Spread a thin layer of tomato sauce over the base of an oven-safe dish that fits in the air fryer basket. Layer 6 pcs lasagne sheets and aubergine slices in alternating layers with tomato sauce and the ricotta mixture in between, and finish with a layer of tomato sauce.
- Scatter 200 g grated mozzarella and the rest of the Parmesan evenly over the lasagne.
- Turn the air fryer down to 170 °C fan, and bake the lasagne for 20 minutes, until the cheese is golden and the sauce bubbles at the edges. Cover the dish with foil for the last 5 minutes if the top takes on too much colour.
Serving
- Leave the lasagne to rest for 5 minutes so the layers settle. Scatter over the last of the fresh basil, and serve the lasagne straight from the dish.
Notes
Tips for a perfect result:
Pat the aubergine slices really well dry after salting — excess moisture is the most common cause of a soggy lasagne. Choose a shallow dish, so there is air around it in the basket; that is where the heat circulation decides how golden the cheese gets. Variation:
Swap half the aubergine slices for grilled courgette or pepper, or stir 100 g of thawed and well-drained spinach into the ricotta mixture for a greener layer. Serving:
Serve with a crisp green salad with a lemon dressing and a piece of toasted bread to mop up the last of the sauce. Portion size:
If your air fryer is smaller, you can make the dish in two batches or divide it between two small dishes.
Pat the aubergine slices really well dry after salting — excess moisture is the most common cause of a soggy lasagne. Choose a shallow dish, so there is air around it in the basket; that is where the heat circulation decides how golden the cheese gets. Variation:
Swap half the aubergine slices for grilled courgette or pepper, or stir 100 g of thawed and well-drained spinach into the ricotta mixture for a greener layer. Serving:
Serve with a crisp green salad with a lemon dressing and a piece of toasted bread to mop up the last of the sauce. Portion size:
If your air fryer is smaller, you can make the dish in two batches or divide it between two small dishes.
Nutrition
Calories: 540kcalCarbohydrates: 34gProtein: 27gFat: 31gSaturated fat: 15gPolyunsaturated fat: 2gMonounsaturated fat: 10gTrans fat: 0.5gCholesterol: 75mgSodium: 780mgPotassium: 820mgFiber: 7gSugar: 11gVitamin A: 1200IUVitamin C: 18mgCalcium: 600mgIron: 2.5mgNet carbohydrates: 27g
