Potato Lasagne in the Air Fryer
A classic lasagne in a gluten-free version, where thin potato slices replace the pasta sheets. Seasoned meat sauce, cream and melted cheese make a hearty dish straight from the air fryer.
Equipment
- 1 Air fryer
- 1 Mandoline Or a very sharp knife
- 1 Cutting board
- 1 Knife
- 1 Stegegryde For the meat sauce
- 1 Ildfast form Must fit in the air fryer basket
- 1 Parchment paper For the air fryer
Ingredients
Meat Sauce
- 500 g minced beef
- 1 pcs onion Finely chopped
- 2 clove garlic Finely chopped
- 400 g chopped tomatoes 1 tin
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
1 tsp salt- 0.5 tsp pepper Freshly ground
Lasagne Layers
- 1000 g potatoes Waxy, e.g. Asterix
- 200 ml whipping cream
100 g mozzarella Grated
50 g Parmesan Grated- 1 pinch nutmeg
Instructions
Preparation
- Preheat the air fryer to 180 °C fan.
- Peel 1000 g potatoes and cut them into thin 2-3 mm slices with a mandoline or a sharp knife. Put the slices in a bowl of cold water to stop them browning.
- Finely chop 1 pcs onion and 2 clove garlic.
Make the Meat Sauce
- Heat 1 tbsp olive oil in a frying pan over medium heat. Sauté the chopped onion and garlic for 2-3 minutes, until the onion is translucent.
- Add 500 g minced beef and brown it well, breaking up the meat with a wooden spoon.
- Stir in 2 tbsp tomato purée, 400 g chopped tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt and 0.5 tsp pepper. Let the sauce simmer for 10 minutes until slightly reduced.
Assemble the Lasagne
- Line an ovenproof dish that fits in the air fryer basket with baking paper. Pat the potato slices dry with a tea towel.
- Place a layer of potato slices in the bottom of the dish, spread a layer of meat sauce on top and drizzle with a little of the 200 ml whipping cream. Repeat the layers, finishing with a layer of potato slices on top. Pour the rest of the cream evenly over.
- Sprinkle 100 g mozzarella, 50 g Parmesan and 1 pinch nutmeg evenly over the top.
Cooking in the Air Fryer
- Put the dish in the air fryer at 180 °C fan for 30-35 minutes. Cover loosely with foil for the first 20 minutes if the cheese browns too quickly.
- Check that the potatoes are tender with a fork and that the cheese is golden. Let the lasagne rest for 5 minutes before cutting it and serving.
Notes
Tips for the perfect result:
Slice the potatoes evenly thin — this ensures even cooking. A mandoline gives the best result. Waxy potatoes hold their shape best and don't turn too mealy. Variation:
Swap the mozzarella for grated mature cheese for a stronger flavour, or use half veal and half pork in the meat sauce for a more classic Italian profile. A layer of spinach leaves between the layers makes the dish even heartier. Serving:
Serve with a fresh green salad with vinaigrette and a slice of good bread to soak up the juices. Portion size:
If your air fryer is smaller, you can split the lasagne into two smaller dishes and bake them in two batches.
Slice the potatoes evenly thin — this ensures even cooking. A mandoline gives the best result. Waxy potatoes hold their shape best and don't turn too mealy. Variation:
Swap the mozzarella for grated mature cheese for a stronger flavour, or use half veal and half pork in the meat sauce for a more classic Italian profile. A layer of spinach leaves between the layers makes the dish even heartier. Serving:
Serve with a fresh green salad with vinaigrette and a slice of good bread to soak up the juices. Portion size:
If your air fryer is smaller, you can split the lasagne into two smaller dishes and bake them in two batches.
Nutrition
Calories: 650kcalCarbohydrates: 45gProtein: 38gFat: 32gSaturated fat: 16gPolyunsaturated fat: 2gMonounsaturated fat: 10gCholesterol: 120mgSodium: 850mgPotassium: 1300mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 350mgIron: 5mgNet carbohydrates: 40g
