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Air Fryer Lasagna (Spinach and Ricotta)

August 23, 2023 by Lucy Parissi Leave a Comment

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Make delicious veggie Ricotta and Spinach Lasagna in your Air Fryer! Picture fresh lasagna sheets layered with white sauce, mozzarella and ricotta spinach filling… Absolutely yummy – another winning air fryer dinner 🙂

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Hand slicing Air Fryer lasagna on a marble board

Guys. Did you know you can make Air Fryer Lasagna that’s every bit as awesome as the oven version? Seriously, I was majorly impressed with just how yummy and quick this vegetarian lasagna is.

The only element that is NOT cooked in the air fryer is the béchamel  sauce and if you are in a real hurry you can use store-bought lasagna sauce. I won’t tell if you don’t!

This spinach and ricotta lasagne contains no tomato sauce – I prefer it that way – but you can add marinara sauce if you like.

Serve with salad and you have a lovely vegetarian meal that’s easy enough for weekday yet fancy enough for entertaining.

Close up on slices of Air Fryer lasagna

Spinach and Ricotta Lasagna Ingredients

  • White sauce: butter, flour, milk, Parmesan cheese, nutmeg and lemon zest
  • Fresh lasagna sheets or no boil lasagna noodles
  • Fresh spinach
  • Ricotta cheese
  • Garlic and herb cream cheese (Philadelphia or Boursin)
  • Large Eggs
  • Grated Parmesan Cheese
  • Garlic Powder
  • Salt and freshly ground black pepper
  • Shredded mozzarella cheese

How To Make Air Fryer Lasagna

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

PREPARE THE SPINACH RICOTTA FILLING

Finely chop the spinach and place in a bowl. Sprinkle with the salt and leave to stand so that the salt draws out the moisture. Place wilted spinach in a clean linen towel and wring out the spinach to remove the liquid.

squeezing chopped spinach over a bowl to get rid of liquid

Place the spinach in a bowl and stir in the ricotta, garlic and herb cream cheese, grated Parmesan, garlic powder and pepper in a medium-sized bowl. Set aside.

spinach and ricotta lasagna filling in a bowl

PREPARE THE WHITE SAUCE (Béchamel)

Melt the butter in a large saucepan until it is foaming. Whisk in the flour to make a paste (roux) and cook for a couple minutes, stirring all the while.

making béchamel sauce

Gradually add the milk, whisking it in, until it is incorporated into the sauce. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a wooden spoon.

Stir in the zest, freshly grated nutmeg and grated Parmesan. Taste and season with salt and pepper. Cover the sauce with plastic wrap (directly on the surface) unless you are using it straight away.

making béchamel

ASSEMBLE THE LASAGNA

Mist 7 inch square loose bottom baking pan with cooking spray (or use an air fryer cake barrel or anything of similar size that fits). Cover the base with foil or plastic wrap to avoid any leaks.

Add a ladleful of white sauce in the prepared pan and spread it out. Cover with lasagna sheets, cutting them to fit as needed. Add some white sauce where sheets overlap each other.

Assembling vegetarian lasagna process shot

Spread a layer of the filling over the pasta and sprinkle with the mozzarella. Add some white sauce and top with more lasagna sheets. Repeat until you have used up all of the filling.

Top with a final layer of lasagna noodles and spoon over the remaining white sauce. Sprinkle with remaining mozzarella and grated Parmesan and season with pepper and freshly grated nutmeg.

Pierce with a skewer or knife in a few places to allow steam to escape and avoid the noodles “buckling”.

putting a pan of lasagna in an air fryer basket

COOK LASAGNA IN AIR FRYER

Preheat your air fryer to 350°F/ 180°C for 5 minutes. Lower the heat to 275°F /135°C the lasagna in the air fryer basket and cook for 30 minutes.

Increase the heat setting to 320°F / 160°C and cook for a further 15-20 minutes or until the lasagna is golden on top, easily pierced with a knife and registers 165°F / 75°C on an instant read thermometer.

Pan of lasagna in the air fryer

Let stand at least 10 minutes. If you have used a loose bottomed pan you can carefully remove the lasagna to show off the pretty layering before slicing and serving with a salad and garlic dough balls.

slice of air fryer lasagna with spinach and ricotta filling on a white plate

How To Store and Reheat Air Fryer Lasagna

Store any leftovers, once cooled, in the refrigerator in a suitable container for up to three days.

Leftover lasagna is best reheated in the microwave for 2-3 minutes. Make sure it is hot all the way through before serving.

To freeze the whole lasagna, assemble and cool but don’t air fry. Cover with a lid and freeze for up to a month. Cook from frozen in the air fryer following the same method, adding an extra time as needed.

You can also cook frozen lasagna in the oven at 350°F /180°C for 50 minutes to an hour.

vegetarian lasagne on a marble board

Have you made my Air Fryer lasagna recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

slice of air fryer lasagna with spinach and ricotta filling on a white plate

Air Fryer Lasagna (Spinach and Ricotta)

Lucy Parissi | Supergolden Bakes
Make delicious veggie Spinach and Ricotta Lasagna in your Air Fryer! Picture fresh lasagna sheets layered with white sauce, mozzarella and ricotta spinach filling… Absolutely yummy – another winning air fryer dinner 🙂
No ratings yet
Print Rate
Course: Main
Cuisine: American, Italian
Keyword: Air Fryer Lasagna, Vegetarian Spinach and Ricotta Lasagna
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Rest: 10 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 9
Calories: 480kcal
Prevent your screen from going dark

Equipment & Tools

Cosori Air Fryer
7 inch cake pan
Microplane Zester
Instant Read Thermometer

Ingredients

FOR THE FILLING

  • 2 tsp sea salt , for the spinach
  • 2 large eggs
  • 1 cup (250g) ricotta cheese]
  • 5.2 oz (150g) garlic and herb cream cheese (Boursin)
  • 10 ½ oz (300g) fresh spinach
  • 4 tbsp grated Parmesan
  • 1 tsp garlic powder
  • 1 lemon , zest only

WHITE SAUCE

  • ⅓ cup (75g) unsalted butter
  • ½ cup (65g) flour , plain / all purpose
  • 3 cups (720ml) semi-skimmed milk
  • 1 lemon , zest only (optional)
  • 6 tbsp grated Parmesan
  • pinch freshly grated nutmeg
  • freshly ground black pepper a few turns of the mill
  • salt to taste

FOR THE LASAGNA

  • 9-12 fresh lasagna sheets (or no boil noodles) , as needed
  • 1 ½ cups (185g) shredded mozzarella
  • 1 tbsp grated Parmesan
  • pinch freshly grated nutmeg
  • pinch ground pepper

Instructions

PREPARE THE SPINACH RICOTTA FILLING

  • Finely chop the spinach and place in a bowl. Sprinkle with the salt and leave to stand so that the salt draws out the moisture. Place in a clean linen towel and wring out the spinach to remove the liquid.
    squeezing chopped spinach over a bowl to get rid of liquid
  • Place the spinach in a bowl and stir in the ricotta, garlic and herb cream cheese, Parmesan, garlic powder, salt, and pepper in a medium-sized bowl. Set aside.
    lasagna filling

PREPARE THE WHITE SAUCE (Béchamel)

  • Melt the butter in a large saucepan until it is foaming. Whisk in the flour to make a paste (roux) and cook for a couple minutes, stirring all the while.
    making béchamel sauce
  • Gradually add the milk, whisking it in, until it is incorporated into the sauce. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a wooden spoon.
    making béchamel
  • Stir in the zest, freshly grated nutmeg and Parmesan. Taste and season with salt and pepper.

ASSEMBLE THE LASAGNA

  • Mist 7 inch square loose bottom baking pan with cooking spray (or use an air fryer cake barrel or anything of similar size that fits into your air fryer model). Cover the base with foil or plastic wrap to avoid any leaks.
  • Add a little white sauce in the prepared pan and spread it out. Cover with lasagna sheets, cutting them to fit as needed.
    Assembling vegetarian lasagna process shot
  • Spread a layer of the filling over the pasta and sprinkle with the mozzarella. Add some white sauce and top with more lasagna sheets. Repeat until you have used up all of the filling.
  • Top with a final layer of lasagna noodles and spoon over the remaining white sauce. Sprinkle with mozzarella and grated Parmesan and season with pepper and freshly grated nutmeg. Pierce with a skewer or knife in a few places to allow steam to escape and avoid the noodles “buckling”.

COOK LASAGNA IN AIR FRYER

  • Preheat your air fryer to 350°F/ 180°C for 5 minutes. Lower the heat to 275°F /135°C the lasagna in the air fryer basket and cook for 30 minutes.
    putting a pan of lasagna in an air fryer basket
  • Increase the heat setting to 320°F / 160°C and cook for a further 15-20 minutes or until the lasagna is golden on top, easily pierced with a knife and registers 165°F / 75°C on an instant read thermometer.
    Pan of lasagna in the air fryer
  • Let stand at least 10 minutes before slicing and serving with a salad and some garlic dough balls.

Video

Notes

  • If you have cooked the lasagna in a loose bottomed pan you can remove it before serving to reveal the layers.
  • Store any leftover lasagna, once it has cooled down, in the refrigerator in a suitable container for up to three days.
  • Leftover lasagna is best reheated in the microwave for 2-3 minutes. Make sure the lasagna is hot all the way through before serving.
  • To freeze the whole lasagna, assemble and cool but don’t air fry. Cover with a lid and freeze for up to a month. Cook from frozen in the air fryer follow the same method, adding an extra time as needed.
  • You can also cook frozen lasagna in the oven at 350°F /180°C for 50 minutes to an hour.

Nutritional Info

Calories: 480kcal | Carbohydrates: 38g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 993mg | Potassium: 495mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3987IU | Vitamin C: 22mg | Calcium: 366mg | Iron: 3mg
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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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