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 :)
Prep Time20 minutesmins
Cook Time45 minutesmins
Rest10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main
Cuisine: American, Italian
Keyword: Air Fryer Lasagna, Vegetarian Spinach and Ricotta Lasagna
5.2oz(150g) garlic and herb cream cheese (Boursin)
10 ½oz(300g) fresh spinach
4tbspgrated Parmesan
1tspgarlic powder
1lemon, zest only
WHITE SAUCE
⅓cup(75g) unsalted butter
½cup(65g) flour, plain / all purpose
3cups(720ml) semi-skimmed milk
1lemon, zest only (optional)
6tbspgrated Parmesan
pinchfreshly grated nutmeg
freshly ground black pepper a few turns of the mill
salt to taste
FOR THE LASAGNA
9-12fresh lasagna sheets (or no boil noodles), as needed
1 ½cups(185g) shredded mozzarella
1tbspgrated Parmesan
pinchfreshly grated nutmeg
pinchground 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.
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.
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.
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 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.
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.
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.
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.