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Air Fryer Eggplant Lasagna
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Air Fryer Eggplant Lasagna

45 minServes 4Nutri-Score B€€
from @easyairfryerrecip14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggplant (sliced lengthwise into thin planks)Produce2 pieces
  • olive oil (for brushing)Pantry30 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • ricottaDairy250 g
  • egg (beaten)Dairy1 piece
  • parmesan (grated)Dairy50 g
  • mozzarella (shredded)Dairy150 g
  • tomato saucePantry400 g
  • garlic (minced)Produce2 pieces
  • dried oreganoSpices3 g
  • fresh basil (torn)Produce10 g

per serving

Nutrition

277kcal

Carbs
16 g
Proteins
16 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Baking dish
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Prepare the eggplant

    • Slice the eggplant into thin planks and brush both sides with olive oil.
    • Season with salt and pepper.
    Step 1

  2. Air fry the eggplant

    • Arrange the eggplant planks in the air fryer basket in a single layer.
    • Cook at 200 °C until golden and tender, working in batches.
    Step 2

  3. Make the ricotta filling

    • Mix the ricotta with the egg, half of the parmesan and a pinch of salt and pepper in a bowl.
    Step 3

  4. Season the tomato sauce

    • Stir the garlic and oregano into the tomato sauce.
    Step 4

  5. Layer the lasagna

    • Spread a little tomato sauce in the baking dish.
    • Alternate layers of eggplant, ricotta mixture, tomato sauce and mozzarella.
    • Finish with tomato sauce, the remaining mozzarella and parmesan.
    Step 5

  6. Bake in the air fryer

    • Bake the lasagna at 180 °C until bubbling and golden on top.
    Step 6

  7. Rest and serve

    • Let the lasagna rest before slicing.
    • Scatter with fresh basil and serve.
    Step 7
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