Air fryer recipe · Mains
Garden Lasagna Cups
Lasagna sheets layered with herbed ricotta and a tomato and spinach sauce, baked into individual cups with a crisp cheese top.
- 30 minTotal time
- 175°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 250kcal
- 14.6 gprotein
- 4.2 gcarbs
- 19.7 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- lasagna sheets6, boiled
- ricotta200 g
- tomato3, crushed into sauce
- spinach100 g, chopped
- cheese120 g mozzarella, grated
- garlic3 cloves, minced
- olive oil2 tbsp
Method
Simmer the sauce
Warm the olive oil and soften the garlic, then add the crushed tomato and stir the chopped spinach through until it wilts. Season and let it cook down for five minutes until thick, because a watery sauce would make the cups soggy.
Season the ricotta
Stir the ricotta with a little salt, pepper and a handful of the grated mozzarella until it is soft and creamy enough to spoon easily. A smooth, seasoned filling spreads in an even layer so every bite tastes the same.
Layer the cups
Line greased ramekins with strips of boiled lasagna sheet, then layer in ricotta, tomato sauce and a little more sheet. Finish with the rest of the mozzarella, keeping the layers thin so the heat reaches the middle and the top melts evenly.
Air fry
Air-fry at 175°C for 16 min until the cheese on top is melted and golden and the layers are heated right through. Sit the ramekins in the basket with space between them so the hot air can reach the sides and brown the tops evenly.
