Lasagnes en 30 minutes, ultra fondantes au Air Fryer ou au four

Ingredients

• 500 g Ground Beef (15% fat, provides flavor and enough fat for cooking)
• 1 medium Onion (Finely diced)
• 400 g Tomato Sauce (Preferably with basil; can be homemade or store‑bought)
• 9 sheets Fresh Lasagna Sheets (No‑boil sheets work best in the air fryer)
• 200 g Mozzarella Cheese (Shredded; mix of mozzarella and smoked mozzarella (scarmosa) optional)
• 200 ml Soy Cooking Cream (Plant‑based alternative to béchamel; can be omitted if using béchamel)
• 2 tbsp Olive Oil (For sautéing the beef and onion)
• 1 tsp Salt (Season to taste)
• ½ tsp Black Pepper (Freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion finely and set aside. Measure out the tomato sauce, mozzarella, soy cream, and seasonings.

   Time: PT5M

2. Sauté Beef and Onion

   Heat the olive oil in a skillet over medium‑high heat. Add the ground beef and diced onion, breaking the meat apart. Cook for about 6 minutes, stirring occasionally, until the beef is browned and the onion is translucent.

   Time: PT6M

   Temperature: 180°C

3. Add Tomato Sauce

   Stir in the tomato sauce (with basil if using) and let it simmer for 5 minutes to combine flavors and create a little liquid for the lasagna sheets.

   Time: PT5M

   Temperature: 180°C

4. Prepare Assembly Station

   Lay out the fresh lasagna sheets, shredded mozzarella, and soy cooking cream within easy reach.

   Time: PT5M

5. Assemble the Lasagna

   In the air‑fryer‑compatible baking dish, spread a thin layer of the meat‑tomato sauce on the bottom. Place one lasagna sheet, add a layer of the meat sauce, drizzle a little soy cream, and sprinkle mozzarella. Repeat the layers (sheet → meat sauce → soy cream → mozzarella) until ingredients are used, finishing with a generous topping of mozzarella.

   Time: PT10M

6. Cover and Cook – First Phase

   Cover the dish tightly with a sheet of aluminum foil. Place the dish in the pre‑heated air fryer at 170°C and cook for 16 minutes.

   Time: PT16M

   Temperature: 170°C

7. Uncover and Continue Cooking

   Remove the foil and continue cooking at 170°C for another 8 minutes until the sauce is bubbling and the cheese starts to melt.

   Time: PT8M

   Temperature: 170°C

8. Final Browning of Cheese

   Leave the lasagna uncovered for a final 6‑minute burst at 170°C to develop a golden, slightly crisp cheese crust.

   Time: PT6M

   Temperature: 170°C

9. Rest Before Serving

   Turn off the air fryer and let the lasagna rest, still covered with foil, for 15 minutes. This allows the sheets to finish absorbing moisture and makes cutting clean.

   Time: PT15M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Onion: Shallot, Leek
• Instead of Tomato Sauce: Crushed tomatoes, Marinara sauce
• Instead of Fresh Lasagna Sheets: No‑boil dried lasagna sheets
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Soy Cooking Cream: Béchamel sauce, Almond cream
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Air Fryer
• Skillet or Frying Pan
• Mixing Bowl
• Wooden Spoon or Spatula
• Knife
• Cutting Board
• Aluminum Foil
• Baking Dish that fits Air Fryer basket

Critical Steps — Do Not Skip

• Sauté the ground beef and onion until fully browned (Step 2).
• Cover the lasagna with foil for the first 16 minutes to avoid cheese burning (Step 6).
• Allow the lasagna to rest 15 minutes before cutting (Step 9).

Chef Tips from the Video

• Use a mix of regular mozzarella and smoked mozzarella for extra depth of flavor.
• A splash of red wine in the meat sauce adds richness; add it before the tomato sauce.
• If you prefer a richer béchamel, replace the soy cream with a classic butter‑flour‑milk roux.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and store for up to 3 days.

Freezer: Wrap each portion in plastic wrap and foil; freeze up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Assemble the lasagna a day ahead, cover tightly, and refrigerate; bake the next day.
• Freeze the assembled, unbaked lasagna; thaw overnight in the fridge before cooking.

Frequently Asked Questions