Easy Air Fryer Barilla Meat Lasagna
Chef Gabriel Pavan’s easy meat lasagna proves comfort food can be fast and flavourful. Rich meat sauce, creamy mozzarella and fresh basil are layered with Barilla’s no-boil Oven-Ready Lasagne sheets. Delicious and ready in a flash!
Ingredients
Ragu
- 1 tbsp extra-virgin olive oil
- 250 g ground beef
- 2½ cups tomato sauce
- ½ cup water
- Salt and black pepper to taste
Béchamel
- 2 tbsp butter
- 4 tbsp flour
- 1 cup milk
- Pinch each salt and black pepper
Lasagna
- 1 box Barilla Oven-Ready Lasagne
- ¾ cup mozzarella shredded and divided
- 10 fresh basil leaves julienned and divided
Instructions
- Preheat air fryer to 325℉.
Ragu:
- In large skillet, heat olive oil over medium heat. Add ground beef and cook until browned and crumbled. Stir in tomato sauce and water, season with salt and pepper, and simmer for 5 minutes.
Béchamel:
- In medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 to 2 minutes, until smooth and lightly golden.
- Slowly pour in milk, whisking continuously to prevent lumps. Simmer for 3 to 4 minutes, stirring often, until sauce thickens to a creamy consistency. Season with a pinch of salt and black pepper.
Lasagna:
- In greased 8x8-in baking dish, spread ¼ of the ragu and ¼ of the béchamel. Top with 2 sheets of Barilla Oven-Ready Lasagne. Add another ¼ of the ragù, ¼ of the béchamel, 3 tbsp mozzarella, and some basil. Continue layering in this order for 3 more layers, leaving the final top layer without cheese.
- Place dish in air fryer and bake for 15 minutes.
- Remove dish from air fryer and sprinkle lasagna with the remaining mozzarella. Return to air fryer and bake for 5 more minutes, until the cheese is melted and bubbly.
- Remove the lasagna from air fryer, top with the remaining basil. Let lasagna rest for 10 minutes before slicing and serving.