For an even cheesier version, you can slightly increase the amount of mozzarella.
How to prepare the zucchini lasagna with the air fryer…
Read more on the next page
How to make the zucchini lasagna with the air fryer
1.
Prepare the zucchini Start by washing the zucchini thoroughly.
Cut off the ends, then thinly slice lengthwise.
A mandolin can be useful for getting even pieces, but a good knife is fine.
Try not to make slices that are too thick. They should be thin enough to tenderize when cooked, while still being strong enough to form the different layers.
Place the slices on a plate or board.
Sprinkle them very lightly with salt and let them rest for a few minutes.
Zucchini will release some water on its own. Then carefully wipe away the moisture with kitchen paper.
This small step prevents the lasagna from becoming too watery.
2.
Prepare the meat filling Peel the onion and garlic cloves.
Chop them finely.
Heat a frying pan with olive oil and add the onion.
Fry it for a few minutes until slightly tender.
Then add the garlic and minced meat.
Cook and stir frequently to allow the meat to crumble well.
Add the paprika, oregano, a little salt and pepper.
When the meat is cooked, add the tomato sauce and tomato paste.
Mix well and let it simmer for a few minutes.
The sauce should be thick enough and fragrant.
Don’t let it sit too runny as the zucchini will also release water as it cooks.
3. Prepare the zucchini for composition
. Before you start assembling, check that your zucchini slices are dry.
If they have returned a lot of water, wipe them down again.
You can also lightly pre-cook them in the air fryer for a few minutes so that they lose some moisture.
This step is optional, but can be helpful if your zucchini is particularly large or very watery.
4.
Assemble the lasagna Choose a small dish or pan that is compatible with your air fryer.
Start by placing a thin layer of meat sauce on the bottom.
Then add a layer of zucchini.
Top with a new layer of meat and tomato sauce.
Add a little mozzarella.
Continue to alternate layers of zucchini, sauce, and cheese until the ingredients run out.
There is no need to create perfectly even layers.
The main thing is to divide the filling so that each serving contains zucchini, meat, and cheese.
Finish with a generous layer of mozzarella and a little Parmesan.
It is this last layer that turns a nice golden brown during cooking.
5. Cooking in the air fryer
Preheat your air fryer to 180°C for a few minutes.
Then put the dish in the basket.
Bake at 180°C for about 20-25 minutes.
The time may vary depending on the depth of the dish, the amount of prep, and the power of your air fryer.
Look at the cooking at the end.
The cheese should be completely melted and nicely browned.
If the top is browning too quickly while the zucchini is not yet tender enough, lower the temperature slightly and continue cooking.
The secret to avoiding too much runny
lasagna This is probably the most important point with zucchini lasange.
Zucchini naturally contains a lot of water. They release some of it while cooking.
For a nice texture, you should avoid adding too much liquid tomato sauce.
Choose a fairly thick sauce.
You can also lightly salt the zucchini before assembling and dry after a few minutes.
Finally, let the lasagna rest for a few minutes after it comes out of the air fryer.
The mixture will be slightly firmer and easier to serve.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
