Delicious Airfryer Vegetable Lasagna

A delicious and healthy twist on the classic Italian dish, this Veggie Lasagna or Garden Lasagna is made entirely from fresh vegetables and is sure to please even the pickiest of eaters.

With a combination of zucchini, onions, mushrooms, fresh tomatoes, egg, minced garlic, spinach, ricotta cheese, pre-oven baked lasagna noodles, Alfredo sauce, and lots of cheese, this dish is both flavorful and nutritious.

Ingredients:

• Olive oil 
• Onion
• Cloves of garlic
• Zucchinis
• Frozen spinach
• Alfredo sauce
• Fresh tomatoes
• Ricotta cheese
• Mozzarella cheese
• Grated Parmesan cheese
• Egg
• Italian seasoning, salt, and pepper to taste
• lasagna noodles, pre-oven baked
• Mozzarella cheese for topping

Making The Airfryer Vegetable Lasagna

You can use any vegetables you’d like. I’m going to use zucchini, onions, mushrooms, fresh tomatoes, egg, minced garlic, spinach, ricotta cheese, pre-oven baked lasagna noodles, Alfredo sauce, and a lot of cheese. Let’s get started.

We’ll start by heating some olive oil on the stovetop and adding our onions. Cook the onions until they’re translucent. Then, we’ll add the garlic. I have to mention, after tasting it the last time, I will definitely add a little more garlic next time, but it still tastes great without it.

Next, we’ll add the zucchini and our frozen spinach. You can use any vegetables you’d like, but we’re not cooking them down completely, just making sure they’re not too crisp. We’ll season the vegetables with Italian seasoning, salt, and pepper.

Then, we’ll add about half of a jar of Alfredo sauce and fresh tomatoes. Keep in mind, we’re not cooking down the tomatoes yet, just making sure everything is well combined and heated through.

For the cheese mixture, we’ll use about a cup of ricotta cheese, a handful of mozzarella, a handful of Parmesan, an egg, Italian seasoning, salt, and pepper. Keep in mind, there’s already a lot of salt in the mixture, so don’t add too much salt.

Now, it’s time to assemble the lasagna into a casserole dish. If you have a round dish, like mine, that’s great. Mine is an 8-inch dish, which is perfect for my air fryer oven. Before layering, we’ll spray the dish with oil and add a little more Alfredo sauce.

Then, we’ll try to fit in the lasagna noodles. If they don’t fit perfectly, that’s okay. Just break them up, mix in the vegetables, and layer with the cheese mixture. If you don’t want to use noodles, you can also use zucchini as noodles, and add other vegetables like broccoli, cauliflower, carrots, eggplant, or anything else you like.

For the final layer, we’ll use the rest of the Alfredo sauce and sprinkle mozzarella cheese on top. Cover the dish and bake it in the air fryer oven at 350 degrees for 25 minutes. After 25 minutes, remove the cover and bake for an additional 7 minutes.

And voila, you’ve made a delicious lasagna in the air fryer, a fraction of the time it would take in an oven. But of course, you could also bake it in the oven, and it would taste just as amazing.

Tools Used:

• Large pan
• 8-inch casserole dish
• Air fryer oven or conventional oven
• Mixing bowl
• Spoon or spatula