15 minute Airfryer Lasagna for kids

Lasagna is one of those dishes that brings the whole family running to the kitchen as soon as they catch a whiff of it baking in the oven. It’s a guaranteed crowd-pleaser, with everyone eagerly digging in and no one left complaining—a true dinner winner. Even better the next day!

Before married life, my mum taught me her version, before kids, this was my husband’s absolute favourite meal, and over the years, I’ve perfected my own version. I’ve made it so many times that I don’t even measure the ingredients anymore! That’s why it took me a while to finally write down the recipe—I never had one to begin with!

For the kids, I use our mini dividers that come with our Tableware Set to make mess free dinner portions and cook in the airfryer. It only takes 15 minutes to cook and is less overwhelming for everyone when its contained and easy to eat!

To make lasagna, you will need a bolognese sauce, bechamel sauce, fresh pasta sheets and a mix of cheeses, I usually go for a mozzarella, tasty and parmesan mix!

BOLOGNESE SAUCE

INGREDIENTS

Olive oil
1 large Brown Onion
Garlic
Sliced Mushrooms
1kg Lean Beef Mince
Bottle of Passatta (700g)
Salt and Pepper
Italian Herbs

1. Heat Olive oil, add garlic and onion and stir until soft. Add mince to the pan and brown. Add Mushrooms and brown.

2. Add beef stock and passata, fill up the empty passata bottle halfway with water, give it a shake and add (sometimes I'll add some extra tomato paste when I'm cooking in bulk). Simmer covered for a few hours, I start this in the morning and simmer all day.

3. After a few hours, add salt and pepper to taste and some Italian Herbs. Leave to simmer uncovered to reduce.

I make this in bulk and will usually make a batch with mushrooms and some without to freeze for mid-week dinners.

BECHAMEL SAUCE

INGREDIENTS

1 tbs of Butter
1 tbs of Plain Flour
3 cups of Milk
1 tbs Dijon Mustard
Salt and Pepper

1. Melt butter and add flour over medium heat. Stir until it gathers into a dough.

2. Continue to stir to cook off the flour.

3. Add some milk – the flour will quickly absorb, as it absorbs add more milk and whisk through.

4. Add mustard, salt and pepper and stir through. Once combined bring to a boil, whisk while it simmers until sauce thickens.

ASSEMBLING THE LASAGNA

You will need:

Bolognese Sauce
Bechamel Sauce
Fresh Pasta Sheets
Mixed Shredded Cheeses (Tasty, Mozzarella, Parmesan)

1. Preheat oven to 180°

2. Add a thin layer or Bolognese sauce to the bottom of the dish before adding your first pasta sheet layer

3. Ladle Bolognese sauce on top

4. Ladle enough bechamel sauce to cover

5. Sprinkle cheese

6. Add Pasta sheet and repeat steps

7. For the final Pasta sheet layer ladle bechamel sauce and sprinkle with cheese, add a sprinkle of Italian herbs on top

8. If I make this for my kids in our mini silicone dividers – they will cook beautifully in the airfryer on 180° for about 15 minutes. This then allows their lasanga to cool down while ours cooks in the oven.

9. If cooking in a large dish in the oven, cover with foil and bake for 45 minutes, then 15 minutes uncovered or until it’s bubbling and beautiful golden brown.