Description
Crispy, golden-brown Air Fryer Lasagna Fritta! Bite-sized lasagna rolls filled with rich meat sauce, creamy ricotta, and coated in Italian breadcrumbs. Perfect appetizer or snack.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper to taste
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 blend)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 15 lasagna noodles, cooked al dente and cooled
- 15 ounces ricotta cheese, whole milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper to taste
- 3 large eggs, beaten
- 2 cups all-purpose flour
- 3 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Olive oil spray
- Marinara sauce, warmed (optional)
- Fresh parsley, chopped (optional)
Instructions
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the warmed milk, about 1/2 cup at a time, whisking continuously to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until thickened, stirring frequently. Stir in nutmeg, salt, and white pepper. Set aside and keep warm. Press plastic wrap onto the surface to prevent a skin from forming.
- Prepare the Meat Sauce: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease. Add onion and garlic and cook until softened, about 3-5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Taste and adjust seasonings.
- Assemble the Lasagna Rolls: In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well. Lay cooked lasagna noodles flat on a clean surface. Spread about 2 tablespoons of the ricotta mixture evenly over each noodle. Spoon about 2-3 tablespoons of the meat sauce over the ricotta mixture. Carefully roll up each noodle tightly. Cut each rolled noodle into 3 equal pieces.
- Bread the Lasagna Rolls: Prepare three shallow dishes. In the first, place flour. In the second, place beaten eggs. In the third, combine Italian breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper. Dredge each lasagna roll in flour, shake off excess. Dip in beaten eggs, let excess drip off. Dredge in breadcrumb mixture, pressing gently to adhere.
- Air Fry the Lasagna Fritta: Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray. Arrange the breaded lasagna rolls in a single layer, making sure not to overcrowd. Air fry for 8-10 minutes, flipping halfway through, or until golden brown and crispy. Repeat with remaining rolls, spraying the basket with olive oil spray before each batch.
- Serve: Serve immediately while hot and crispy. Serve with warmed marinara sauce for dipping, if desired. Garnish with fresh chopped parsley.
Notes
- Warming the milk for the Béchamel sauce helps it incorporate smoothly and prevents lumps.
- Simmering the meat sauce for a longer time allows the flavors to meld together beautifully.
- Don’t overcrowd the air fryer basket; cook in batches for even crisping.
- Air fryer cooking times may vary, so keep a close eye on the lasagna rolls.
- Prep Time: 45 minutes
- Cook Time: 45 minutes