Gluten-Free Vegetarian Lasagna: An Air-Fryer Recipe

Need a new, fun recipe to try out right in time for July 4th weekend? Test out this delicious Vegetarian Lasagna Recipe from THE “I LOVE MY AIR FRYER” GLUTEN-FREE RECIPE BOOK by Michelle Fagone.

This lasagna contains dairy, so beware if you are a vegan or have issues with lactose. The oven-ready noodles are the key to the ease of this Italian casserole

Hands-On Time: 15 minutes • Cook Time: 22 minutes

Ingredients:

• 1 medium zucchini, diced
• 1 ⁄2 cup diced white mushrooms
• 1 ⁄4 cup diced peeled yellow onion
• 1 cup marinara sauce 1 cup ricotta cheese
• 1 ⁄3 cup grated Parmesan cheese
• 1 large egg 2 teaspoons Italian seasoning
• 1 ⁄2 teaspoon salt, divided
• 5 sheets gluten-free oven-ready lasagna noodles
• 1 cup grated mozzarella cheese

Steps:

1. In a medium skillet over medium-high heat, cook zucchini, mushrooms, and onion 4 minutes until vegetables are tender.
2. Stir marinara sauce into skillet. Bring to boil over high heat, then reduce heat to medium and simmer 3 minutes.
3. Preheat air fryer at 375°F for 3 minutes.
4. In a small bowl, combine ricotta cheese, Parmesan cheese, egg, Italian seasoning, and salt.
5. Spoon one-fourth of vegetable mixture into an ungreased 7″ cake barrel. Place a layer of lasagna noodles on top, breaking apart noodles first to fit pan. Top with one-third ricotta mixture, followed by one-fourth mozzarella. Repeat two more times with vegetables, noodles, ricotta, and mozzarella. Finish with remaining vegetables and mozzarella.
6. Cover lasagna with aluminum foil and place barrel in air fryer basket. Cook 12 minutes. Remove foil and cook uncovered an additional 3 minutes.
7. Remove lasagna from air fryer and let rest 10 minutes. Slice and serve warm

For more recipes check out THE “I LOVE MY AIR FRYER” GLUTEN-FREE RECIPE by Michelle Fagone!

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Excerpted from The “I Love My Air Fryer” Gluten-Free Recipe Book by Michelle Fagone. Copyright © 2019 by the author. Used by permission of the publisher. All rights reserved.