Recipes

Recipe created by @letsmakestuff_au

Step 1

Heat the olive oil in a large frypan then sauté the mince, breaking it up with a wooden spoon until browned. Add the pasta sauce, basil and salt and pepper to taste, and bring to a simmer. Simmer gently for a few minutes until the sauce has sweetened a little then set aside.

Step 2

Using a 10cm round cookie cutter, cut the fresh lasagna sheets into as many rounds as possible.

Step 3

To layer the lasagna, line the base of 4 Rose Gold Mini Springform Pan 10cm with baking paper. Add a spoonful of the meat sauce to the base of each and top with a pasta round. Top that with another spoonful of sauce and a sprinkling of Parmigiano-Reggiano cheese, and then continue layering until you have reached the top of the pan. Top the final pasta layer with sauce and mozzarella cheese.

Step 4

Cover each lasagna with a piece of baking paper and cover with aluminium foil. Place 4 mini pans in the air fryer and cook for 15 minutes at 180°C, then remove the baking paper and alfoil and cook for a further 4-5 minutes until the tops are golden.

Step 5

The pan will be hot so take care while releasing the spring form and plating the individual lasagna rounds. Serve hot with a sprinkling of Parmigiano-Reggiano cheese and fresh basil leaves.