Air Fryer Mini Lasagna Cups with Crispy Edges

How to Make Air Fryer Mini Lasagna Cups with Crispy Edges

1. 1

   Step 1: Cook the meat sauce

   In a medium skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and the onion is soft, about 6–8 minutes. Drain any excess fat, stir in the marinara sauce, season with salt and pepper, then reduce heat and simmer until slightly thickened, 4–6 minutes. Remove from heat and set aside to cool slightly.

   For this step

   • 10 ozLean ground beef
   • 1 smallSmall yellow onion, finely diced
   • 2 clovesGarlic cloves, minced
   • 1 cupMarinara sauce
   • 1 tspSalt and freshly ground black pepper
   
2. 2

   Step 2: Boil and trim the noodles

   Bring a large pot of salted water to a boil and cook the lasagna sheets until pliable but still slightly firm (al dente), about 6–8 minutes depending on package directions. Drain and transfer sheets to a cutting board; trim each sheet into 3–4 inch rounds or rectangles to create pieces that will fit and overlap inside the cups of your air-fryer-safe muffin tray or silicone molds.

   For this step

   • 6 sheetsDry lasagna noodles (will cook until pliable)
   
3. 3

   Step 3: Make the ricotta filling

   In a bowl, combine the ricotta, egg, and grated Parmesan until smooth and well blended. This mixture will provide a creamy layer that holds together when baked — taste the meat sauce and adjust seasonings if needed before assembling.

   For this step

   • 1 cupWhole-milk ricotta cheese
   • 1 largeLarge egg
   • 1/4 cupGrated Parmesan cheese
   
4. 4

   Step 4: Assemble the lasagna cups and preheat air fryer

   Preheat the air fryer to 360°F (182°C). Line each muffin cup or silicone mold with overlapping trimmed noodle pieces so some edges overhang to form crispy ruffles; add a spoonful of meat sauce, a dollop of the ricotta mixture, then a sprinkle of shredded mozzarella. Repeat to create 1–2 layers, finishing with mozzarella on top; fold any overhanging noodle edges up so they crisp in the air fryer.

   For this step

   • 1 1/2 cupsShredded mozzarella cheese
5. 5

   Step 5: Air-fry until golden and rest

   Cook the assembled cups in the preheated air fryer for 10–12 minutes, rotating the tray once at the 6-minute mark if your fryer has hot spots, until cheese is melted and edges are deeply golden and crisp. Remove carefully, let rest 3–4 minutes in the molds so the filling sets, then transfer to plates and serve warm.
   

1. In a medium skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and the onion is soft, about 6–8 minutes. Drain any excess fat, stir in the marinara sauce, season with salt and pepper, then reduce heat and simmer until slightly thickened, 4–6 minutes. Remove from heat and set aside to cool slightly.
2. Bring a large pot of salted water to a boil and cook the lasagna sheets until pliable but still slightly firm (al dente), about 6–8 minutes depending on package directions. Drain and transfer sheets to a cutting board; trim each sheet into 3–4 inch rounds or rectangles to create pieces that will fit and overlap inside the cups of your air-fryer-safe muffin tray or silicone molds.
3. In a bowl, combine the ricotta, egg, and grated Parmesan until smooth and well blended. This mixture will provide a creamy layer that holds together when baked — taste the meat sauce and adjust seasonings if needed before assembling.
4. Preheat the air fryer to 360°F (182°C). Line each muffin cup or silicone mold with overlapping trimmed noodle pieces so some edges overhang to form crispy ruffles; add a spoonful of meat sauce, a dollop of the ricotta mixture, then a sprinkle of shredded mozzarella. Repeat to create 1–2 layers, finishing with mozzarella on top; fold any overhanging noodle edges up so they crisp in the air fryer.
5. Cook the assembled cups in the preheated air fryer for 10–12 minutes, rotating the tray once at the 6-minute mark if your fryer has hot spots, until cheese is melted and edges are deeply golden and crisp. Remove carefully, let rest 3–4 minutes in the molds so the filling sets, then transfer to plates and serve warm.