• Prep time: 45 minutes
• Cooking time: 2 hours
• Total time: 2 hours 45 minutes
• Serves 6
• We used the Instant Vortex Plus Dual ClearCook Air Fryer and the 3-in1 Pasta Machine.

Ingredients

For the Mince:

• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stick, chopped
• 3 garlic cloves, minced
• 2 sprigs of fresh oregano picked and chopped
• 30 ml (2 Tbsp) tomato paste
• 500 g beef or lamb mince
• 250 ml (1 cup) red wine
• 2 tins chopped and peeled tomatoes
• 30 ml (2 Tbsp) balsamic vinegar
• Salt and black pepper, to taste

For the Bechamel:

• 45 ml (3 Tbsp) butter
• 45 ml (3 Tbsp) flour
• 375 ml (1 ½ cups) milk, warmed
• Pinch of nutmeg
• Salt and black pepper, to taste

For the Pasta:

• 125 g OO or bread flour
• 1 whole egg and 1 egg yolk
• 5 ml (1 tsp) salt
• 10 ml (2 tsp) olive oil

To Assemble:

• 125 ml (1/2 cup) mozzarella cheese, grated
• 125 ml (1/2 cup) cheddar cheese, grated

For the Herbed Garlic Bread:

• 80 ml (1/3 cup) butter, softened
• 2 garlic cloves
• Handful of fresh herbs of your choice
• 1 ciabatta loaf

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Method

For the Mince:

Heat a large pot with a dash of olive oil on a medium heat and sauté the onion, carrot and celery for a few minutes, add the garlic, oregano and tomato paste, stir and fry for another minute or two.

Add the mince and brown for a few minutes. Add the red wine, tinned tomatoes and balsamic vinegar. Turn down the heat to low and allow to slowly cook for about 1 hour. Season to taste and set aside until needed.

For the Bechamel:

In a saucepan on a medium heat add the butter and allow to melt, add the flour and mix well, add the milk and whisk to ensure there are no lumps. Add the nutmeg and season to taste. Stir occasionally until the sauce is bubbling. Cover with cling wrap on the surface to avoid a skin forming and set aside until needed.

For the Pasta:

Place the flour on a clean work surface and make a well in the middle of the flour and place the egg yolk, salt, and olive oil in the middle of the well. Using a fork start combining the flour and egg yolk from the inside until everything is combined into a dough.

Knead the dough for about 10 minutes until elastic. Cover with cling wrap and place into the fridge to rest for about 30 minutes.

Once ready roll the pasta dough into thin sheets using a pasta machine.

To Assemble:

Layer the lasagna in a suitable casserole dish starting with the mince followed by the bechamel and pasta sheets, repeat the process and top with bechamel. Place in the air fryer and bake on 180°C for about 25 minutes, top with cheese and bake for another 12 minutes or until the cheese is melted and golden.

For the Herbed Garlic Bread:

Blend the butter, garlic and herbs. Cut the bread in slices and spread the herb butter on the bread. Place in the air fryer and bake at 160°C for about 3-4 minutes or until crispy.