Vegetable Lasagna with Ground Chicken
Airfryer Settings
Philips 5000 Series Dual Basket NA552/00
Ingredients
- —160 g ground chicken
- —1 small zucchini, sliced into long thin strips
- —1 small eggplant, sliced into long thin strips
- —1 tomato, sliced thinly
- —1 small onion, finely chopped
- —1 clove of garlic, minced
- —150 g diced tomatoes (unsweetened)
- —1 teaspoon Italian herbs
- —1 teaspoon olive oil
- —Pepper and sea salt to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Heat the olive oil in a pan and briefly sauté the onion and garlic.
- Add the ground chicken and cook until crumbly and golden brown.
- Stir in the diced tomatoes and Italian herbs, then let simmer for 5 minutes.
- In a small baking dish, layer the zucchini and eggplant.
- Spoon a layer of the chicken sauce over the vegetables.
- Repeat these layers until all ingredients are used, finishing with slices of tomato on top.
- Bake the lasagna for 20–25 minutes, until the vegetables are tender and the top is lightly browned.
Serving Tip
Serve with a drizzle of olive oil and a few fresh basil leaves for an authentic Italian touch.
Storage Tip
Keeps well in the fridge for up to 2 days; reheat in the oven for the best results.