Vegetarian Vegetable Lasagna From the Hot Air Fryer

Wash the vegetables and remove seeds or peel if necessary. Cut zucchini and leek into slices. Cut bell bell pepper into strips. Dice carrots, celery, onion and garlic. Cut mushrooms into quarters. Finely chop the herbs. Finely grate the Parmesan cheese.

Sauté the onions in a little oil. Add garlic, mushrooms and vegetables and sauté. Add tomato juice and season strongly with the spices and herbs. Cook until the sauce has thickened nicely.

Grease the baking dish and add a layer of vegetables, a layer of béchamel sauce and a layer of lasagne sheets, one after the other. Repeat until everything is used up. The last layer should be bechamel sauce. Sprinkle this with the butter flakes and the parmesan.

Bake the vegetable lasagna in the Philips Airfryer at 180 °C for about 30 minutes.

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