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Messy Meatball Lasagne
Recipe by John Gregory-Smith
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Cooking method:
Ninja Foodi MAX Health Grill & Air Fryer AG551
- Prep Time: 10 mins
- Total time: 30 mins
- Skill Easy
- Serves 4 people
Messy Meatball Lasagne
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
For the meat balls
- 500g minced beef
- 1 tsp ground cumin
- 1 tsp Turkish pepper flakes
- 1/2 tsp cinnamon
- 2 tbsp olive oil
- Pinch salt
For the lasagne
- 400g tin chopped tomatoes
- 2 tbsp sun dried tomato paste or red pesto
- 1 tsp Turkish pepper flakes
- 1 tsp dried oregano
- 350g water
- 250g pack fresh lasagne sheets
- 150g ball of mozzarella
- Pinch salt
- To serve parmesan
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Method
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Step 1
Pre heat the Ninja Foodi MAX Health Grill & Air Fryer to 160 for 20 minutes on the roast setting. Mix the beef with the cumin, pepper flakes, cinnamon and salt, and divide into 18 balls
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Step 2
Heat the oil on a non-stick frying pan over a medium heat. Cook the meatballs for 1-2 minutes a side, in 2 batches to get some colour on them
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Step 3
Meanwhile, chuck the chopped tomatoes, sun dried tomato paste, Turkish pepper flakes, oregano, 350ml of water and a good pinch of salt into a food processor and blend into a sauce
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Step 4
Once warm, chuck the meatballs into the tray and pour over the sauce. Scrunch up the lasagne sheets and pop the into the sauce. Make sure all but a few edges are covered in the sauce. Cover and cook for 10 minutes
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Step 5
Turn the meatballs in the sauce and rip the mozzarella up over the top. Cover and cook for 8-10 minutes until the cheese has melted and pasta cooked. Serve immediately with plenty of parmesan
