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  • prep30 mins
  • cook15 - 20 mins
  • serves4

Ingredients

  • 6 (250g) fresh lasagna sheets
  • 2 cups (300g) chopped cooked chicken
  • 100g (4 tablespoons) basil pesto
  • 200ml light thickened cream
  • 100g grated parmesan cheese, plus extra to serve
  • salt and pepper to taste
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg
  • Roasted cherry tomatoes, to serve

Method

Air Fryer Guy says: “When I was growing up, my Dad loved taking me to the bakery after school to get a pie. He would make me promise not to tell my mum. When we would get home, mum would always have an amazing dinner ready for us, she made a mean pesto lasagna. This recipe is a way of bringing those dishes together.”

 

  1. Cut lasagna sheets in half and place in a heatproof dish or roasting pan. Cover with boiling water. Stand for 2 mins to soften a little. Remove lasagna sheets to a tray. Cover with cold water to refresh. Drain and pat dry with a clean tea towel. Cut the lasagna sheets into 10cm squares.

 

  1. Combine the chicken, pesto, cream and parmesan cheese in a bowl. Season with salt and pepper. If the mixture is too runny add some more chicken or cheese.

 

  1. Place 4 squares lasagna onto a board lined with a sheet baking paper. Top each with a spoonful pesto chicken mix and spread to the edges. Repeat two more times so each stack has 3 lasagna layers. Spread top each stack with another layer pesto chicken mix.

 

  1. Cut one sheet of pastry into quarters and place on a board. You should have enough chicken mixture left to put one last layer on each pastry square, make sure you leave a 1cm gap around the perimeter of the pastry.

 

  1. Place a lasagna stack into the centre of each pastry square, there should be a 1cm gap around the perimeter of the pastry. Cut the second pastry sheet into quarters. Carefully stretch the pastry and place over the lasagna. Use a fork or your fingers to seal the edges of the pocket. Beat the egg and brush the top of the pockets. Place onto greased AirFry tray.

 

  1. AirFry at 200C for 15-20 mins or until golden. Sprinkle with extra parmesan. Enjoy immediately with roasted cherry tomatoes.