Air Fryer Chicken Carbonara Lasagne

by Hayley Dean
Star 4.3
    10m prep time
    35m total time
    Medium level
    13 ingredients

I conjured up this twist on the traditional lasagne to create a dish that is slightly lighter yet just as comforting. I call it my summer lasagne. It has all the flavours of a classic spaghetti carbonara, although here it’s built in layers, just like a regular lasagne. This recipe uses chicken breasts cooked from scratch, however you could put any leftover roast chicken to good use in this dish.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the air fryer to 190°C.

Step 2

Place the bacon in the air fryer and cook for 5 minutes. Push the bacon to one side of the air fryer and add the chopped chicken breasts. Continue to cook for a further 10 minutes, turning halfway through the cooking time.

Step 3

Meanwhile, whisk together the cream cheeses and crème fraîche in a large bowl. Add the grated Parmesan and season with black pepper, then put a third of the mixture into a smaller bowl. Set aside.

Step 4

Transfer the bacon to a board and roughly chop the rashers into small pieces. Pour the juices from the base of the air fryer away.

Step 5

Stir the garlic paste into the larger amount of cream cheese mixture in the large bowl. Add the chopped bacon, chicken pieces and peas, then stir to mix well.

Step 6

Soak the lasagne sheets in water for 2 minutes (or as per packet instructions), then drain. Add most of the grated Cheddar to the smaller bowl of the cream cheese mixture, then add the egg yolk.

Step 7

Spoon half of the chicken and bacon mixture into an 18–20cm ovenproof dish or silicone liner. Place a soaked lasagne sheet on top, trimming it to size, if necessary. Add another layer of the remaining chicken and bacon mixture, then cover with the second lasagne sheet. Top with the cream cheese mixture from the smaller bowl, then scatter over the remaining Cheddar and a final sprinkling of Parmesan.

Step 8

Reduce the air fryer temperature to 180°C. Place the dish in the air fryer and cook at 180°C for 8–10 minutes, or until golden and bubbling. Serve with a green salad, dressed with a little lemon juice ** or **red wine vinegar and olive oil.
  • Ingredients
  • Based on 4 servings
  • 100g Full Fat Cream Cheese 1 x Philadelphia Original Soft Cream Cheese 165g
  • 140g Light Crème Fraîche 1 x Sainsbury's British Lighter Crème Fraîche 300ml
  • 40g Finely Grated Parmesan, plus extra to sprinkle on top 1 x Sainsbury's Fresh Grated Parmigiano Cheese 60g
  • 640g Skinless Chicken Breasts, chopped into rough 1cm cubes 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 2 Fresh Lasagne Sheets 1 x Sainsbury's Fresh Egg Lasagne Sheets 250g
  • 100g Cheddar Cheese, grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g
  • 1 Egg Yolk 1 x Sainsbury's British Free Range Eggs Medium x6
  • 120g Light Cream Cheese 1 x Philadelphia Light Low Fat Soft Cream Cheese 165g
  • 0.5tsp Garlic Paste 1 x KTC Minced Garlic Paste 210g
  • 80g Frozen Peas, defrosted in hot water 1 x Stamford Street Co. Peas 850g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 8 Unsmoked Streaky Bacon Rashers 1 x Sainsbury's Unsmoked Streaky Bacon Rashers x14 300g
  • 90g Green Salad 1 x Sainsbury's Baby Leaf Salad 90g
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