White Mushroom Lasagna

Mushrooms

1. Preheat the air fryer to 400°F.
2. Toss the mushrooms with olive oil, salt, pepper and thyme. Spread them out in the basket/tray so the air can actually get around them.
3. Air fry 8–12 minutes, tossing once or twice, until they've lost a bunch of moisture and are deeply browned around the edges.
4. Immediately toss the screaming-hot mushrooms with the butter, garlic and Worcestershire. Set aside.

‍Béchamel

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook about a minute.
2. Slowly whisk in the warm milk and cook until slightly thickened, 3–5 minutes. Season with salt, pepper and a little nutmeg.
3. Turn off the heat and stir in the Parmesan. We want it creamy and spoonable, not wallpaper paste, because it'll tighten further in the air fryer.

Ricotta

1. Mix the ricotta, Parmesan and egg with a good pinch each of salt and pepper

Lasagna

1. Lightly oil a small rimmed sheet pan that fits in your air fryer
2. Spread a thin layer of béchamel over the bottom.
3. Lay down 3 pasta sheets, but don't obsess about making everything neat. Let some edges and corners extend or overlap irregularly.
4. Add dollops of ricotta mixture, mushrooms, mozzarella, Parmesan and enough béchamel to keep everything creamy.
5. Add another pasta layer and repeat.
6. Finish with béchamel, mozzarella and plenty of Parmesan, leaving some pasta edges exposed.
7. Cook at 350 for 14 minutes, until everything is hot and bubbling.