Air Fryer Aubergine and Lentil Lasagne

Ingredients

• 2 eachaubergines$3.75
• 2 eachgarlic cloves$0.09
• 200 gbrown lentils$1.05
• 400 gtinned pomodori tomatoes$1.87
• 2 tbspharissa paste$0.70
• 1 tspdried oregano$0.14
• 200 mlcrème fraîche$1.87
• 100 ggrated cheese$2.34
• 5 gbasil$0.15
• 2 sprigflat-leaf parsley$0.06
• 3 sprigthyme$0.28
• 2 tbspolive oil$0.46
• 1 tspsalt$0.01
• 0.5 tspblack pepper$0.07
• Total for 4 servings$12.84

Most of the cost is aubergines ($3.75) and grated cheese ($2.34). With oil, spices and staples already at home, the shop drops to about $11.67. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Stir together the crème fraîche, 50 g of the grated cheese, one clove of the grated garlic, half of the salt, and half of the black pepper in a small bowl, then chill in the fridge until assembly.
2. In a mixing bowl, combine the tinned pomodori tomatoes, the remaining grated garlic, the chopped flat-leaf parsley, the dried oregano, the thyme leaves, the remaining salt, and the remaining black pepper, then fold through the rinsed and drained brown lentils.
3. Slice the aubergines lengthwise into strips roughly half a centimetre thick, and brush the slices lightly on both sides with 1 tablespoon of the olive oil.
4. Arrange the aubergine slices in a single layer in the air fryer basket and cook at 200°C for 5 to 6 minutes per batch until softened and lightly browned.
5. In an air-fryer-safe baking dish, spread a thin layer of tomato-lentil sauce, cover with overlapping grilled aubergine slices, brush with a thin layer of harissa paste, top with more sauce, and sprinkle with a little of the remaining grated cheese; repeat until all aubergine and sauce are used, finishing with sauce, then air-fry at 200°C for 20 minutes until bubbling around the edges.
6. Spread the reserved crème fraîche béchamel evenly over the top of the hot lasagne and air-fry at 200°C for 10 minutes until the top is bubbling and lightly golden.
7. Let the lasagne settle for 5 minutes, scatter over the fresh basil leaves, drizzle with the remaining 1 tablespoon of olive oil, and serve warm with a green salad if you like.