Servings:4
Cooking Time:1 Hour

Ingredients:

1½ pounds pumpkin, peeled and chopped finely
¾ pound tomatoes, cubed
1 pound cooked beets, sliced thinly
½ pound fresh lasagna sheets
¼ cup Parmesan cheese, grated
2 tablespoons sunflower oil

Directions:

  1. Preheat the Air fryer to 300 °F and lightly grease a baking dish.
  2. Put pumpkin and 1 tablespoon sunflower oil in a skillet and cook for about 10
    minutes.
  3. Put the pumpkin mixture and tomatoes in a blender and pulse until smooth.
  4. Return to the skillet and cook on low heat for about 5 minutes.
  5. Transfer the pumpkin puree into the baking dish and layer with lasagna
    sheets.
  6. Top with the beet slices and cheese and place in the Air fryer.
  7. Cook for about 45 minutes and dish out to serve warm.