Go Back

Air Fryer Bobotie Lasagna with Apricot Salsa - A Cozy, Flavor-Packed Twist

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meat filling: 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450 g) ground beef or lamb (or a mix)
  • 2 teaspoons mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chutney or apricot jam
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup (120 ml) beef stock
  • 1 slice white bread, soaked in 1/4 cup milk, then squeezed out
  • Salt and black pepper to taste
  • For the custard topping: 3/4 cup (180 ml) milk
  • 2 large eggs
  • Pinch of salt
  • Pinch of nutmeg (optional)
  • For the lasagna: 6–8 no-boil lasagna sheets (or pre-cooked sheets)
  • 1/2 cup shredded mild cheese (cheddar or mozzarella), optional
  • Neutral oil spray for the tins
  • Four mini loaf pans or 4–6 small oven-safe dishes that fit your air fryer basket
  • For the apricot salsa: 1 cup fresh apricots, diced (or drained canned apricots)
  • 1 small red onion, finely chopped
  • 1 small red chili, seeded and minced (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh cilantro or mint
  • Pinch of salt

Method
 

  1. Make the salsa first. Toss apricots, red onion, chili, lemon juice, olive oil, herbs, and a pinch of salt in a bowl. Stir, taste, and adjust seasoning. Chill while you cook to let the flavors meld.
  2. Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic for 30 seconds until fragrant.
  3. Brown the meat and season. Add ground beef or lamb. Cook, breaking it up, until no longer pink. Sprinkle in curry powder, turmeric, coriander, and cinnamon. Stir to coat and toast the spices for 1 minute.
  4. Add sweetness and depth. Stir in chutney or apricot jam, Worcestershire sauce, and stock. Crumble in the soaked bread (squeeze out excess milk first). Simmer 5–7 minutes until the mixture thickens. Season with salt and pepper. Remove from heat and cool slightly.
  5. Preheat the air fryer. Set to 350°F (175°C). Lightly oil the mini pans or small dishes that fit your basket.
  6. Mix the custard. Whisk milk, eggs, salt, and nutmeg in a measuring jug until smooth.
  7. Build the layers. Spread a spoonful of meat in the bottom of each pan. Add a lasagna sheet (break to fit if needed). Add more meat, then a small sprinkle of cheese if using. Repeat once more. Finish with a lasagna sheet and a thin layer of meat on top to anchor the custard.
  8. Add the custard topping. Pour a thin layer of custard over each mini lasagna, just enough to coat the top evenly without flooding. You want a set, golden top.
  9. Air fry until set and golden. Place pans in the basket (work in batches if needed). Cook 12–16 minutes, until the custard is set, lightly browned, and the edges are bubbling. If the top browns too quickly, tent loosely with foil and continue until set.
  10. Rest and serve. Let the lasagnas rest 5–10 minutes to firm up. Run a knife around the edges to loosen. Serve warm with a generous spoon of apricot salsa on top.