Step 1

Preheat oven to 180C/160C fan forced. Spoon 125ml (1/2 cup) pasta sauce into the base of a 18cm (base size) square cake pan. Top with a layer of lasagne sheets, trimming to fit if necessary. Top with another 125ml (1/2 cup) pasta sauce over the top and spread evenly to cover. Top with half the ham and a third of the mozzarella. Repeat layering with more lasagne sheets, another 125ml (1/2 cup) pasta sauce, remaining ham and half the remaining mozzarella. Finish with a final layer of remaining lasagne sheets, another 125ml (1/2 cup) pasta sauce and remaining mozzarella. Bake for 40 minutes or until golden and cooked through. Set aside for 1 hour to cool slightly. Cover with plastic wrap and place in the fridge for 8 hours or overnight to set.

Step 2

Combine the breadcrumbs and parmesan in a shallow bowl. Whisk the eggs in a shallow bowl.

Step 3

Line a tray with baking paper. Cut the lasagne into 12 portions. Dip each portion in egg then in breadcrumb mixture, pressing to coat. Transfer to prepared tray. Place in the fridge for 30 minutes to chill.

Step 4

Place the remaining pasta sauce in a saucepan over low heat. Stir until warmed through. 5 Place the crumbed lasagne pieces in an air fryer basket. Spray with oil. Cook at 180C for 12 minutes or until golden. Serve with the warmed pasta sauce.