Grease a small baking dish or ramekin with olive oil to prevent sticking.
Layer a cooked lasagna sheet at the bottom, trimming to fit if necessary.
Spread a spoonful of ricotta cheese evenly over the noodle, then add a small spoonful of marinara for flavor.
Repeat with another lasagna sheet, pressing down gently to compact the layers.
Spread more ricotta and marinara over the second sheet, then top with shredded mozzarella.
Layer the final lasagna sheet on top, pressing down to seal the layers.
Spread the remaining ricotta, marinara, and shredded mozzarella on the top to create a cheesy crust.
Tent the dish loosely with aluminum foil to prevent over-browning, then place it into the air fryer basket.
Cook in the air fryer at 380°F (193°C) for about 15 minutes, until the cheese is bubbly and golden around the edges.
Remove the foil carefully and continue cooking for another 3-5 minutes to crisp the top.
Gently lift out the lasagna from the air fryer, allowing it to cool for a couple of minutes before slicing.
Slice into squares, revealing layers of pasta, cheese, and a crispy crust, then serve and enjoy!
