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Layered Sweet Potato & Eggplant Lasagna with Whipped Feta, Walnuts & Cranberry Honey Drizzle

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A savory-sweet vegetarian casserole with layers of sweet potato and eggplant, creamy whipped feta, crunchy walnuts, and a tangy cranberry honey drizzle.

Ingredients

Scale
  • 2 medium sweet potatoes, thinly sliced
  • 1 large eggplant, thinly sliced
  • 1½ tbsp olive oil
  • Salt and black pepper, to taste
  • 200 g feta cheese
  • 100 g Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp thyme (fresh or dried)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice sweet potatoes and eggplant into thin rounds.
  3. Toss the vegetable slices with olive oil, salt, and pepper.
  4. Arrange a layer of sweet potato slices in a baking dish, then a layer of eggplant.
  5. Repeat layers until all vegetables are used.
  6. In a small bowl, combine feta, yogurt, olive oil, lemon juice, and thyme; blend until smooth.
  7. Spread the whipped feta mixture over the top vegetable layer.
  8. Bake for 35-40 minutes until vegetables are tender and top is golden.
  9. While baking, toast walnuts and prepare cranberry honey drizzle (combine cranberry sauce with honey).
  10. Remove lasagna from oven, sprinkle toasted walnuts, and drizzle cranberry honey over top.
  11. Let rest 5 minutes before slicing. Serve warm.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-eggplant-lasagna-recipe/