Name: Layered Sweet Potato & Eggplant Lasagna with Whipped Feta, Walnuts & Cranberry Honey Drizzle
Prep time: 20 min
Cook time: 55 min
Total time: PT-497781H5M36S
Cuisine: Mediterranean
Ingredients: 2 medium sweet potatoes, thinly sliced; 1 large eggplant, thinly sliced; 1½ tablespoons olive oil; Salt and black pepper, to taste; 200 g feta cheese; 100 g Greek yogurt; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon fresh or dried thyme; 1 garlic clove, minced; Black pepper, to taste; ⅓ cup cranberry sauce or cranberry preserves; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; ½ cup walnuts, toasted and roughly chopped; 2 tablespoons fresh parsley, chopped; ¼ cup grated Parmesan cheese, optional

Description

Layered Sweet Potato & Eggplant Lasagna with Whipped Feta, Walnuts & Cranberry Honey Drizzle is a colourful Mediterranean-inspired vegetarian bake made with tender roasted vegetables, creamy whipped feta, crunchy toasted walnuts, and a glossy cranberry honey finish.

Ingredients

For the Layers:

2 medium sweet potatoes, thinly sliced

1 large eggplant, thinly sliced

1½ tablespoons olive oil

Salt and black pepper, to taste

For the Whipped Feta:

200 g feta cheese

100 g Greek yogurt

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon fresh or dried thyme

1 garlic clove, minced

Black pepper, to taste

For the Cranberry Honey Drizzle:

⅓ cup cranberry sauce or cranberry preserves

2 tablespoons honey

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

For the Topping:

½ cup walnuts, toasted and roughly chopped

2 tablespoons fresh parsley, chopped

¼ cup grated Parmesan cheese, optional

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Instructions

Preheat the oven to 400°F (200°C).

Thinly slice the sweet potatoes and eggplant.

Arrange the slices on baking sheets.

Brush lightly with olive oil.

Season with salt and black pepper.

Roast for 15–20 minutes, until the vegetables are slightly tender.

Add the feta cheese, Greek yogurt, olive oil, lemon juice, thyme, minced garlic, and black pepper to a blender or food processor.

Blend until smooth and creamy.

Set aside.

Lightly grease a baking dish.

Arrange a layer of roasted sweet potato slices across the bottom.

Add a layer of roasted eggplant.

Spread a portion of the whipped feta evenly over the vegetables.

Repeat the layers until all the vegetables and whipped feta have been used.

Finish with a layer of whipped feta.

Sprinkle the toasted walnuts evenly over the top.

Add the grated Parmesan cheese if using.

Cover the baking dish loosely with foil.

Bake at 375°F (190°C) for 25 minutes.

Remove the foil and continue baking for another 15–20 minutes, until the vegetables are tender and the top is lightly golden.

While the lasagna bakes, combine the cranberry sauce, honey, balsamic vinegar, and Dijon mustard in a small saucepan.

Warm over low heat for 3–4 minutes, stirring until smooth and glossy.

Remove from the heat.

Let the lasagna rest for 10 minutes before slicing.

Drizzle the cranberry honey sauce over the top.

Garnish with fresh parsley and extra toasted walnuts.

Serve warm.

Notes

Slice the vegetables evenly so they cook consistently.

Pre-roast the sweet potatoes and eggplant before layering for better texture.

Blend the feta thoroughly with the Greek yogurt for a smooth, creamy filling.

Toast the walnuts for extra flavour and crunch.

Let the lasagna rest for 10 minutes before slicing.

Add the cranberry honey drizzle just before serving for the best flavour.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Main Course
Method: Baking
Cuisine: Mediterranean