Name: Layered Eggplant, Sweet Potato, and Spinach Lasagna with Feta Cream
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant, sliced into 1/4-inch rounds; 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds; 10 ounces fresh spinach; 12 lasagna noodles, cooked al dente; 2 cups crumbled feta cheese; 1 cup heavy cream; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); Fresh basil for garnish

Description

This layered eggplant, sweet potato, and spinach lasagna with feta cream is a delicious Mediterranean-inspired twist on classic lasagna.

Ingredients

Scale

1 large eggplant, sliced into 1/4-inch rounds
2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
10 ounces fresh spinach
12 lasagna noodles, cooked al dente
2 cups crumbled feta cheese
1 cup heavy cream
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh basil for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and roast for 15 minutes until tender. Set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Drain excess liquid and set aside.
In a small bowl, whisk together feta cheese and heavy cream until smooth to make the feta cream sauce.
Spread a thin layer of feta cream on the bottom of the baking dish.
Layer with 4 lasagna noodles, then half of the roasted eggplant, half of the sweet potato slices, half of the spinach, and one-third of the feta cream. Sprinkle with oregano.
Repeat layers: 4 noodles, remaining eggplant, sweet potato, spinach, and another third of feta cream. Top with remaining 4 noodles.
Pour the remaining feta cream over the top, spread evenly, and sprinkle with Parmesan cheese and red pepper flakes if using.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh basil.

Prep Time: 25 minutes
Cook Time: 55 minutes
Method: Main Course
Cuisine: Mediterranean

Nutrition

Calories: 420 kcal
Sugar: 12 g
Fat: 22 g
Carbohydrates: 45 g
Protein: 16 g