Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry Honey Glaze
This layered lasagna features a festive mix of colors and textures: sweet potato, butternut squash, and carrot nestled with feta and walnuts, all finished with a glossy Cranberry Honey Glaze. The sweetness from the orange vegetables plays beautifully off the tangy feta, while walnuts add a satisfying crunch that stays crisp as it bakes.
Equipment
- Air Fryer
- Oven-safe dish
- Whisk
Ingredients
Ingredients
- 400 g Sweet potatoes peeled and thinly sliced
- 300 g Butternut squash peeled and thinly sliced
- 200 g Carrots peeled and thinly sliced
- 200 g Feta cheese crumbled
- 100 g Walnuts chopped
- 30 ml Cranberry glaze
- 15 ml Honey
- 5 ml Lemon juice
- 15 ml Olive oil for brushing
Instructions
- Preheat the air fryer to 190°C. Ensure your vegetables are peeled, sliced into uniform thin sheets (about 3–4 mm thick), and patted dry.
- In a bowl, whisk together cranberry glaze, honey, and lemon juice to prepare the Cranberry Honey Glaze.
- Start layering with a thin base of sweet potato, followed by feta and walnuts. Repeat until you have 3–4 layers, brushing with the glaze between layers.
- Finish with a final layer of vegetables and a brush of the glaze on top. Place in the air fryer basket and cook for about 20 minutes, or until the vegetables are tender and slightly caramelized.
- Let the lasagna rest for 5–10 minutes before serving to help the layers set.
Notes
Tip: Do not overcrowd the air fryer basket to ensure even cooking and retain texture. Adjust seasoning as needed to avoid underseasoning the feta or glaze.