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Air-Fried Eggplant & Sweet Potato Lasagna with Cashew Ricotta
Indulge in a healthy makeover of lasagna with air-fried eggplant, sweet potatoes, and creamy cashew ricotta. A guilt-free delight for all wellness lovers.
Lasagna is a beloved comfort food, often associated with heavy layers of pasta, rich meats, and ample cheese. Our innovative take on this classic dish transforms it into a nutritious delight without sacrificing flavor. By replacing traditional pasta layers with air-fried eggplant and sweet potatoes, and using a creamy cashew-based ricotta, we create a dish that's not only lighter but also packed with vitamins, fiber, and plant-based protein.
This Air-Fried Eggplant & Sweet Potato Lasagna is a unique culinary experience that marries indulgence with wellness. The air fryer method helps to bring out the natural sweetness and richness of the ingredients while keeping the calorie count in check. The homemade cashew ricotta adds a creamy texture and nutty flavor that complements the earthy vegetables beautifully. Perfect for those looking to enjoy a classic dish with a healthy twist, this lasagna is sure to become a favorite in your recipe repertoire.
Recipe Overview
Prep Time
25 mins
Cook Time
35 mins
Total Time
60 mins
Servings
6
Calories
390 kcal
per serving
Cuisine
Italian
Indulge in a healthy makeover of lasagna with air-fried eggplant, sweet potatoes, and creamy cashew ricotta. A guilt-free delight for all wellness lovers.
Ingredients
- • eggplant: 2 medium, sliced into 1/4-inch rounds
- • sweet potatoes: 2 large, peeled and sliced into 1/4-inch rounds
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon, divided
- • black pepper: 1 teaspoon, divided
- • raw cashews: 1 cup, soaked overnight
- • lemon juice: 2 tablespoons
- • nutritional yeast: 3 tablespoons
- • garlic powder: 1 teaspoon
- • spinach: 3 cups, fresh
- • marinara sauce: 2 cups
- • fresh basil leaves: 1/4 cup, chopped
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Arrange the eggplant and sweet potato slices on a parchment-lined tray. Lightly brush with olive oil and season with half of the salt and pepper.
- 3 Air fry the vegetables in batches for 10 minutes each, or until tender and slightly golden, flipping halfway through to ensure even cooking.
- 4 Meanwhile, drain and rinse the soaked cashews. Blend them with lemon juice, nutritional yeast, garlic powder, and 1/4 cup of water until smooth, adjusting the consistency with more water if necessary. Season with remaining salt and pepper.
- 5 In a large oven-safe dish, spread a thin layer of marinara sauce. Layer the air-fried eggplant, sweet potatoes, spinach, and cashew ricotta, repeating until all ingredients are used, finishing with a layer of marinara.
- 6 Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until heated through and bubbly. Garnish with fresh basil before serving.
Serving Suggestions
- • Pair this wholesome lasagna with a crisp side salad featuring arugula, cherry tomatoes, and a light balsamic vinaigrette to complement the rich flavors. For a refreshing beverage pairing, consider serving with a chilled glass of cucumber-infused water or a light herbal tea. You can also top the lasagna with freshly grated lemon zest for an added burst of flavor.
Storage Tips
Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. To maintain its texture, reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For longer storage, freeze individual portions and thaw in the fridge before reheating.
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