The Vegan Layered Sweet Potato, Apple & Cranberry Lasagna with Vegan Brie & Pecan Crunch has a very rich and satisfying texture. We made this lasagna with sweet potatoes, apples, dried cranberries, vegan cheese, pecans, maple syrup, spices, dried thyme, melted vegan butter, vegan heavy cream, and seasoning. It contains 390 calories and is ready to serve in just 75 minutes. Store this Vegan Layered Sweet Potato, Apple & Cranberry Lasagna with Vegan Brie & Pecan Crunch for 4 days in the refrigerator. You may serve this lasagna with crispy baked tofu steaks, light organic red wine, warm spiced chai tea, or a simple mixed green salad with vinaigrette. The given instructions to prepare this recipe are very clear.
STATS:
- Calories: 390 kcal
- Serving size: 1 slice
- Cuisine: American
- Total time: 1 hour 15 minutes
- Course: Main
- Diet: Vegan
- Cooking time: 55 minutes
- Serving: 8
- Preparation time: 20 minutes
EQUIPMENT:
- 9×13-inch baking dish
- Knife
- Measuring cups and spoons
- Aluminum foil
- Pastry brush
- Small mixing bowls
INGREDIENTS:
- 2 large sliced sweet potatoes
- Half tsp ground nutmeg
- 2 medium sliced apples
- 1 cup dried cranberries
- 8 ounces sliced vegan Brie-style cheese
- 1 cup vegan shredded mozzarella-style cheese
- Half cup chopped pecans
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- Half tsp dried thyme
- 2 tbsp melted vegan butter
- Half cup unsweetened vegan heavy cream
- Salt and black pepper to taste
- Fresh thyme
INGREDIENT NOTES:
SWEET POTATOES:
- They form the main hearty and starchy layer of the lasagna. Sweet potatoes maintain their shape well and includes natural sweetness to the dish. You can use ordinary russet potatoes as another idea.
DRIED CRANBERRIES:
- Cranberries add a chewy texture and a burst of tart sweetness to this dish. Cranberries pair wonderfully with spicy spices and creamy vegan cheese. Use chopped dried apricots as an alternative.
VEGAN SHREDDED MOZZARELLA STYLE CHEESE:
- This cheese adds a gooey and golden top layer to the lasagna. Vegan provolone shreds are good to use as a substitute.
VEGAN HEAVY CREAM:
- We pour it on the layers of lasagna to make the rich sauce. It covers the food and improves the flavor of the vegetables. You may utilize blended silken tofu instead.
INSTRUCTIONS:
- First, warm the oven to 375°F and cover the dish with vegan butter.
- Arrange a thin layer of sliced potatoes in the dish, then season it lightly with cinnamon, salt, nutmeg, and pepper.
- Include a layer of sliced apples, dried cranberries, and pieces of vegan Brie.
- Repeat the layers and drizzle vegan heavy cream evenly over the layers.
- Sprinkle vegan shredded mozzarella on top, then mix chopped pecans with melted vegan butter, maple syrup, and dried thyme.
- Add the pecan mixture on the cheese and cover the dish tightly, then bake for 35 minutes.
- Bake for 20 minutes without the foil, and cool the lasagna for ten minutes.
- Lastly, slice the lasagna and garnish it with fresh thyme, then serve warm.
TIPS:
- Cut the sweet potato and apple slices evenly, so they cook well at the same time.
- Let the lasagna rest for ten minutes, then serve to set the layers well.
- Shake the vegan cream properly so it mixes evenly and smoothly.
- You should include firm apples to keep them from getting mushy while baking.
STORAGE INFORMATION:
FRIDGE:
- Store the slices in a closed box for four days.
FREEZER:
- Freezing this recipe is not recommended.
FAQs:
Can I make this recipe earlier?
- Yes, you may refrigerate the assembled lasagna one day early, then bake when needed to serve.
Is peeling potatoes important?
- Yes, peeling the potatoes gives a tender and even texture to the dish.
Does any other type of vegan cheese work well?
- Yes, you may add vegan Fontina cheese for better results.
What makes the lasagna watery watery?
- Apples and sweet potatoes release water, cool the lasagna for ten minutes to absorb the liquid.
Can I include fresh cranberries as a substitute of dried?
- Yes, you may use 1 cup fresh or frozen cranberries as per your choice.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 30 g
Iron: 0.002 g
Total carbs: 34 g
Vitamin A: 14000 IU
Fiber: 4 g
Calcium: 0.200 g
Protein: 6 g
Sodium: 0.350 g
Potassium: 0.500 g
