Description
A savory-sweet twist on lasagna, featuring layers of roasted sweet potato, tart apples, and tangy cranberries, all enveloped in melted brie and topped with a crunchy pecan streusel. Perfect for a festive vegetarian main course.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- 8 oz brie cheese, rind removed and sliced
- 1 cup pecans, chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a small bowl, combine melted butter, panko breadcrumbs, chopped pecans, and half of the thyme leaves. Set aside for topping.
- Layer half of the sweet potato slices in the bottom of the baking dish. Sprinkle with salt, pepper, and nutmeg. Top with half of the apple slices, half of the cranberries, and half of the brie slices. Drizzle with half of the maple syrup.
- Repeat layers with remaining sweet potatoes, apples, cranberries, brie, and maple syrup. Pour vegetable broth evenly over the top. Sprinkle with remaining thyme.
- Cover with foil and bake for 45 minutes. Remove foil, sprinkle pecan topping evenly over the lasagna, and bake uncovered for an additional 15-20 minutes, until sweet potatoes are tender and topping is golden brown.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste. For a vegan version, substitute brie with a plant-based melting cheese and use maple syrup instead of honey if needed.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Method: Main
- Cuisine: American