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–+ servings
Vegan Apple Lasagna

Apple Lasagna

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour
Total Time 1 hour
Servings 12

Ingredients
  

  • 1 Box of Nabisco Graham Crackers you will use 2½ packages from the box

For the Apples:

  • 4 medium sized apples
  • ¼ cup Light Brown Sugar (50g)
  • 1 Tbs All Purpose Flour (7g)
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • 3 Tbs Brandy (45ml)
  • 1 Tbs Maple Syrup (15ml)
  • 1 Tbs Vegan Butter (14g)

For the Cream Cheese Mousse:

  • 16 ounces Vegan Cream Cheese (454g)
  • 1 cup Confectioners Sugar (120g)
  • 2 cups Vegan Whipped Cream
  • 1 teaspoon Vegan Lactic Acid
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon

optional garnish

optional Toffee

  • 8 Tbs Vegan Butter
  • 1 cup Granulated Sugar
  • ½ teaspoon Salt
  • ½ cup Vegan Chocolate

Instructions
 

  • First prepare the apples by peeling & coring then slice to approx 1/4 - 1/8th inch thickness
  • Melt the vegan butter in a large skillet over high heat then add the slices apples, brown sugar, flour & spices & stir well to combine
  • Stirring often, let the apples cook for about 5- 10 minutes, depending on the thickness
  • Add the brandy & the maple syrup & cook until they are tender but not mushy- total time about 15 minutes of cooking
  • Remove from the heat & cool completely
  • Prepare your choice of whipped cream you will need 3 full volume cups of fully whipped cream (not liquid)
  • Reserve the whipped cream in the refrigerator while you prepare the cream cheese mousse: In a large bowl with a spatula combine the vegan cream cheese, sifted confectioners sugar, vanilla extract & lactic acid (using an electric mixer usually softens the vegan cream cheese too much turning it into soup, so mixing by hand is preferable)
  • Fold the whipped cream into the cream cheese mixture & then get ready to assemble the dessert.
  • In the bottom of an ungreased- NO PARCHMENT PAPER- 9"x9" baking pan arrange the graham crackers
  • Layer with 1/3 of the mousse mixture & then top with half of the apples.
  • Layer with more graham crackers, another 1/3 of the mousse & the other half of the apples.
  • A final layer of graham crackers & the last of the cream cheese mousse.
  • I sprinkled the entire top with the optional toffee recipe but this is optional as is the caramel for a drizzle on top
  • Refrigerate for 3-4 hours before serving, but the lasagna actually gets better the next day just like a traditional lasagna!
  • For the Toffee In a heavy bottom medium sized sauce pot heat the vegan butter until almost melted then add the granulated sugar & salt
  • Stir as it dissolves & it will start to get very hot & bubbly BE CAREFUL! Stir occasionally as it heats to 305℉ on a candy thermometer~ this will take about 10 minutes
  • Prepare a sheet pan with light spray of grease or a silicone mat
  • Once the sugar mixture reaches 305℉ remove from heat & carefully pour onto the silicone mat. Let it cool for about 5 minutes then sprinkle the vegan chocolate over top & spread it thin over the entire surface using a spatula
  • Once it is all completely cooled & the chocolate has set set break it up into small pieces

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Apple Lasagna must be kept refrigerated and will stay fresh for up to 5 days
Tried this recipe?Let us know how it was!