Summary

Ingredients

For the compote:

• 500 g apples (Elstar)
• 1 lemon (s), juice it
• 15 g butter
• 30 grams sugar
• 100 ml water

For the sauce:

• 40 g butter
• 30 grams flour
• 500 ml milk
• 60 g suar
• 1 vanilla pod (s)
• 150 g yourt (3.5% fat), firm

Also:

• 100 g blueberries, frozen
• 12 lasagne plate (s)

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Instructions

1. This recipe is enough for 4 servings. A square casserole dish (approx. 20 x 20 cm) is best. For elongated (and larger) shapes, I would recommend almost double the amount.
2. For the apple compote, peel and core the apples and cut into 1 cm pieces. Drizzle with the lemon juice and let stand. Stir occasionally.
3. Heat the butter and sugar in a saucepan and let them caramelize. Add the apple pieces and fry everything briefly. Add the water and simmer for 10 minutes until the water is reduced.
4. For the vanilla sauce, heat the butter in a saucepan until it is hot. Add the flour and stir with a whisk. Gradually add the milk and stir. Boil. Add the sugar, cut open the vanilla pod, scrape out the vanilla pulp with the knife and place in the saucepan. Take the pot off the stove and let it cool down briefly, then stir in the yoghurt.
5. Put 1/3 of the berries aside for decoration. Now layer the lasagne in the baking dish.
6. Start with vanilla sauce and layer alternately with the pasta and apple compote in the mold (vanilla sauce - pasta - apple compote - pasta). In one layer, add the blueberries to the vanilla sauce and cover with lasagne sheets. The last layer consists of lasagne sheets with vanilla sauce and the decorative blueberries on top.
7. Bake the lasagna for about 40 minutes at 200 ° C (top / bottom heat) on the lower rail.