Apple and Vanilla Lasagna

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	45 mins
Total Time	1 hr 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

250 g raspberries, frozen or other fruits
30 g powdered suar
4 apples, sour, e.g. Boskop, Cox Orange
150 ml apple juice
1 tablespoon sugar, brown
2 tablespoon almond flakes
9 lasagne plate (s)
500 ml vanilla sauce, homemade or bought ready-made

Instructions

Thaw the raspberries and puree them with powdered sugar. (The fruit puree can be omitted.)
Wash and quarter the apples and remove the core. Cut the quarters into wedges, add apple juice and sugar and cook covered for about 5 minutes. Toast the almond flakes in a coated pan until golden brown.
Layer the lasagna in a rectangular shape as follows:
Apples, lasagne sheets, raspberry puree, apples, lasagne sheets, vanilla sauce, lasagne sheets, apples, vanilla sauce. (For another shape, trim the leaves.)
Sprinkle the lasagne with the almond flakes and bake in a preheated oven at 180 degrees (fan oven 160 degrees) for about 40 minutes until golden brown. If the lasagna gets too dark, cover it with aluminum foil.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.