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
Print Recipe
Pin Recipe 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.
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