Summary

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

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Instructions

1. Thaw the raspberries and puree them with powdered sugar. (The fruit puree can be omitted.)
2. 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.
3. Layer the lasagna in a rectangular shape as follows:
4. Apples, lasagne sheets, raspberry puree, apples, lasagne sheets, vanilla sauce, lasagne sheets, apples, vanilla sauce. (For another shape, trim the leaves.)
5. 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.