Apple and cranberry lasagna

For 8 pieces
  • 1 kg apples (preferably Boskop or Elstar)
  • 4 EL lemon juice
  • 450 ml Apple juice
  • 1 packet pudding powder' vanilla flavor ' (for cooking)
  • 90 g Sugar
  • 9 Lasagne sheets (10 x 17 cm)
  • 1 Package Dessert sauce powder 'Vanilla flavor' (forCooking)
  • 6 EL + 240 ml milk
  • 200 g Mascarpone
  • 1/2 220 g-jar of thickened cranberries
  • fat
50 minutes
very simple
1.
All but one of the apples, peel, quarter and core. Cut apple quarters into pieces, drizzle with 3 tbsp lemon juice. Boil 400 ml apple juice. Mix the pudding powder, 50 g sugar and 50 ml apple juice until smooth. Bind apple juice with it. Stir in the apple pieces, simmer for about 2 minutes. Take it from the stove and let it cool off. Pre-cook the lasagna plates in boiling water for 5–7 minutes, remove them and let them drain
2.
For the sauce, mix the sauce powder and 40 g sugar. Stir cold milk with approx. 6 tbsp milk until smooth. Bring 240 ml milk to the boil in a saucepan and remove from the hob. Stir in the mixed powder with the whisk. Bring the sauce to the boil briefly while stirring, remove from the stove. Stir in mascarpone and let cool
3.
Wash the rest of the apple, rub dry, cut in half, remove the core. Cut the apple into thin slices, drizzle with 1 tablespoon of lemon juice. Spread a thin layer of mascarpone sauce (2–3 tablespoons) in a greased casserole dish (1.5 liters). Cover with 3 sheets of lasagne. First distribute half of the apple compote on top, then half of the cranberries. Cover again with 3 sheets of lasagne. Top with the remaining apple compote and cranberries. Finish with 3 lasagne sheets and spread thinly with 150 ml mascarpone sauce. Spread apple slices on top. Bake in a preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: see manufacturer) for about 20 minutes, remove and serve with the remaining mascarpone sauce
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 5 g protein
  • 13 g fat
  • 57 g carbohydrates

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