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 '
  • 90 g Sugar
  • 9 Lasagne sheets (à 10 x 17 cm)
  • 1 Parcel 'Vanilla flavor' dessert sauce powder
  • 6 EL + 240 ml milk
  • 200 g Mascarpone
  • 1/2 220 g jar of thickened cranberries
  • Sugar-cinnamon mixture
  • fat
50 minutes
very easy
apples, except for one, peel, quarter and core. Cut apple quarters into pieces, drizzle with 3 tablespoons of lemon juice. Boil 400 ml apple juice. Mix the pudding powder, 50 g sugar and 50 ml apple juice until smooth. Bind the 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
For the sauce, mix the sauce powder and 40 g sugar. Stir cold milk with approx. 6 tbsp milk until smooth. Boil 240 ml milk in a saucepan, fromthe hotplate. Stir in the mixed powder with the whisk. Bring the sauce to the boil briefly while stirring, remove from the stove. Stir in the mascarpone and let it cool.
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 rest of the 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 / convection: 200 ° C / gas: see manufacturer) for about 20 minutes. Remove and sprinkle with sugar and cinnamon mixture. Add the remaining mascarpone sauce
1 piece approx:
  • 390 kcal
  • 1630 kJ
  • 5 g protein
  • 13 g fat
  • 57 g carbohydrates


Leave A Comment