Apple-Cranberry-Lasagne

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, quarter and core all but one apple. Cut the apple quarters into pieces, sprinkle with 3 tbsp. lemon juice. Boil 400 ml apple juice. Stir pudding powder, 50 g sugar and 50 ml apple juice until smooth. Bind the apple juice with it. Stir in apple pieces, let simmer for about 2 minutes. Remove from the heat and let it cool down. Pre-cook the lasagne sheets in boiling water for 5-7 minutes, remove and drain

2. 2

   For the sauce, mix sauce powder and 40 g sugar. Stir with approx. 6 tbsp. cold milk until smooth. Bring 240 ml of milk to the boil in a saucepan and remove from the heat. Stir in the mixed powder with a whisk. Bring the sauce to the boil while stirring, remove from the stove. Stir in mascarpone and let it cool down

3. 3

   Wash the rest of the apple, grate dry, halve and remove the core. Cut apple into thin slices, sprinkle with 1 tbsp. lemon juice. Spread a thin layer of mascarpone sauce (2-3 tablespoons) in a greased casserole dish (1.5 litres capacity). Cover with 3 lasagne plates. First spread half of the apple compote on it, then half of the cranberries. Cover again with 3 lasagne plates. Pour the rest of the apple compote and cranberries on top. Finish with 3 lasagne sheets and spread thinly with 150 ml mascarpone sauce. Spread apple slices on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes. Take out and sprinkle with sugar-cinnamon mixture. Add the remaining mascarpone sauce

Nutrition Facts

KCAL
390 kcal

CARBS
57 g

FATS
13 g

PROTEINS
5 g