Walnut-cranberry lasagne with caramel sauce
easy
60 mins
60 mins
Ingredients
- 200 g Walnut kernels
- 150 g getr. Cranberrys
- 8 TABLESPOONS demerara sugar
- 100 ml apple juice
- 1 package Pudding powder caramel
- 3/4 l Milk
- 7-10 Tbsp Grease
- 9 Lasagne sheets
- 1 washer white bread or 2 tablespoons breadcrumbs
- 1 TABLESPOON Butter
Directions
- 1
Roast the walnuts in a pan without fat. Remove. Chop cranberries and nuts very finely, up to 2 tablespoons each for decoration. Stir in 2 tablespoons of sugar and apple juice.
- 2
Mix the pudding powder, 4 tablespoons of sugar and 6 tablespoons of milk. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute while stirring.
- 3
Spread the bottom of a greased, preferably square casserole dish with some caramel sauce. Then alternate layers of lasagne sheets, nut mixture and caramel sauce. Finish with lasagne plates and sauce.
- 4
Crumble the bread very finely. Mix with 2 tablespoons of sugar and sprinkle on the lasagne. Spread butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes.
- 5
Sprinkle the rest with nuts and cranberries and decorate with caramel-nut chips (see tip) if desired.
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