Apple and blueberry lasagna

Ingredients for 4 servings:

• 500 g apples (Elstar)
• 1 lemon(s), juice
• 15 g butter
• 30 g sugar
• 100 ml water
• 40 g butter
• 30 g flour
• 500 ml milk
• 60 g sugar
• 1 vanilla pod(s)
• 150 g yogurt (3.5% fat), set
• 100 g blueberries, frozen
• 12 lasagna sheets

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian, fruity, delicious

This recipe serves 4. A square baking dish (approx. 20 x 20 cm) is best. For oblong (and larger) dishes, I would recommend almost double the amount. For the apple compote, peel and core the apples and cut them into 1 cm pieces. Drizzle with lemon juice and let stand, stirring occasionally. Heat the butter and sugar in a saucepan until caramelized. Add the apple pieces and fry briefly. Add the water and simmer for 10 minutes, until reduced. For the vanilla sauce, heat the butter in a saucepan until hot. Add the flour and whisk. Gradually add the milk and whisk. Bring to a boil. Add the sugar, split the vanilla pod, scrape out the seeds with a knife, and add to the pan. Remove the pan from the heat and let it cool briefly, then stir in the yogurt. Set aside 1/3 of the berries for decoration. Now layer the lasagna in the baking dish. Start with the vanilla sauce and alternate layers of pasta and apple compote in the dish (custard – pasta – apple compote – pasta). In one layer, add the blueberries to the vanilla sauce and cover with lasagna sheets. The final layer consists of lasagna sheets, topped with vanilla sauce and the decorative blueberries. Bake the lasagna on the bottom rack at 200°C (top/bottom heat) for about 40 minutes.