Apple and vanilla lasagna

Ingredients for 4 servings:

• 250 g raspberries, frozen, or other fruits
• 30 g powdered sugar
• 4 apples, sour, e.g. Boskop, Cox Orange
• 150 ml apple juice
• 1 tbsp brown sugar
• 2 tbsp almond flakes
• 9 lasagna sheets
• 500 ml vanilla sauce, homemade or ready-made

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Thaw the raspberries and puree them with powdered sugar. (The fruit puree can be omitted.) Wash the apples, quarter them, and core them. Cut the quarters into wedges, add the apple juice and sugar, and simmer (cook) covered for about 5 minutes. Toast the flaked almonds in a non-stick pan until golden brown. Layer the lasagna in a rectangular dish as follows: apples, lasagna sheets, raspberry puree, apples, lasagna sheets, custard, lasagna sheets, apples, custard. (If using a different dish, trim the sheets.) Sprinkle the lasagna with the flaked almonds and bake in a preheated oven at 180°C (160°C fan-assisted oven) for about 40 minutes until golden brown. If the lasagna is getting too brown, cover it with aluminum foil.