Lasagne with Calvados apples and vanilla sauce

Ingredients for 4 servings:

• 4 apples, depending on the size of the apples more
• 1 tbsp raisins
• 4 tbsp Calvados
• 3 cloves
• 1 tsp ground cinnamon
• 1 tsp sugar
• 750 ml milk
• 50 g pudding powder, vanilla flavor
• 2 tbsp sugar
• Lasagne sheet(s), without pre-cooking, quantity depending on the size of the dish

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Quarter or eighth the apples, peel, and cut into small pieces. Place the apple pieces and raisins in a bowl, pour over 4 tablespoons of Calvados, add 1 teaspoon of sugar, 1 teaspoon of cinnamon, and the 3 cloves, and stir everything together. Let it sit for about two hours, stirring regularly. Mix 250 ml of milk with the custard powder and 2 tablespoons of sugar, taking care to avoid lumps. Bring 500 ml of milk to a boil, then stir in the milk, custard powder, and sugar mixture, taking care to avoid lumps. Bring to a boil and set aside. Remove the cloves from the apple mixture (if you want to skip this step, add a pinch of clove powder beforehand). Spread the vanilla sauce on the bottom of a baking dish, then add the first layer of lasagna sheets and the first layer of apples. Cover with vanilla sauce, then the next layer of lasagna sheets, apples, etc. For the final layer, add vanilla sauce, then cover the baking dish with a lid or aluminum foil. Keep any leftover vanilla sauce warm. Cook the lasagna in the covered dish on a wire rack at 200°C fan-assisted oven for about 40 minutes. Be careful, the vanilla sauce will boil over! To be on the safe side, line the dish with baking paper or place a drip tray underneath. After about 30 minutes, remove the lid or aluminum foil and let the lasagna cook for the remaining time. Add more sauce if the lasagna is getting too dry. Divide the lasagna among four plates, adding a little more sauce if needed, and dust with cinnamon powder.