Sweet Apple Lasagna

Ingredients for 4 servings:

• 8 m.-large apples, sour
• 40 raisins
• 1 lemon(s), organic
• 50 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 tsp cinnamon powder
• 40 g butter
• 2 tbsp flour
• 800 ml milk, low-fat
• ½ tsp salt
• 1 pinch of nutmeg
• 500 g low-fat curd cheese
• 1 egg yolk
• 16 plate(s) Lasagne plate(s), light, without pre-cooking
• 40 g almond sticks

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the apple compote, peel the apples and chop them into large pieces. Simmer with a splash of water, the juice of half a lemon, the raisins, and half the sugar for about 10-15 minutes, until the apples begin to break down. Season with cinnamon. For the milk sauce, melt the butter in a medium-sized saucepan. Stir in the flour and sauté for 1-2 minutes. Remove the pan from the heat and slowly add the milk while stirring. Return to the heat and bring to a boil, stirring frequently and making sure the liquid doesn’t stick. Stir in the remaining sugar, vanilla sugar, salt, and a pinch of nutmeg. Place the quark in a large bowl and beat with the egg yolk, the juice of half a lemon, and the grated lemon zest until creamy. Then slowly stir in the milk sauce. First, spread a thin layer of milk cream on the baking dish. Layer the lasagna sheets on top, then the apple compote, then more lasagna sheets, and so on. Finish with the milk cream. Sprinkle the almond slivers on top. Bake at 200°C (top/bottom heat, fan oven: 180°C) for about 30 minutes. Serve on its own or with fresh berries, for example. As a sweet main course or as a (winter) cake alternative. This recipe fills a classic casserole dish for 4 servings. If you’re in a hurry, you can of course substitute jarred applesauce. Personally, I prefer the less overcooked, homemade version.