Apple Lasagne

A useful and tasty alternative to other foods…. 

This lasagne layers three components – a whisk of egg, cream and milk; thin slices of apple (and sultanas if you like); and lasagne sheets straight from the box.

It’s simple, it’s quick, it’s (relatively) healthy and cheap, and the ingredients are probably already in your kitchen.

And so versatile. Our recipe doesn’t include sugar, so it’s an intriguing substitute for any other main course carb. In one of our favourite meals, the lasagne joins a good piece of pork and some crunchy steamed greens.

On the other hand, we’re just as likely to eat it for dessert, with vanilla ice-cream.

Recipe (4 servings)

Ingredients

 - Enough lasagne sheets for four layers covering the base of a small baking dish

 - 2 or 3 granny smith apples

 - 2 eggs

 - 100ml of cream

 - 50ml of milk

 - 50gm sultanas

 - 50gm butter

Instructions

1.   Peel, core and slice the apples

2.   Whisk together the eggs, milk and cream

3.   Grease the bottom of a small baking dish

4.   Cover in a thin layer of egg mixture

5.   Place a layer of apple on the mix and sprinkle with sultanas

 
6.   Cut some small nuggets of butter onto the apple

7.   Top with a layer of lasagne

8.   Spread mix on the lasagne

9.   Repeat steps 5 through 9 three more times

10. Top with the rest of the apple, scrape on any remaining mix, cut in some more butter

11. Cover with foil and place in a regular oven (180C)

12. Bake until the lasagne softens (approx. 40 minutes), then remove and turn the oven up to 200C

13. Melt the remaining butter, and baste the top layer of apple

14. Return to the oven (without the foil) until the apple caramelises, 4 or 5 minutes

15. Remove from oven, allow a few minutes to cool, then cut and serve

Notes

 - the milk, and to some extent the cream, provide moisture to the lasagne, so can be added to or reduced to suit

 - when served, the lasagne should be firm enough that it stands on the plate, ready to be eaten with a knife and fork
 - best not to put sultanas on the top layer of apple (even though they appear there in the image - sorry), as they are prone to burn