Apple Lasagna with Nuts

Remove the skin from the apples, cut them into quarters, discard the core and finely slice the flesh.

Put the sugar in a beater, or a baking bowl form and mix with the egg until creamy. Chop the pistachios and walnuts and add them with the raisins.

Wash the lemon well with hot water, pat dry and grate the zest. Cut the lemon in half and squeeze the juice. Juice one lemon and zest into the whipping kettle form and fold in.

Whip the egg whites until stiff. Add the curd cheese and the whipped cream to the beater and mix well. Gently mix in the beaten egg whites until fluffy.

Butter a gratin dish and alternate the lasagna sheets, curd mixture and apples. Cook the apple lasagne in a heated oven at 180 °C for about 15 to 20 minutes.

Remove the lasagna from the stove, sprinkle with powdered sugar and spread evenly on plates.

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