Lasagna Apple Pie

A short “story” about apples and pies :)… A very simple apple sauce, a cashew smoothie ( with rice drink almonds and honey ) and dried lasagna pasta… A spoon of honey over the top while baking the pie, and a spoon for serving. Simple and quick … Feel free to think about ricotta or raisins if you want to add some “modifiers” to this recipe :)).

The apple sauce

Wash and cut the apples in medium pieces. In a thick pot with lid, gently simmer the apples with a glass of water for about 40 minutes, then let them rest 15 - 30 minutes. Blend the apples with the boiling liquid for about 1 minute at low - medium speed and transfer the “sauce” in a large bowl. At this point you can add a spoon of honey or maple syrup, a half tea spoon of cinnamon powder, the lemon juice and the lemon zest. Mix well and the apple sauce is ready…

The cashew smoothie

Put the cashew, the almonds, a spoon of honey and the rice drink in a blender and blend them about 1 minute at medium-high speed, until you obtain a creamy texture.

Assembling the lasagna

Start to arrange the lasagna sheets in a baking tray on baking paper. ( Using baking paper allows you to clean easier the tray but it’s up to you ). Spread a spoon of cashew smoothie and 4 - 5 spoons of apple sauce over each lasagna layer and repeat the procedure until the last layer. Over the last layer spread just a spoon of cashew smoothie.

Baking the lasagna

Preheat the oven at 200C with ventilation. Bake the lasagna for 30 minutes, then take it out and spread over a spoon of honey (or maple syrup). Bake it for another 10 minutes. You can even set the oven to grill for the last minutes if you want the honey (or the maple syrup) to caramelise. Enjoy :) …