Apple lasagna with Gorgonzola cream sauce

Ingredients For the pasta (serves 4)

• 200 g wheat flour • 50 g durum wheat semolina • 8 egg yolks • 1 tbsp olive oil • 5 g salt.

For the apple lasagna

• 4 Golden Delicious, peeled and cut into wedges • a smattering of sugar • 250 g apple juice.

For the Gorgonzola cream sauce

• 100 g Gorgonzola cheese • 200 g cream.

For the presentation

• melted butter • apple pieces.

Pasta dough

Sift the wheat flour and durum wheat semolina onto the work surface, build a mound and make a well in the centre.
Pour the egg yolks, salt and olive oil into the well. Mix the flour from the inside outwards with a circular motion and knead for about 10 minutes.
Wrap the dough in plastic wrap and set aside in the fridge for 2-3 hours.
Roll out thin and cut out 16 lasagna sheets (10 x 17cm).

Apple lasagna

Pour the apple slices into a saucepan with the sugar and apple juice and cook for about 10 minutes until tender. Pass through a blender until an apple purée is obtained. Set aside to cool.
Spread the cold apple purée on eight lasagna.
Cover with the other eight, and seal by pressing the edges firmly down.
Boil the stuffed lasagna in salted water for about 4 minutes.

Gorgonzola cream sauce

Pass the Gorgonzola through a sieve, whip the cream until stiff and mix gently. Set aside in a cool place.


Place a sheet of stuffed lasagna in the middle of the plate and put another one on top to form a lasagna.
Take a spoonful of cold Gorgonzola cream and put it in the centre of the apple lasagna.
Garnish with a little melted butter and chopped apples.