Apple Lasagna


  • 500 g custard (bought or homemade)
  • 500 g applesauce (bought or homemade)
  • 1 to ½ packet of butter biscuits

Personally, I always make this dessert with homemade vanilla pudding and applesauce, when both are still warm. Then everything goes better.


All ingredients are successively layered into a mold (I always take a flat square glass form), like lasagna.

It starts with biscuit, then applesauce, then pudding, etc. It concludes with pudding. A little cinnamon sugar over it. Let it cool at room temperature and then off in the fridge.

After a few hours (about 3 to 4) everything is well pulled and the biscuit soaked. Lasagna tastes best the next day when the remains are plastered. Then she pulled out so well.

Apple Lasagna | May 2020