This Week's Fancy Pants Meal: Lasagne de Fornel
DESSERT LASAGNA!
I've been wanting to try this since I heard about it, and finally decided to make it as my last meal of 2023 (And for the first week of 2024).
There's a mild sweetness in this, and the main falvor is the apples. I don't even taste the raisins or walnuts, and there're just hints of fig. Honestly, I was expecting a sweeter dish, but a light sprinkle of sugar/sucralose helped. Your mileage may vary.
Suggestion: For ease of cutting, I'd boil the heck out of the pasta, cause it will thicken up again in the oven and make portioning the lasagna a little rough.
# Lasagne da Fornel
Italy Magazine
6 Servings
10.0 whole dried white figs (thinly sliced)
0.5 cup white wine
1.0 cup golden raisins
1.0 cup walnuts (finely ground)
2.0 whole red delicious apples (grated)
12.0 tbsp butter (melted) [cooking]
butter [greasing]
1.0 pound lasagna pasta sheets (cut into 2.5 to 3 inch wide strips)
2.0 tbsp poppy seeds
1 - Preheat the oven to 350 F/180 C
2 - Generously butter a 9-inch oven-proof serving dish or baking pan butter.
3 - In a small saucepan combine the figs and wine and bring to a boil over high heat.
4 - Boil on high for a minute or two, then reduce the heat to low and simmer until all the wine is absorbed, about 2 minutes.
5 - In a bowl combine the figs, raisins, walnuts, grated apples and 1/3 of the melted butter.
6 - Cook the lasagna strips in boiling, salted water until al dente. Drain and toss with 1/3 of the butter and the poppy seeds.
7 - In the prepared pan, put down a single layer of lasagna strips haphazardly (do not arrange the noodles end to end—just put them in a flat layer).
8 - Spread with 1/3 of the fruit mixture. Repeat for 2 more layers.
9 - Top with a final layer of noodles and drizzle on the remaining melted butter.
10 - Bake about 20 minutes, until hot throughout.
