Name: Christmas Lasagne (Lasagne da Fornel)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4 large or 6 medium apples, preferably a fragrant or spicy variety, such as Northern Spy, Macoun, McIntosh, Braeburn, or Gala; 3 tablespoons/45 g sugar (preferably cane sugar); 4 tablespoons/60 g poppy seeds; 4 ounces/115 g sultana raisins; 4 ounces/115 g dried figs, cut into bits; 2 teaspoons/10 ml freshly squeezed lemon juice; Pinch of salt; 1 pound/450 g dried egg lasagne; 4 ounces/115 g walnuts, crushed; ¾ cup/1½ sticks/150 g unsalted butter

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

This recipe is popular in Carnia. It is a festive dish that finds great approbation whenever I serve it. Lasagne da Fornel is customarily served at Christmas, but you can enjoy it throughout the year.

Ingredients

4 large or 6 medium apples, preferably a fragrant or spicy variety, such as Northern Spy, Macoun, McIntosh,

Method

Preheat the oven to 375°F/190°C. Set a very large pot of cold water to boil.

While the water is heating, peel, core, and grate the apples into a mixing bowl. Add the lemon juice to prevent oxidation. Add the figs, sultana raisins, and walnuts. Stir gently until the ingredients