Dessert version of pasta casserole. It is distinguished by its sweet taste and mouth-watering aroma.
It is necessary
- - 125 g lasagna sheets;
- - 1 liter of milk;
- - an egg;
- - yolk;
- - 1/4 Art. Sahara;
- - 1 tsp vanilla sugar;
- - 250 ml of milk;
- - 1 tbsp. potato starch;
- - 175 g of a mixture of dried fruits;
- - 75 g of pine nuts;
- - aromatic alcohol;
- - coconut flakes.
Instructions
Step 1
To prepare the filling, pour the dried fruit mixture with aromatic alcohol (for example, rum or cognac) and leave to infuse for a day.
Step 2
Put the pine nuts in a dry frying pan and lightly fry. Then cool to room temperature.
Step 3
Remove dried fruits from alcohol and squeeze lightly. Put in the bowl of a kitchen blender and send the fried nut there. Grind.
Step 4
Prepare the custard: thoroughly grind the egg and yolk with an electric whisk until white with the addition of two types of sugar. Transfer the mixture to a small, thick-walled saucepan.
Step 5
First mix the potato starch with 50 ml of milk, and then add another 200. Mix everything and add to the saucepan to the rest of the cream ingredients. Put on low heat and, stirring constantly, bring to a boil. Immediately remove the boiled mixture from the burner, mix well and quickly and set aside to cool.
Step 6
Prepare a small, rectangular ovenproof dish by lightly brushing it with melted butter.
Step 7
Take a large saucepan, pour a liter of milk into it and put it on high heat. When the milk boils, put the lasagna sheets there (boil 2 pieces at a time) and boil according to the instructions on the package.
Step 8
Put the oven to heat up to 180 degrees.
Step 9
Arrange the lasagne leaves in a mold to completely cover the bottom. Lubricate with a thin layer of filling and cream on top. Cover with two sheets. Repeat until the sheets run out. Sprinkle the very last layer with coconut flakes.
Step 10
Send to a hot oven until golden brown. Bake until golden brown. It can be served hot or cold, but it is easier to cut and remove it from the mold when it is cold.
