Sweet lasagna with apples and dried apricots for breakfast

Ingredients:

• 12 lasagna sheets (about 230 g)
• Vegetable oil, for mixing
• 340 g cream cheese, room temperature
• 1.5 cups ricotta
• 2 large eggs + 1 large egg yolk
• 2 tbsp. granulated sugar
• 2/3 cup apricot jam
• 3 tbsp (45 g) butter, plus extra, melted for greasing the pan
• 3 tbsp lemon juice (from 1 large lemon)
• 1 cup dried apricots, coarsely chopped
• 1 cup dried apple rings, coarsely chopped
• 0.5 tsp ground cinnamon
• 1/4 cup almond flakes (with skins)
• Powdered sugar, for sprinkling

Preparation:

1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions. Strain through a colander and toss with vegetable oil. Place the lasagna noodles on the sides of the colander to cool.
2. In a food processor, pulse cream cheese, ricotta, eggs, egg yolk, and granulated sugar until smooth.
3. In a medium bowl, microwave the jam, butter, and lemon juice until the butter is melted, about 1 minute. Stir to combine.
4. Grease the bottom and sides of a 23cm x 33cm baking dish with melted butter. Spread 3 tbsp of the jam mixture over the bottom of the dish. Cover the bottom of the dish with 4 lasagna sheets, overlapping them slightly. Spread 1/3 of the remaining jam mixture on top. Spread 0.5 of the ricotta mixture on top. Scatter 0.5 of the dried apricots and apple rings on top, then sprinkle the entire layer with 1/4 tsp of cinnamon. Repeat steps with 4 more lasagna sheets, 0.5 of the remaining jam, the remaining ricotta mixture, dried apricots and apple rings, and 1/4 tsp of cinnamon. Finish assembling with the last 4 pasta sheets and spread the remaining jam mixture on top. Cover with cling film and refrigerate overnight.
5. Meanwhile, in a small skillet over medium heat, toast the almonds, swirling them until golden and toasted in places.
6. Preheat oven to 175°C (350°F). Remove plastic wrap from the baking dish and cover with foil. Bake for about 40 minutes, until the lasagna is very hot and the layers are set. Remove the foil and bake for another 10 minutes. Sprinkle with toasted almonds and powdered sugar. Let rest for 10 minutes before slicing and serving. The lasagna can also be eaten at room temperature.