Pasta dough

• Sift the wheat flour and durum wheat semolina onto the work surface, build a mound and make a well in the centre.
• Pour the egg yolks, salt and olive oil into the well.
• Mix the flour from the inside outwards with a circular motion and knead for about 10 minutes.
• Wrap the dough in plastic wrap and set aside in the fridge for 2-3 hours.
• Roll out thin and cut out 16 lasagna sheets (10 x 17cm).

Apple Lasagna

• Pour the apple slices into a saucepan with the sugar and apple juice and cook for about 10 minutes until tender.
• Pass through a blender until an apple purée is obtained.
• Set aside to cool.
• Spread the cold apple purée on eight lasagna.
• Cover with the other eight, and seal by pressing the edges firmly down.
• Boil the stuffed lasagna in salted water for about 4 minutes.

Gorgonzola cream sauce

• Pass the Gorgonzola through a sieve, whip the cream until stiff and mix gently.
• Set aside in a cool place.

• Place a sheet of stuffed lasagna in the middle of the plate and put another one on top to form a lasagna.
• Take a spoonful of cold Gorgonzola cream and put it in the centre of the apple lasagna.
• Garnish with a little melted butter and chopped apples.