Apple mousse:
To make the apple mousse, put the apple segments, the apple juice and a pinch of salt into a saucepan and simmer for 10 minutes until soft. Purée in a blender and leave to cool.

Lasagne:
Roll out the dough thinly and cut out rectangles (10cm x 17cm). Spread the apple mousse onto the half of the sheets of pasta. Cover with the other remaining sheets. Press down the edges well to seal. Simmer the filled pasta sheets in salted water for around 4 minutes. Pass the Gorgonzola through a hair sieve; whip the cream until stiff, blend carefully into the Gorgonzola and leave in a cold place. Arrange a filled pasta sheet in the centre of each of the plates; place another on top to produce lasagne. Using a spoon, scoop out small dumplings from the cold Gorgonzola cream and place on top of the apple lasagne. Garnish with melted butter and perhaps slices of fresh apples.