For the sauce
Place all ingredients in a bowl and combine well.

For the filling
Do not peel the apples. Quarter, core and slice into 4-5 mm (outer side) wedges.
Melt the butter in a frying pan, add the apple wedges, simmer briefly and then sprinkle with 2 dsps. raw cane sugar. Stir carefully. Simmer for 1 – 2 minutes and then deglaze with Calvados. Simmer again for 1 minute.
Important: The apple wedges should remain firm so that they do not fall apart when transferring to the casserole dish. Set aside 4 apple wedges to top the lasagne.
Arrange approx. 10 apple slices on the bottom of a casserole dish followed by a sheet of lasagne. Repeat this procedure twice, finishing with a sheet of lasagne.
Pour the sauce into the casserole dish until it just covers the top sheet of lasagne.
Sprinkle a layer of flaked almonds on top of the dish. Arrange the 4 apple slices in the centre of the layer of almonds.
Sprinkle with 1 heaped teaspoon of vanilla sugar.
Pour a little of the remaining Calvados in the saucepan on top of the apple wedges

Place in the oven and bake for approx. 25 minutes at 200°C (fan-assist) The almonds should be slightly toasted and the apple wedges slightly browned (but not too dark at the edges).