Cut apples into cubes. Fry 5 min. in a little butter. Meanwhile, toast the pine nuts in another skillet without fat.
Cut the Ile de France Roquefort into pieces thin enough to be place between the lasagna sheets.
Sprinkle cinnamon in the cream and heat 3 minutes until well blended. Season with salt.
Butter a large, rectangular dish. Be sure to cover the bottom of the dish completely with the lasagna sheets. Sprinkle with diced apples, cheese and some pine nuts. Repeat the layering of the sheets and apple mixture until there is no more filling.
Finish with a sheet of lasagna. Top with cinnamon cream. Bake 35-45 min. at 400° F.