Yield: 12 servings
|2 cups||Cheddar cheese, shredded|
|1 cup||Ricotta cheese|
|1||Egg, lightly beaten|
|¼ cup||Granulated sugar|
|1 teaspoon||Almond extract|
|2||20 oz cans apple pie filling|
|8||Uncooked lasagne noodles|
|Cooked, rinsed and drained|
|makes 12 to 15 servings|
|6 tablespoons||All-purpose flour|
|6 tablespoons||Packed brown sugar|
|¼ cup||Quick cooking oats|
|½ teaspoon||Ground cinnamon|
|1 cup||Sour cream|
|⅓ cup||Packed brown sugar|
Combine Chedder Cheese, ricotta cheese,egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can of pie filling over bottom of greased 13x9-inch pan. Layer half the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of pie filling.
Combine flour, 6 Tbs brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in margarine until crumbly. Sprinkle over pie filling. Bake in preheated 350 degree oven for 45 minutes. Cool 15 minutes.
Meanwhile prepare garnish by blending sour cream with brown sugar in small bowl until smooth. Cover; refrigerate.
To serve, cut lasagne in squares and garnish with sour cream mixture.
Favorite recipe from North Dakota Wheat Commission Recipe from Great American Brand Name Recipes Cookbook Submitted By NEYSA DORMISH On 02-03-95