Apple lasagna

Yield: 12 Servings

Measure Ingredient
2 cups Shredded cheddar cheese
1 cup Ricotta cheese
1 Egg; lightly beaten
¼ cup Sugar
1 teaspoon Almond extract
2 20 oz. cans apple pie fillin
8 Lasagna noodles, cooked; rin
6 tablespoons All-purpose flour
6 tablespoons Packed brown sugar
¼ cup Quick-cooking oats
½ teaspoon Ground cinnamon
dash Ground nutmeg
3 tablespoons Margarine
1 cup Dairy sour cream
⅓ cup Packed brown sugar

Recipe by: Cindy Revelle Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer ½ of the noodles over filling, then spread cheese mixture over noodles.

Top with remaining noodles, then remaining can of apple pie filling.

Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.

Meanwhile, prepare garnish by blending sour cream and ⅓ cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.

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