Yield: 12 Servings
|2 cups||Shredded cheddar cheese|
|1 cup||Ricotta cheese|
|1||Egg; lightly beaten|
|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|
|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.