Apple Lasagna II

Apple Lasagna II


  • 2 cups shredded cheddar cheese
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1/4 cup white sugar
  • 1 teaspoon almond extract
  • 2 cans (20 ounce) apple pie filling
  • 8 lasagna noodles, cooked, rinsed and drained
  • 6 tablespoons all-purpose flour
  • 6 tablespoons packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg
  • 3 tablespoons butter or margarine
  • 1 cup sour cream
  • 1/3 cup packed brown sugar


  1.  Combine cheddar and ricotta cheeses, egg, sugar and almond extract in medium bowl; blend well. Spread 1 can of apple pie filling over the bottom of a greased 13X9 inch baking dish. Layer half of the noodles over filling, then spread cheese mixture over noodles. Top with remaining half of noodles, then remaining can of apple pie filling.
  2.  Preheat oven to 350 degrees F (175 degreC).
  3.  Combine flour, 7 tablespoons brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in butter or margarine until crumbly. Sprinkle over apple pie filling. Bake at 360 degrees F (175 degrees C) for 45 minutes. Cool 15 minutes.
  4.  Meanwhile, prepare garnish by blending sour cream with 1/3 cup packed brown sugar in a small bowl until smooth. Cover and refrigerate. Sweet and yummy!
Updated: March 6, 2019 — 7:27 am

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