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Apple Lasagna
Apple Lasagna Dairy
Serves 10.


2 cup shredded cheddar cheese
1 cup Ricotta cheese
1 egg; lightly beaten
1/4 cup sugar
1 teaspoon almond extract
2 20 oz. cans apple pie filling
8 lasagna noodles, cooked; rinsed
6 tablespoon flour
6 tablespoon packed brown sugar
1/4 cup Quick-cooking oats
1/2 teaspoon Ground cinnamon
dash ground nutmeg
3 tablespoon margarine
1 cup sour cream
1/3 cup packed brown sugar


Preheat oven to 350. In a large bowl combine the Cheddar cheese, ricotta cheese, egg, sugar and almond extract; blend well. Spread 1 can apple pie filling over bottom of greased 13×9” pan. Layer 1/2 of the noodles over filling, and then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until the mixture is crumbly. Sprinkle the mixture over the apple pie filling. Bake for 45 minutes. Cool 15 minute. Meanwhile, prepare garnish by combining the sour cream and 1/3 cup brown sugar in small bowl and mixing until smooth. Cover the sauce and refrigerate the sauce until you’re ready to serve. To serve, cut lasagna into square and garnish with sour cream mixture. Serves 10.