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Cherry Streusel Lasagna
Cherry Streusel Lasagna Eileen Goltz | Dairy
2 hours 35 minutes
15 minutes
1 hour, 10 minutes
6 servings

  • 6 uncooked lasagna noodles

  • 2 (8 oz.) packages cream cheese, softened
  • ½ cup sugar
  • ½ cup milk
  • ½ teaspoon almond extract
  • 2 eggs
  • 1 (21 oz.) can cherry pie filling

  • ½ cup quick-cooking or old-fashioned oats
  • ½ cup packed brown sugar
  • ½ cup chopped pecans
  • 3 Tablespoons softened butter
  • 1 Tablespoon flour

  1. Streusel: In a bowl combine the quick-cooking or old-fashioned oats, packed brown sugar, chopped pecans, softened butter, and flour. Mix until crumbly. Set aside until ready to use.
  2. Heat oven to 325°F. Grease an 11x7x1-1/2” rectangular baking dish.
  3. Cook and drain noodles as directed on package.
  4. In the bowl of an electric mixer combine the cream cheese and sugar. Mix medium speed about 30 seconds or until fluffy. On a low speed, beat in the milk, almond extract, and eggs and continue beating for about 30 seconds or until smooth.
  5. Spread about 1/2 cup of the pie filling on the bottom of the prepared baking dish. Top the filling with 3 noodles. Pour half of the cream cheese mixture (about 1 1/2 cups) over noodles. Spread half of the remaining pie filling (about 3/4 cup) over cream cheese mixture. Repeat layers, starting with remaining 3 noodles.
  6. Sprinkle the top with the Streusel mixture.
  7. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.
  • Serve warm or cool.