2 cups shredded cheddar cheese
1 cup ricotta cheese
1/4 cup white sugar
1 teaspoon almond extract
2 cans (20 ounce ea) apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
3 tablespoons butter or margarine
1 cup sour cream
1/3 cup packed brown sugar
- Combine cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well.
- Spread one can apple pie filling over the bottom of a greased 13 x 9 inch pan. Layer with 1/2 of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter or margarine until crumbly. Sprinkle over top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool for 15 minutes.
- Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
Zetrocity Digital Solutions