1 egg, slightly beaten
2 cups Cheddar cheese, shredded
1 cup ricotta cheese
1/4 cup granulated sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons flour
2/3 cup packed brown sugar, divided
1/4 cup quick-cooking oats
1/2 teaspoon cinnamon
Dash of nutmeg
3 tablespoons margarine, cold
1 cup sour cream
Heat oven to 350 degrees F.
Combine egg, 2 cheeses, sugar and extract in medium bowl. Blend well.
Spoon one can pie filling into greased 9 x 13-inch pan.
Cover with half the noodles.
Top with cheese mixture.
Cover with remaining noodles and pie filling.
Combine flour, 1/3 cup brown sugar, oats, cinnamon and nutmeg in small bowl.
Cut in margarine until mixture is crumbly.
Sprinkle over pie filling.
Bake for 45 minutes.
Cool for 15 minutes.
Meanwhile prepare garnish by blending sour cream and remaining 1/3 cup brown sugar in small bowl.
Cover and refrigerate.
When ready to serve, cut lasagna into squares.
Garnish with sour cream mixture.
Makes 12 to 15 servings.
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