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Cherry Peach Lasagna



  • 8 pieces lasagna, uncooked
  • 1 (20 ounce) can peach pie filling
  • 1 (20 ounce) can cherry pie filling
  • 1 cup part-skim ricotta cheese
  • 1/4 cup egg substitute
  • 1 teaspoon almond extract
  • 1/4 cup granulated sugar


  • 6 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons margarine
  • 6 tablespoons brown sugar
  • 1/4 cup quick oats
  • Dash nutmeg


  1. Prepare lasagna according to package directions; drain.
  2. Spread can of peach pie filling in a greased 13 x 9-inch pan. Layer 4 pieces of lasagna over apples.
  3. In a bowl, mix together cheese filling ingredients: ricotta cheese, egg substitute, almond extract and granulated sugar; spread evenly over lasagna and top with the remaining 4 pieces of lasagna.
  4. Spoon can of cherry pie filling over lasagna.
  5. In a small bowl, crumble together topping ingredients. Sprinkle over cherry filling.
  6. Bake at 350 degrees F for 45 minutes.
  7. Let stand for 15 minutes.
  8. Cut into serving pieces and top with a dollop of sour cream mixture.

Servings: 12-15

Cook's note: Optional sour cream garnish: Mix 1 cup low-fat sour cream and 1/3 cup brown sugar. Chill and serve with lasagna.

Nutrition information per serving: Calories: 259, Protein: 6.64 grams, Carbohydrates: 49.2 grams, Fat: 4.78 grams, Cholesterol: 5.88 mg, Sodium: 77 mg

Recipe credit: National Pasta Association

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