Delicious dessert to finish off a fall dinner. Easy to make using just 4 cooked lasagna noodles, ricotta cheese, and 1 can of apple pie filling. This recipe makes 6 servings and baked in a 9 inch x 7 inch baking pan. The noodles is layered with ricotta cheese filling and apple pie filling on the bottom and top. The top has a crumbled topping that bakes on top. Finish it off with a brown sugar sour cream when serving
I didn’t make the sour cream topping this time because I didn’t have the sour cream. The topping is really good. We like it straight out of the oven. It is a nice alternative to apple pie when you don’t have the gumption to make one.
- 1 cup shredded Cheddar cheese
- 1/2 cup ricotta cheese
- 1 egg
- 2 tablespoons sugar
- 1/2 teaspoon almond extract
- 1 can apple pie filling
- 4 uncooked lasagna noodles ( cooked, rinsed and drained)
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 2 tablespoons quick cooking oatmeal
- 1/4 teaspoon ground cinnamon
- dash of nutmeg
- 2 tablespoons margarine
- 1/2 cup sour cream
- 1/4 cup packed brown sugar
Preheat oven 350 degrees. Prepare 9 inch by 7 inch baking pan with cooking spray
In a small bowl combine ricotta cheese, cheddar cheese, egg, sugar and almond flavoring. Stir until blended
Place half of the apple pie filling in the bottom of the baking pan. Layer 2 cooked lasagna noodles on top. Then layer cheese filling on top of lasagna noodles. Add the last two noodles on top of filling. Finish with the rest of the apple pie filling
Combine margarine, brown sugar. spices, flour and oatmeal until crumbly using your fingers. Sprinkle on top of apples.
Bake at 350 degrees for 30 minutes. Cool for 15 minutes.
While baking whip sour cream with brown sugar together and chill. Top slices with sweeten sour cream when serving.