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Apple Lasagna

1 egg, lightly beaten
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup (8 ounces) part-skim ricotta cheese
1/4 cup sugar
1 teaspoon almond extract
2 cans (21 ounces each) apple pie filling
6 lasagna noodles, cooked, rinsed and drained
TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons cold butter
SOUR CREAM SAUCE:
3/4 cup reduced-fat sour cream
3 tablespoons brown sugar

In a small bowl, combine the egg, cheeses, sugar and extract; set aside. Spread
one can of pie filling into a 13-in. x 9-in. baking dish coated with cooking

Printed from tasteofhome.com Oct 11, 2008

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Apple Lasagna cont.

spray. Top with three lasagna noodles and cheese mixture. Layer with remaining
noodles and pie filling. In a small bowl, combine the flour, brown sugar,
oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling.
Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated
through. Let stand for 15 minutes. Meanwhile, in a small bowl, combine the sauce
ingredients. Serve with lasagna.

Yield: 15 servings.