Apple Lasagna Recipe
Apple Lasagna Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Whenever friends come over for dinner, they always request this delicious dessert," Pat Overlock notes from Concord, New Hampshire. Layers of lasagna noodles, a sweet and creamy cheese sauce and apple pie filling make this an ooey-gooey treat that's guaranteed to bring smiles when it's served at the end of any meal.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

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 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.
Originally published as Apple Lasagna in Light & Tasty October/November 2006, p66

Nutritional Facts

1 piece: 280 calories, 8g fat (5g saturated fat), 40mg cholesterol, 189mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

  • 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
  1. 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 spray. Top with three lasagna noodles and cheese mixture. Layer with remaining noodles and pie filling.
  2. In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling.
  3. 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.
Originally published as Apple Lasagna in Light & Tasty October/November 2006, p66

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Reviews forApple Lasagna

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MY REVIEW
jacki_lwg User ID: 6543165 161958
Reviewed Feb. 22, 2012

"I have made this several times w/ huge success. However I did tweak it a bit further. I used 9 lasagna noodles, Splenda, apple pie spice and I used 3 cans of pie filling versus 2. Everyone always asks for the recipe. Taking this to a large gathering you simply can't go wrong!"

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