Cherry Dessert Lasagna Recipe

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Cherry Dessert Lasagna Recipe

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I think it's fun to incorporate pasta in a dessert. Not everyone in my family agrees, but try it—this is a fun and tasty way to end a meal. —Linda Cifuentes, Mahomet, Illinois
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.+ standing
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.+ standing

Ingredients

  • 1 container (15 ounces) whole-milk ricotta cheese
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 4 no-cook lasagna noodles
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed
  • 1/2 cup chopped almonds

Directions

Preheat oven to 350°. Mix first five ingredients. Spread half of the pie filling into a greased 8-in. square baking dish. Place two noodles on top, cutting to fit into baking dish. Layer with half of the ricotta cheese mixture and the remaining noodles. Top with remaining cheese mixture and pie filling.
For topping, mix brown sugar, flour, oats and cinnamon; cut in butter until crumbly. Stir in almonds. Sprinkle over top. Bake, uncovered, until bubbly, 45-50 minutes. Let stand 30-45 minutes before serving. Yield: 9 servings.
Originally published as Cherry Dessert Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p183

  • 1 container (15 ounces) whole-milk ricotta cheese
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 4 no-cook lasagna noodles
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed
  • 1/2 cup chopped almonds
  1. Preheat oven to 350°. Mix first five ingredients. Spread half of the pie filling into a greased 8-in. square baking dish. Place two noodles on top, cutting to fit into baking dish. Layer with half of the ricotta cheese mixture and the remaining noodles. Top with remaining cheese mixture and pie filling.
  2. For topping, mix brown sugar, flour, oats and cinnamon; cut in butter until crumbly. Stir in almonds. Sprinkle over top. Bake, uncovered, until bubbly, 45-50 minutes. Let stand 30-45 minutes before serving. Yield: 9 servings.
Originally published as Cherry Dessert Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p183

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