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Cherry Dessert Lasagna

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
  • Total Time
    Prep: 20 min. Bake: 45 min.+ standing
  • Makes
    9 servings


  • 1 container (15 ounces) whole-milk ricotta cheese
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • 4 no-cook lasagna noodles
  • 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


  • Preheat oven to 350°. Mix first 5 ingredients. Spread half of the pie filling into a greased 8-in. square baking dish. Place 2 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.

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