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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
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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. 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 king arthur unbleached 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:
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.
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