2 cups (8 oz.) shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup granulated sugar
1 teaspoon almond extract
2 cans (21 oz. each) apple pie filling
8 lasagna noodles, cooked, rinsed, and drained
6 tablespoons flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
dash of ground nutmeg
3 tablespoons butter or margarine
1 cup dairy sour cream
1/3 cup packed brown sugar
Combine cheddar cheese, ricotta cheese, egg, granulated sugar, and almond extract in a bowl and mix well. Grease a 9×13-inch baking dish. Spread 1 can of the apple pie filling over the bottom of the baking dish. Layer 4 lasagna noodles over the filling, then spread cheese mixture over the noodles. Place remaining 4 noodles over the cheese filling and top with the remaining can of apple pie filling.
Combine the flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a smalll bowl and mix well. Cut in the butter or margarine until mixture becomes crumbly. Sprinkle over the apple pie filling. Bake at 350 degrees for 45 minutes. Let cool at least 15 minutes before serving.
Prepare garnish by blending sour cream and 1/3 cup brown sugar together. Cover and refrigerate.
To serve, cut the apple lasagna unto squares and garnish with the sour cream mixture. Serves 12.