Source: Fabulous Food Associations

Apple Lasagna
Apples and pasta? You bet. This is a tasty and unexpected dessert. Use your own homemade apple pie filling, if you prefer.
Serves: 12 to 15
Prep Time: 10 minutes
Cook Time: 55 mins.


8 uncooked lasagna noodles
two 20-ounce cans apple pie filling
1 cup part skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup sugar
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine or butter
6 tablespoons brown sugar
1/4 cup quick-cooking oats
Dash ground nutmeg
1 cup sour cream, optional
1/3 cup brown sugar, optional

Preheat the oven to 350 degrees F. Grease or spray a 9-by-13-by-2-inch baking pan.

Cook lasagna noodles according to package directions for al dente. Drain.

Spread 1 can of apple pie filling in the pan, slicing any extra thick apples. Layer 4 lasagna noodles over the apples to cover.

In a bowl, mix together the ricotta, egg substitute, and almond extract. Spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spread the remaining can of apple pie filling over the lasagna.

In a small bowl, crumble together the flour, margarine, brown sugar, oats, cinnamon, and nutmeg. Sprinkle over the apple filling.

Bake for about 45 minutes until the top is lightly brown and the filling is bubbling hot. Remove from the oven and let the dessert stand for about 15 minutes.

Meanwhile, stir the sour cream and brown sugar together.

Cut the lasagna into serving pieces and top each with a dollop of sour cream mixture.