Apple Lasagna

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  • 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 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 sour cream
  • 3 tablespoons brown sugar


    1. In a small bowl, combine the egg, cheeses, sugar and extract; set aside.
    2. Spread one can of pie filling into a 13-inch by 9-inch baking dish coated with cooking spray.
    3. Top with three lasagna noodles and cheese mixture.
    4. Layer with remaining noodles and pie filling.
    5. In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg.
    6. Cut in butter until crumbly.
    7. Sprinkle over filling.    
    8. Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through.
    9. Let stand for 15 minutes.
    10. Meanwhile, in a small bowl, combine the sauce ingredients.
    11. Serve with lasagna.
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