Ricotta Apple Lasagna recipe

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Ingredients

2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
¼ cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
¼ cup quick cooking oats
½ teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
⅓ cup packed brown sugar

Nutrition Info

359.6 calories
carbohydrate: 52.1 g
cholesterol: 49.1 mg
fat: 13.5 g
fiber: 1.6 g
protein: 9.3 g
saturatedFat: 8.1 g
servingSize: -
sodium: 193.2 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.

  3. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.

  4. Bake in preheated oven for 45 minutes. Cool for 15 minutes.

  5. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

Recipe Yield

12 - 15 servings

Recipe Note

Pasta for dessert? You bet! Ricotta and Cheddar cheeses are the perfect complement to sweet, spicy apples.

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