16 oz Lasagna
1 egg whites, lightly beaten
1 cup shredded Cheddar cheese
1 cup ricotta cheese
0.25 cup sugar
1 tsp almond extract
42 oz apple pie filling, diced into bite size pieces
0.33 cup all purpose flour
0.33 cup packed brown sugar
0.25 cup quick cooking oats
0.50 tsp ground cinnamon
0.25 tsp ground nutmeg
3 tbsp butter
Sour Cream Sauce
0.75 cup light sour cream
3 tbsp brown sugar
1
Prepare nine lasagna noodles according to package directions. Preheat oven to 350°F.
2
In a small bowl, combine the egg, cheeses, sugar and extract; set aside.
3
Coat a 9x13-inch baking dish with non-stick cooking spray.
4
Lay 3 cooked pasta pieces in bottom of prepared dish.
5
Spread 1/3 of pie filling and 1/2 of cheese mixture over pasta.
6
Top with three more pasta pieces and remaining cheese mixture.
7
Layer remaining pasta and pie filling.
8
In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling.
9
Bake, uncovered, 45-50 minutes or until bubbly and heated through. Let stand for 15 minutes.
10
Meanwhile, in a small bowl, combine the light sour cream and brown sugar. Serve with lasagna.
Ingredients
16 oz Lasagna
1 egg whites, lightly beaten
1 cup shredded Cheddar cheese
1 cup ricotta cheese
0.25 cup sugar
1 tsp almond extract
42 oz apple pie filling, diced into bite size pieces
0.33 cup all purpose flour
0.33 cup packed brown sugar
0.25 cup quick cooking oats
0.50 tsp ground cinnamon
0.25 tsp ground nutmeg
3 tbsp butter
Sour Cream Sauce
0.75 cup light sour cream
3 tbsp brown sugar