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Apple Lasagna
Rhonda Jordahl, Fargo, ND

8 lasagna noodles
2 cans (20 ounces each) apple pie filling

Cheese filling:
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, beaten
1 teaspoon almond extract
1/4 cup white sugar

6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
dash of nutmeg

Sour Cream Garnish: (Mix and chill.)
1 cup sour cream
1/3 cup brown sugar

Cook lasagna according to package directions. Spread one can apple pie filling in a greased 9 x 13 inch pan, slicing any extra thick apples. Layer four noodles over apples.

In a bowl, mix together filling ingredients; spread evenly over noodles and top with the remaining four lasagna noodles. Spoon remaining can of apple pie filling over noodles.

In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350 degrees for 45 minutes. Cool 15 minutes. Cut into serving pieces and top with a dollop of the sour cream mixture.

Serves 12-15.

Nutritional Information