Apple lasagna

Apple Lasagna

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Apple Lasagna, a unique twist on the classic Italian dish. This recipe combines layers of thinly sliced apples with a creamy cheese filling, all nestled between tender lasagna noodles. The result is a sweet and savory delight that is sure to impress your taste buds. With its perfect balance of flavors and textures, this Apple Lasagna is a must-try for any dessert lover.

Keywords: apple, lasagna, unique twist, creamy cheese filling, sweet and savory.

Apple lasagna details

Apple lasagna, recipe Rating: 4.4
Number of votes:92

Ingredients Filling:

16 lasagna noodles

3 cans Comstockapple pie filling

3 pounds ricotta cheese

4 eggs

3/4 cup sugar

2 teaspoons vanilla

Topping:

6 Tablespoons butter or margarine

1/2 cup rolled oats

12 Tablespoons flour

12 Tablespoons brown sugar

1 teaspoon cinnamon

1/2 cup chopped nuts

Sauce:

2/3 cup Carnationnon-dairy hazelnut cream

1/3 cup sour cream

Cook lasagna noodles in a large pot of boiling, salted (2 teaspoons of salt) water. Cook until slightly under done, about 12 minutes. Drain and rinse under cold water. Return to the pot with a small amount of cold water.

Spread 2/3 can of apple pie filling on the bottom of each of two 9 x 12-inch pans. Layer 4 noodles across the apples, overlapping slightly. Trim ends of the noodles if they are too long.

In a large bowl, combine ricotta cheese, eggs, sugar, and vanilla. Spread half of the filling in each pan. Layer 4 noodles across cheese in each pan. Spread 2/3 can of apple pie filling on top of noodles.

Put all topping ingredients in a bowl and combine with hands to form a crumbly mixture. Spread this mixture on top of apples. Wrap well with plastic and cover with foil if being frozen. Remove the night before use and let defrost. Bake in a 350-degree oven for 45 minutes. Let set 20 minutes before serving. Serve with sour cream hazelnut sauce.

Sauce: Combine cream and sour cream. Mix together until smooth.

Yields: Two 9 x 12-inch pans