- Ingredients Filling:
- 16 lasagna noodles
- 3 cans Comstockapple pie filling
- 3 pounds ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla
- 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
- 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
Tags: recipe, Apple lasagna, cooking, diy