Apple Lasagna

My mother-in-law is very skeptical about trying new foods, but she was even impressed with this one and insisted we make it again! I got this recipe from one of my customers at work who brought me some to try. She also mentioned she has had great success freezing this dish after it is cooked. It re-warms beautifully. 

Apple Lasagna

Cooking time: 45 minutes

Ingredients:

12 lasagna noodles

2 (21 ounce) cans apple pie filling

2 c. (8 ounce block) grated sharp cheddar

1 c. ricotta cheese

1 large egg, beaten

1/4 c. granulated sugar 

6 tbsp all-purpose flour

1/2 tsp ground cinnamon

3 tbsp unsalted butter

6 tbsp light or dark brown sugar

1/4 c. quick cook oats

dash of ground nutmeg, optional

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Directions:  Preheat oven to 350°F.  In a large pot of boiling salted water, cook the noodles to the desired doneness.  Drain and set aside. 

Spray a 9x13 inch baking dish with cooking spray.  Layer for noodles on the bottom of the prepared dish.  Spread one can of apple pie filling on top and slice any extra thick apples in two.  Layer 4 more noodles over the apples. 

In a large bowl, mix together the cheddar cheese, ricotta cheese, egg and granulated sugar.  Spread the mixture evenly over the noodles.  Place the last 4 noodles over the mixture.  Spread the remaining can of apple pie filling over the noodles. 

In a small bowl, crumble together the flour, cinnamon, butter, brown sugar and quick oats.  Sprinkle the mixture over the apple pie filling. 

Bake for 45 minutes in 350° oven. Let stand for 15 minutes after removing from hot oven.  Then slice into serving size pieces and serve either warm or cold.