Apple Pie Lasagna Recipe 46

APPLE LASAGNA

Steps:

• In a small bowl, combine the egg, cheeses, sugar and extract; set aside. Spread one can of pie filling into a 13x9-in. baking dish coated with cooking spray. Top with three lasagna noodles and cheese mixture. Layer with remaining noodles and pie filling. , In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling. , Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through. Let stand for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with lasagna.

NO BAKE APPLE PIE LASAGNA

Steps:

• Beat the cream cheese with half of the caramel sauce until smooth and free of lumps. Set aside.
• Mix the graham cracker crumbs with the melted butter and spread half of it in the bottom of a 4″x4″ baking dish. Press down to form a crust.
• Top the crust with a layer of the apples, being careful not to overlap. Spread half of the cream cheese mixture over the apples and drizzle the remaining caramel on top.
• Add another layer of graham cracker crumbs, apples, and cream cheese mixture. Top with cool whip and cinnamon. Set in freezer for at least 45 minutes.
• Serve cold with extra caramel sauce, if so desired.

APPLE PIE LASAGNA RECIPE - (4.6/5)

Steps:

• Prepare the pie filling first. Peel and slice your apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples. Add all of your dry ingredients: flour, sugar, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup. Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate if necessary. While the pie filling is cooking, prepare the cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds. Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese. Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter. Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds. To assemble the lasagna: Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies. Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese. Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel. I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

APPLE LASAGNA

Steps:

• Cook lasagna according to package directions; drain.
• Spread one (1) can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples.
• Layer 4 pices lasagna over apples.
• In a bowl, mix together cheese filling ingredients.
• Spread evenly over lasagna.
• Top with remaining four pieces of lasagna.
• Spoon remaining can of apple pie filling over lasagna.
• In a small bowl, crumble together topping ingredients.
• Sprinkle over apple filling.
• Bake 350 degrees for 45 minutes.
• Let stand 15 minutes.
• Cut into serving pieces.
• Serve with sour cream.

APPLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
• In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
• In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
• Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

IMPOSSIBLY EASY LASAGNA PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

RICOTTA APPLE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
• Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
• Bake in preheated oven for 45 minutes. Cool for 15 minutes.
• Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.