8 lasagna noodles, uncooked
2-20 oz. cans apple pie filling
cinnamon for sprinkling
1 c. part skim ricotta cheese
1 t. pure almond extract
1/4 c. sugar
6 T. all-purpose flour
1/2 t. cinnamon
3 T. margarine
6 T. brown sugar
1/4 c. quick oats
1 c. sour cream
1/3 c. brown sugar
1 c. pecans, toasted
Prepare lasagna according to package directions; drain.
Spread one can apple pie filling in a greased 9×13 inch pan, slicing any extra-thick apples.
Lightly sprinkle apples with cinnamon.
Layer four pieces of lasagna over apples.
In a bowl, mix together ricotta cheese, egg, almond extract and 1/4 cup sugar.
Spread evenly over lasagna and top with the remaining four pieces of lasagna.
Spoon the remaining can of apple pie filling over lasagna.
In a small bowl, crumble together flour, cinnamon, margarine, 6 tablespoons brown sugar, oats and nutmeg.
Sprinkle over apple filling.
Prepare sour cream garnish by mixing sour cream and 1/3-cup brown sugar; chill.
Bake at 350° for 45 minutes.
Let stand 15 minutes.
Cut into serving pieces and top with a dollop of sour cream garnish and a few toasted pecans.