Apple Lasagna Recipes

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.

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

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.

Steps:

• LASAGNA CUPS: Peel the apples, cut into quarters, remove the cores and slice as thin as you can. Crush or grind the spiced caramel brittle into a fine powder by crushing between wax paper with a saute pan. Grease the sides and bottom of the foil cups. Begin layering lasagna by placing two layers of apple slices in each cup. Sprinkle the ground brittle over the apple layers. Repeat the layering by placing apple slices and sprinkling the brittle on top until the cups are full. Finish each cup with a layer of apple. Place the lasagna cups on a baking sheet and bake in a 375 degree oven for 20-22 minutes or until a toothpick can be inserted without resistance. Remove the cups from the oven and sprinkle sugar over each one. Turn on the broiler and place the cups back into the oven to brown slightly under the broiler. Remove cups from oven and allow to cool slightly.
• SPICED CARAMEL BRITTLE: Place the sugar in a saucepan and heat over moderate heat until it melts and turns to a golden brown caramel. Keeping the pan over the heat, add the butter while stirring constantly and vigorously until it has melted into caramel. Caution: the sugar is extremely hot, do not splash it out of the pan. Add the spices and stir well. Remove from heat; pour immediately onto a greased sheet pan. Let the caramel cool and break into pieces.
• CARAMEL SAUCE: Combine sugar, water and lemon juice in a thick-bottom saucepan. Bring to boil, stirring to dissolve the sugar. Cook the sugar until the caramel stage, it should be golden in color, then remove from the heat and cool for 5 minutes. In another saucepan bring cream to boil. Add about half of the cream to the caramel. Stir and continue adding the cream slowly. Return caramel to the heat and stir until dissolved in the cream. Remove from heat and let cool completely. Stir the milk into the cooled caramel to thin it.
• PINE NUT CRUMBLES: Mix all dry ingredients in the bowl and pour in the melted butter. Spread the mixture onto a sheet pan and bake at 350 degrees for 15 minutes Let cool, hold to top the dessert.
• TO SERVE: Using a paring knife, loosen the edges of each lasagna so that it will come out of the aluminum cup. Place each lasagna mold, sugar side down on the center of a plate. Drizzle each dessert with caramel sauce and sprinkle with pine nut crumbles. Garnish each plate with sauce and crumbles, serve.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
• Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
• Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
• Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
• Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.

Steps:

• Preheat oven to 350°F (175°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, DO NOT OVERWORK.
• 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.

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.