Ingredients
1 large egg, lightly beaten2 cups shredded reduced-fat cheddar cheese1 cup part-skim ricotta cheese1/4 cup sugar1 teaspoon almond extract2 cans (21 ounces each) apple pie filling6 lasagna noodles, cooked, rinsed and drainedTOPPING:1/3 cup all-purpose flour1/3 cup packed brown sugar1/4 cup quick-cooking oats1/2 teaspoon ground cinnamonDash ground nutmeg3 tablespoons cold butterSOUR CREAM SAUCE:3/4 cup reduced-fat sour cream3 tablespoons brown sugar
Preparation
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.
