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Apple Lasagna

2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 20-ounce cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
dash ground nutmeg
3 tablespoons butter or margarine
1 cup sour cream
1/3 cup packed brown sugar

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 13 x 9 inch pan. Layer with
1/2 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 or margarine until crumbly. Sprinkle over
top. Bake at 350 degrees F (175 degrees C) 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.
Makes 12 - 15 servings

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