1 egg, slightly beaten
2 C. Cheddar cheese, shredded
1 C. ricotta cheese
1/4 C. granulated sugar
1 tsp. almond extract
2 (20 oz.) cans apple pie filling
8 lasagna noodles, cooked and drained
6 T. flour
2/3 C. packed brown sugar, divided
1/4 C. quick-cooking oats
1/2 tsp. cinnamon
Dash of nutmeg
3 T. margarine, cold
1 C. sour cream

Preheat oven to 350°F.

Combine egg, 2 cheeses, sugar and extract in medium
bowl. Blend well. Spoon one can pie filling into greased
9 x 13-inch pan. Cover with half the noodles. Top with
cheese mixture. Cover with remaining noodles and pie
filling. Combine flour, 1/3 cup brown sugar, oats, cinnamon and
nutmeg in small bowl. Cut in margarine until mixture is
crumbly. Sprinkle over pie filling. Bake 45 minutes. Cool
15 minutes. Meanwhile prepare garnish by blending sour cream and
remaining 1/3 cup brown sugar in small bowl. Cover and
refrigerate. When ready to serve, cut lasagna into squares. Garnish
with sour cream mixture.

Makes 12-15 servings.

B-man :wink: