Best Apple Lasagna Recipes

APPLE LASAGNA

Steps:

• 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.

RICOTTA APPLE LASAGNA

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.

APPLE-APRICOT BREAKFAST LASAGNA

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.

APPLE LASAGNA

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.

APPLE BREAKFAST LASAGNA

Steps:

• In small bowl, mix sour cream with brown sugar and chill.
• Preheat oven to 350°F.
• Layer 6 toast slices in greased 13x9 baking pan.
• Cover with ham.
• Sprinkle 1 1/2 cup cheese over ham.
• Layer remaining 6 slices toast over cheese.
• Spread pie filling over toast.
• Sprinkle with granola.
• Bake 25 minutes at 350°F.
• Top with remaining cheese.
• Bake additional 5 minutes until cheese melts.
• To serve cut into squares and top with a dollop of sour cream/brown sugar mixture.
• We also like it with butter and maple syrup and totally omit the sour cream but it is great both ways.

APPLE LASAGNA

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.

NO BAKE APPLE PIE LASAGNA

Steps:

• Beat the cream cheese with half of the caramel sauce until smooth and free of lumps. Set aside.
• Mix the graham cracker crumbs with the melted butter and spread half of it in the bottom of a 4″x4″ baking dish. Press down to form a crust.
• Top the crust with a layer of the apples, being careful not to overlap. Spread half of the cream cheese mixture over the apples and drizzle the remaining caramel on top.
• Add another layer of graham cracker crumbs, apples, and cream cheese mixture. Top with cool whip and cinnamon. Set in freezer for at least 45 minutes.
• Serve cold with extra caramel sauce, if so desired.

APPLE PIE LASAGNA RECIPE - (4.6/5)

Steps:

• Prepare the pie filling first. Peel and slice your apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples. Add all of your dry ingredients: flour, sugar, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup. Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate if necessary. While the pie filling is cooking, prepare the cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds. Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese. Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter. Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds. To assemble the lasagna: Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies. Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese. Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel. I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

APPLE LASAGNA KUGEL

Steps:

• Prepare lasagna according to package directions; drain.
• Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples.
• Layer four pieces of lasagne over apples.
• In a bowl, mix together ingredients for cheese filling: ricotta cheese, egg substitute, almond extract and 1/4 cup white sugar.
• Spread evenly over lasagne and top with the remaining four pieces of lasagne.
• Spoon remaining can of apple pie filling over lasagne.
• In a small bowl, crumble together topping ingredients: flour, cinnamon, margarine, 6 tablespoons brown sugar, quick oats and nutmeg.
• Sprinkle over apple filling.
• Prepare sour cream garnish by mixing sour cream and remaining brown sugar.
• Chill.
• Bake at 350º F for 45 minutes.
• Let stand 15 minutes.
• Cut into serving pieces and top with a dollop of sour cream garnish.

SPICED APPLE LASAGNA

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.

APPLE LASAGNA

Steps:

• 1. Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook noodles to desired doneness; drain and set aside. Coat a 9"x13" baking dish with cooking spray. Layer 4 noodles on bottom of prepared dish. Spread 1 can of apple pie filling on top,slicing any extra-thick apples.
• 2. Layer 4 noodles over the apples. In a large bowl,mix together the Cheddar cheese, ricotta cheese, egg and granulated sugar. Spread them evenly over the noodles and top with the remaining 4 noodles. Spoon remaining can of apple pie filling over noodles.
• 3. In a small bowl,crumble together the flour, cinnamon,margarine,brown sugar and quick oats. Sprinkle over the apple filling. Bake 45 minutes. Let stand 15 minutes then slice into serving-sized pieces and serve warm or cold. If desired, you can mix together 1 cup (1/2 pint) sour cream and 1/3 cup light or dark brown sugar and serve the lasagna with dollops of this topping for garnish.

APPLE LASAGNA

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.

CREAMY APPLE PIE LASAGNA

Steps:

• Core and chop apples into 1-inch size pieces. Place apples into a small saucepan and toss with the flour, sugar, and spices. Add the lemon juice and syrup and toss again. Place over medium high heat and cook, stirring from time to time until apples are bubbling and have softened (about 18 minutes). -- Remove from pan and place into the refrigerator for 10 minutes while preparing the next mixtures. -- In the bowl of an electric mixer, beat the cream cheese, sugars, vanilla, and cinnamon. With the machine running, beat in the whipping cream for 2 minutes. Stir in the caramel sauce and set aside. -- In a 9x13-inch serving dish, place a layer of vanilla wafer cookies, breaking a few as necessary to completely cover the entire bottom of the dish. Spoon one-third of the cream cheese mixture on top and smooth to cover completely. Top with one-third of the apple mixture, distributing evenly. Repeat this layering. Add whipped topping. Spread Evenly. -- Drizzle the caramel sauce over the top and sprinkle with the pecans. Cover lightly with plastic wrap and set in the refrigerator for 8 hours or more so that the mixtures soften the graham crackers. Serve while cold.

APPLE AND CHEDDAR CHEESE DESSERT LASAGNA

Steps:

• Cook lasagna noodles and set aside to cool.
• Preheat oven to 350.
• Combine apples and sugar in saucepan. Cook until sugar melts and apples get juicy.
• Add spices and cornstarch, cook until slightly thickened, and remove from heat.
• In a separate bowl, combine flour, brown sugar, and cinnamon. With a fork, roughly mix in butter and set aside.
• Place 1 noodle in the bottom of a 4-quart baking dish. Top with 1/3 of apples, then 1/3 of the cheese and repeat process two more times and top with fourth pasta sheet.
• Spoon with butter topping and bake.
• Fabulous served hot with a scoop of vanilla ice cream!

APPLE LASAGNA

Steps:

• 1. Prepare lasagna according to package directions; drain.
• 2. Spread one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples.
• 3. Layer four pieces of lasagna over apples.
• 4. In a bowl, mix together cheese filling ingredients; spread evenly over lasagna and top with the remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna.
• 5. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes.
• 6. Cut into serving pieces and top with a dollop of sour cream mixture.

APPLE LASAGNA

Steps:

• 1. Preheat oven to 350*.In a large pot of boiling water salted,cook noodles until tender,drain set aside. if using non cook (omit this part).Coat a 9x13 baking dish with cooking spray. Layer 4 noodles on bottom of dish. Spread 1 can of filling on top, slicing any extra thick apples. Layer 4 noodles over apples. In a large bowl, mix cheese,egg,sugar spread them evenly over the noodles and top with the remaining 4 noodles. Spoon remaining can of pie filling over noodles. In a small bowl, crumble together the flour,cinn,butter, sugar and oats. Sprinkle over the top of filling. Bake for 45 mins. let stand 15 mins then slice into serving pieces and serve warm or cold... Enjoy