Best Spiced Apple Lasagna Recipes

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.

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

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 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 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.

SPICED APPLE PIE

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

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.

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.