Apple Cream 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.

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 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.

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.

CREAMY BEEF LASAGNA

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

APPLE CREAM LASAGNE

Steps:

• Preheat the oven to 350 degrees F. Prepare the lasagna noodles as directed on the package. Drain and set aside. In a saucepan, add the butter and let melt over medium heat. Add the apples. Stir to coat in the butter then cover the pan and let the apples cook for 10 minutes or until tender, stirring occasionally. Remove the pan from the heat and stir in 3 tablespoons of the brown sugar, the nuts, and cinnamon. Mix well then set aside. Combine the cream cheese and remaining brown sugar in a mixing bowl. Beat on medium speed with an electric mixer for 3 minutes or until fluffy. With the mixer running, add the egg and vanilla and mix until completely incorporated. With a clean mixing bowl and beaters, beat the whipping cream until fluffy and stiff peaks form. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Set aside. Combine the melted butter, bread crumbs, and sugar in a small bowl. Evenly spread half of the apple mixture in the bottom of a 11x7 baking dish. Place three of the cooked lasagna noodles over the top. Spread the noodles with half of the cream cheese mixture then top with 3 more noodles. Spread the rest of the apple mixture in the dish. Top with the remaining cream cheese mixture and then sprinkle the buttered breadcrumbs evenly over all. Place the dish in the oven and bake at 350 degrees F for 30 minutes. Remove the pan from the oven and let stand, covered for 20 minutes before slicing and serving. Store leftovers in a covered container in the refrigerator.

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.

PINEAPPLE "LASAGNA"

Steps:

• Stand one half of pineapple upright. Position a large sharp knife at top of pineapple, at outer edge of core, and slice downward to cut pineapple into two pieces. Set aside piece that does not contain core for assembly of dish, and cut core out of other section. Repeat with the other half of pineapple. Dice enough of cored sections to produce 1/4 cup diced pineapple.
• Purée cream cheese and guanabana in a food processor until very smooth, then transfer mixture to a large bowl. Beat heavy cream in a chilled bowl with whisk until it just holds soft peaks. Fold whipped cream, mango, and diced pineapple into cream cheese mixture and refrigerate for at least 2 hours.
• Place strawberries in a food processor or blender and sprinkle with sugar. Let stand for 10 minutes, then process until smooth. Strain and refrigerate until ready to serve.
• Preheat broiler. Starting with wider sides, cut 6 thin slices from each half of reserved pineapple using a mandoline or sharp knife, for a total of 12 slices. Trim slices so they are evenly rectangular, lay on a greased baking sheet, and sprinkle with sugar. Broil until sugar melts and browns, about 10 minutes.
• To assemble one "lasagna": Lay 1 slice of pineapple, sugar side up, on a plate. Spread with guanabana cream, then top with another slice of pineapple, sugar side up, and more guanabana cream. Finish with a third slice of pineapple, sugar side up. Repeat to form 3 more "lasagnas." Decorate with strawberry sauce and serve.

APPLE CREAM LASAGNA

Steps:

• Place lasagna noodles in a 11 by 7 inch baking dish.
• Cover with warm water and soak for 20 minutes.
• Drain and set aside.
• Meanwhile, in saucepan, melt 1/4 cup butter over medium heat.
• Add apples, cover and cook 10 minutes or until tender, stirring occasionally.
• Remove from heat and stir in 3 tbsp brown sugar, pecans and cinnamon.
• Set aside.
• Place cream cheese and remaining brown sugar in a large bowl.
• Beat 3 minutes or until light and fluffy.
• Beat in egg and vanilla.
• Fold whipped cream into cream cheese mixture.
• Set aside.
• Melt remaining butter in small saucepan.
• Add breadcrumbs, sugar and melted butter.
• Spread half of the apple mixture in bottom of the 11 by 7 baking dish.
• Layer with 3 noodles.
• Spread with half of the cream mixture, and layer with 3 more noodles.
• Spread with remaining apple mixture and layer with last 3 noodles.
• Top with remaining cream mixture and sprinkle with breadcrumb mixture.
• Bake in preheated 350F (180C) degree oven for 30 minutes.
• Let stand 20 minutes before serving.