Apple Lasagna

1 15oz container ricotta cheese
2 eggs, lightly beat
1/4 cup sugar
1/2 tsp. almond extract
2 cans (20oz each) Solo® apple pie filling
8 uncooked lasagna noodles, cooked, rinsed and drained
6 Tbsp. packed brown sugar
1/4 cup Quakers® quick oats
1/2 tsp. cinnamon
Dash nutmeg
3 Tbsp. margarine
1 cup sour cream
1/3 cup packed brown sugar

Combine ricotta cheese, eggs, sugar and extract in medium bowl; blend well.

Spread 1 can of pie filling on bottom of greased 13 x 9” glass pan. Layer
1/2 of cooked noodles over filling. Then, spread cheese mixture over
noodle layer. Top with remaining noodles, then remaining can of pie filling.

Combine flour, 6 tablespoons of brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over pie filling. Bake at 350° for 45 minutes. Cool 15 minutes.

Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover and refrigerate until ready to use.

To serve, cut lasagna into squares and garnish with sour cream mixture.

12 to 15 servings