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The Lakehouse Bed and Breakfast

Stanfordville, New York

Specialty Recipe

Apple Lasagna

Ingredients Filling:
16 lasagna noodles
3 cans Comstock apple pie filling
3 pounds ricotta cheese
4 eggs
3/4 cup sugar
2 teaspoons vanilla
Topping:
6 Tablespoons butter or margarine
1/2 cup rolled oats
12 Tablespoons flour
12 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
Sauce:
2/3 cup Carnation non-dairy hazelnut cream
1/3 cup sour cream

Cook lasagna noodles in a large pot of boiling, salted (2 teaspoons of salt) water. Cook until slightly under done, about 12 minutes. Drain and rinse under cold water. Return to the pot with a small amount of cold water.

Spread 2/3 can of apple pie filling on the bottom of each of two 9 x 12-inch pans. Layer 4 noodles across the apples, overlapping slightly. Trim ends of the noodles if they are too long.

In a large bowl, combine ricotta cheese, eggs, sugar, and vanilla. Spread half of the filling in each pan. Layer 4 noodles across cheese in each pan. Spread 2/3 can of apple pie filling on top of noodles.

Put all topping ingredients in a bowl and combine with hands to form a crumbly mixture. Spread this mixture on top of apples. Wrap well with plastic and cover with foil if being frozen. Remove the night before use and let defrost. Bake in a 350-degree oven for 45 minutes. Let set 20 minutes before serving. Serve with sour cream hazelnut sauce.

Sauce: Combine cream and sour cream. Mix together until smooth.

Yields: Two 9 x 12-inch pans

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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