APPLE LASAGNA

 This is a recipe from a Bed and Breakfast in Arkansas.

8 no-boil lasagna noodles 

2 cups shredded sharp cheddar cheese

1 cup ricotta cheese

1 egg, slightly beaten or 1/4 cup Egg Beaters

1/4 cup granulated sugar

1 tsp almond extract

2 cans (20-oz each) apple pie filling

Cinnamon to taste

1 tbsp chopped pecans

Preheat oven to 350 degrees.

Grease a 9"x13" glass baking dish; set aside.

Combine the cheeses, egg, sugar, and extract in a medium bowl and blend well. Spread 1 can of the pie filling over the bottom of the prepared baking dish. Layer half the noodles over the pie filling. Spread the cheese mixture over the noodles.  Top with the remaining noodles, the other can of pie filling and the remaining cheese mixture. Sprinkle cinnamon over the top and top with the chopped pecans. Cover dish with foil and bake for 1 hour and 15 minutes. Allow to cool some before cutting into squares to serve.

Note: The no-boil noodles will expand so be sure they are an inch away from the sides of the pan.

Yield: 12 to 15 servings

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