2 cup shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup sugar
1 tsp almond extract
2 20 oz. cans apple pie fillin
8 lasagna noodles, cooked, rin
6 tbsp all-purpose flour
6 tbsp packed brown sugar
1/4 cup quick-cooking oats
1/2 tsp ground cinnamon
1 dash ground nutmeg
3 tbsp margarine
1 cup dairy sour cream
1/3 cup packed brown sugar
Directions
Recipe by: Cindy Revelle Combine Cheddar cheese, ricotta cheese, egg,
granulate sugar and almond extract in medium bowl; blend well. Spread
1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2
of the noodles over filling, then spread cheese mixture over noodles.
Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small
bowl. Cut in margarine until crumbly. Sprinkle over apple pie
filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown
sugar in small bowl until smooth. Cover; refrigerate. To serve, cut
lasagna into square and garnish with sour cream mixture.
Servings: 12 servings
Apple Lasagna Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Italian; Lasagna; Pasta
The History of Recipes
Written recipes as an idea can be found back into the distant past, at least as far back into recorded history as early Egypt, and maybe further still. Having said that, generally, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During the time of the Romans a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef informs us how the early Romans used a wide range of spices, including some that we all recognise like basil, rue and parsley. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab cuisine, including coriander, basil and rosemary. These new foods and spices prompted an eruption in cookery books, many of which still exist in private cookery archives. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Apple Lasagna recipe.
