Recipe by Star Pooley
"Pasta for dessert? You bet! Ricotta and Cheddar cheeses are the perfect complement to sweet, spicy apples."
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shredded Cheddar cheese
2 (21 ounce) cans
apple pie filling
lasagne noodles, cooked and drained
packed brown sugar
quick cooking oats
packed brown sugar
What a fun recipe. I did modify it (trying to cut out white sugar) by using Splenda and brown sugar substite, also used a can of sliced apples and one can of apple topping. Also used marscapone instead of sour cream. Amazingly wonderful stuff.
Look forward to doing 'variations' on this (I am a chef), like bananas foster lasagna, pineapple lasagna or blueberry lasagna- this should be a BIG hit at the next potluck... Thanks...(the mexican lasagna was also terrific)
This was not good and a big dissapointment. Apples and cheddar cheese are good, but the pasta was an unpleasant texture with everything else.
Substitute cream cheese for the ricotta for a richer result.
This was very unique and delicious! I made it with no bake noodles, which I do not recommend doing! There just wasn't enough liquid, so they were a bit rubbery and underdone! I also made it with homemade Apple Pie filling, using a recipe I found on this site. That made it extra delicious.
This is really good. I made my own apple pie filling to use in it. Will make this again. Thanks for sharing.
A wonderful treat! One suggestion, use the ready to cook noodles. Saves some more time.
Made this recipe for extra credit in my culinary arts class, all of the teachers I gave it to loved it! Most of the students [including myself] thought it was akward.. it seems to be an aquired taste because it's so rich. Don't think I would make it again unless someone asked me to.
Would definately reccomend making this for adults, not children!
My daughter's class was having a peach-themed party...I took this recipe and substituted canned peaches for the apples, and the dessert was a big hit!
I do agree the noodles should be boiled prior, though, and that you will want to use double the amount of fruit in order to cover the fruit layers evenly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 122
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