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Apricot Lasagna
1 Cup Ricotta Cheese
1 Egg, beaten
1/4 Cup sugar
1 tsp. Almond extract
2 Cans Apricot pie filling (or equivalent fresh apricots, sliced in
half, pitted, and sprinkled with a little sugar)
8 Lasagna noodles, cooked and drained
1/2 Cup Flour
1/2 Cup Brown sugar
1/4 Cup Quick oats
1/2 tsp. Cinnamon
Pinch of Nutmeg
3/4 Cup Sliced almonds
1/2 Cup Vanilla Frosting
1/2 tsp. Almond extract
In a mixing bowl combine ricotta cheese, egg, sugar, and almond
extract. Stir until smooth and well mixed.
On the bottom of a greased 9 X 13 lasagna pan spread one can of
apricots or if using 1/2 of the fresh apricots, top apricots with 4 lasagna
noodles, spread cheese mixture evenly over noodles, top cheese mixture with
remaining 4 noodles, and top noodles with remaining apricots.
In a mixing bowl combine flour, brown sugar, oats, cinnamon, and
nutmeg. Stir to well mixed. Cut in butter using a fork and knife until mixture
is crumbly.
Crumble the oat mixture evenly over the top of the apricot lasagna,
sprinkle with sliced almonds, and bake in a 350 F degree oven for 30-40 minutes
until topping is browned and almonds toasted. Remove from oven and
cool.
In a small bowl combine vanilla frosting with almond extract and
drizzle or pipe over top of lasagna in a lattice pattern.
Refrigerate any leftovers (if you have any), it is good even cold but
can be warmed in a microwave on med. power.
  
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