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Every fall I go a little apple crazy, and this apple pie lasagna is one of the most fun desserts to bring to a potluck. Sweet cinnamon apples and a creamy cheesecake-style filling are layered with lasagna noodles and topped with a buttery oat crumble. It sounds unusual, but think of it like a giant apple crumble with a creamy middle!
Tips
- Homemade or canned apples: the recipe uses fresh apples, but two 21-ounce cans of apple pie filling work in a pinch.
- Let it rest 15 minutes before cutting so the layers hold.
- Serve warm with whipped cream or vanilla ice cream.

Apple Pie Lasagna
Ingredients
Method
- Heat oven to 350°F and grease a 9×13-inch dish.
- Toss the apples with the brown sugar, flour, cinnamon and lemon juice.
- Beat the cream cheese, ricotta, sugar, egg and vanilla until smooth.
- Layer 3 noodles, half the apples, 3 noodles, all of the creamy filling, 3 noodles and the remaining apples.
- Mix the crumble flour, oats and brown sugar; cut in the butter until crumbly and sprinkle on top.
- Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more until the apples are tender and the top is golden.
- Rest 15 minutes before cutting.
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FAQ
Can I make it ahead?
Assemble it up to 1 day ahead, refrigerate, and add 10 minutes to the bake time.
What apples are best?
A mix of tart and sweet, like Granny Smith and Honeycrisp.
Do I cook the noodles first?
Yes, cook them just until al dente.
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