8 pieces lasagna, uncooked
1 (20 ounce) can peach pie filling
1 (20 ounce) can cherry pie filling
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup granulated sugar
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Procedures : Servings: 12 to 15
Prepare lasagna according to package directions; drain.
Spread can of peach pie filling in a greased 13 x 9-inch pan. Layer 4 pieces of lasagna over apples.
In a bowl, mix together cheese filling ingredients: ricotta cheese, egg substitute, almond extract and white sugar; spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spoon can of cherry pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over cherry filling. Bake at 350 degrees F for 45 minutes. Let stand 15 minutes.
Cut into serving pieces and top with a dollop of sour cream mixture.
Cook’s notes: Optional sour cream garnish: Mix 1 cup low-fat sour cream and 1/3 cup brown sugar. Chill and serve with lasagna