Low Fat Recipe
Cherry pie filling and lasagna noodles, a custard-like ricotta layer and a cinnamon oat layer create a fantastic cherry lasagna.
2 cans cherry pie filling
8 lasagna noodles, cooked
1 medium container ricotta cheese
1/2 cup honey
1/3 cup flour
1/4 cup oats
3 tablespoons butter, softened
1/2 teaspoon cinnamon
1/2 cup light sour cream
Heat oven to 350-degrees.
Coat a 9 x 13-inch pan with cooking spray. Spread one can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling. In a medium bowl, combine the ricotta, eggs, and sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling.
In a small bowl, combine flour, 1/3-cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow to cool for 15 minutes.
Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well.
Drizzle sour cream mixture over the top of the lasagna and serve Cherry lasanga warm.
In a large bowl, combine all ingredients, tossing gently to coat. If desired, sprinkle with slivered almonds.