Apple Lasagna

2 cups (8 ozs.) cheddar cheese, shredded
1 cup ricotta or dry cottage cheese
1 egg, lightly beaten
¼ cup sugar
1 tsp. almond extract
2 cans (20 ozs. each) apple pie filling
8 lasagna noodles, cooked, rinsed and drained
6 T flour
6 T brown sugar, packed
¼ cup quick-cooking oats
½ tsp. cinnamon
dash of nutmeg
3 T butter or margarine
1 cup sour cream
1/3 cup brown sugar, packed.

Combine cheeses, egg, sugar and almond and blend well. Spread 1 can apple pie filling over the bottom of a greased 13 x 9 inch pan. Layer ½ of the noodles over filling and spread cheese mixture over noodles. Top with remaining noodles, then other can of pie filling. Combine flour, 6 T. brown sugar, oats, cinnamon and nutmeg. Cut in butter or margarine until crumbly. Sprinkle over pie filling. Bake 45 minutes in 350º oven. Let cool. Blend sour cream and 1/3 cup brown sugar until smooth. Cover and refrigerate. Cut lasagna into squares and garnish with sour cream mixture. Serves 12-16

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