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  1. 1 Combine cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well.
  2. 2 Spread one can apple pie filling over the bottom of a greased 13 x 9 inch pan. Layer with 1/2 of the noodles, and then the cheese mix. Layer again with remaining noodles, and the second can of pie filling.
  3. 3 Combine flour, 6 Tbsp. brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter or possibly margarine till crumbly. Sprinkle over top.
  4. 4 Bake at 350 degrees F (175 degrees C) for 45 min. Cold for 15 min.
  5. 5 Meanwhile, prepare garnish by blending lowfat sour cream and 1/3 c. brown sugar in small bowl till smooth. Cover, and chill. Serve hot apple lasagna with lowfat sour cream garnish.
  6. Makes 12 - 15 servings
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