1 lb lasagna noodles
3/4 cup butter, divided
10 Granny Smith apples,
peeled, cored and thinly sliced
1/2 cup packed brown sugar
1/2 cup toasted, chopped almonds
1 tbsp plus 2 tsp ground cinnamon
3 lbs ricotta
1 tbsp vanilla
Dash of salt
1/2 cup granulated sugar, divided
1 cup mascarpone cheese
1/2 cup plain breadcrumbs
Heat oven to 350 degrees F.
Cook lasagna noodles in a large pot of boiling, salted water, stirring often,
according to package directions. Drain and toss with a touch of olive oil to
Meanwhile, in a large skillet, melt 1/2 cup butter over medium-high heat. Add
apples, cover and cook 10 minutes, or until tender, stirring occasionally. Stir
in brown sugar, almonds and cinnamon. Stir until brown sugar melts and mixture
is bubbly, then remove from heat and set aside to cool.
In a large bowl, combine ricotta, egg, vanilla, a dash of salt and 1/4 cup
granulated sugar, and combine well. Fold in mascarpone until well combined. Set
Melt remaining butter. In small bowl, combine breadcrumbs, remaining
granulated sugar and melted butter.
Spread a very small amount of the apple mixture in bottom of a large baking
dish, coated very well with cooking spray. Layer with lasagna noodles. Spread
with half of ricotta cheese mixture, and layer with more lasagna. Spread with
half of remaining apple mixture and layer with more lasagna. Repeat layers,
finishing cheese mixture and apple mixture and ending with lasagna. Top with
Bake at 350 degrees F for 45 minutes. Let stand 10 minutes
before serving. Serve warm.
Serves 8 - 10