2 cups (8 ounces) shredded Chedder    cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup granulated sugar
1 teaspoon almond extract
2 cans (20 ounces each) apple pie filling
8 uncooked lasagna noodles, cooked,  rinsed and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick-cooked oats
1/2 teaspoon cinnamon
      Dash of nutmeg
3 tablespoons of butter
1 cup dairy sour cream
1/3 cup packed brown sugar

Jim tips:
Shred 3 Granny Smith apples and add to the canned apples.

Drain one can of apricots and then puree the apricots and spread between layers of lasagna. Drink liquid. :-)

Combine Chedder cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can of apple pie filling over bottom of greased 13 x 9 inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with the remaining noodles, then remaining can of apple pie filling.

Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in butter until crumbly. Sprinkle over apple pie filling. Bake in preheated 350° oven 45 minutes. Cool 15 minutes.

Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in a small bowl until smooth. Cover; refrigerate.