Apple Pie Lasagna

Photo Credit: Beyond Frosting

The first time you quickly glance at this recipe you will see the word lasagna and you will think here we go another lasagna recipe. Stop rewind and look closer. This is not your Mamma’s lasagna recipe. Julianne has made a dessert lasagna recipe. Yes you read this right actual dessert lasagna. There are many easy apple recipes and once you see this offering from Julianne you will agree it doesn’t get much easier than this. There are not that many lasagna with cream cheese recipes out there. Yes mozzarella, Parmesan, and a wide variety of other cheeses but lasagna with cream cheese are not as high on that list. Julianne brings us a wonderful and easy to make, in under 20 minutes, dessert lasagna recipe that gives your oven a break and can be included in your list of easy apple recipes.

Dessert recipes are plentiful and the wide range of ingredients and ways to cook them are just as large. You can find recipes that are in need of baking but as with this one from Julianne there are also numerous ones that keep the kitchen cool and keep the sweat level low. Cream cheese is used in many dessert recipes as well as in a multitude of food recipes as well. Cream cheese can be flavored on your own or you can buy it that way and when it comes to adding sweetness to it this also works just as well.

Lasagna is usually made and prepared with sauces and meat or vegetarian style and it has a long and rich history in many recipes. Lasagna originated in Italy, traditionally ascribed to the city of Naples, Campania, where the first modern recipe was created in the Middle ages and published in Liber de Coquina (the book of cookery) and became a traditional dish. Traditional lasagna is made by interweaving layers of pasta with layers of sauce, made with ragu, béchamel, and Parmigianino Reggiano. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagnas are oven-baked. The actual ingredients and sauce varieties are again specific to your taste and what your diners love. Traditionally, pasta dough prepared in Southern parts of Italy used semolina and water and in the northern Italian regions, where semolina was not available, flour and eggs were the base. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat; commercial lasagnas are made of semolina.

The fact that you can make a dessert recipe and include the word lasagna is excellent since most diners have eaten lasagna at one time or another and you will peak their interest right away. Thanks to Julianne of Beyond Frosting Blog for her yummy recipe that is a take on the tried and tested Italian comfort food. **

Nutrition Facts for: Apple Pie Lasagna From Beyond Frosting
Ingredients: Apples, lemon, all-purpose flour light brown sugar, cinnamon, apple pie spice maple syrup, cream cheese, powdered sugar, brown sugar, heavy cream, pure vanilla extract, caramel, cool whip, graham crackers, chocolate toffee bites.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 589m Calories from Fat 260, Total Fat 28.9g 44%, Saturated Fat 19.9g 99%, Cholesterol 37mg 12%, Sodium 193mg 8%, Potassium 310mg 9%, Carbohydrates 81.7g 27%,, Dietary Fiber 4.6g 18%, Sugars 63.8g, Protein 5.5g, Vitamin A 10%, Vitamin C 19%, Calcium 8%, Iron 11%

Learn MORE / Get RECIPE at Beyond Frosting


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