Uploaded October 2017 | Updated September 2026, 3 weeks ago
Apple Lasagna
(For a 10” - 12” Camp Oven)
Ingredients:
2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
¼ cup granulated sugar
1 tsp. almond extract
2 cans apple pie filling (20 oz. each)
6 lasagna noodles cooked, rinsed and drained
Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
¼ cup quick-cooking oats
½ tsp. ground cinnamon
dash ground nutmeg
3 tbsp. butter or margarine
caramel drizzle (optional)
Directions:
1. Combine cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in a medium bowl. Blend well.
2. Spread 1 can apple pie filling over bottom of greased camp oven.
3. Layer 3 noodles over pie filling, then spread cheese mixture over noodles.
4. Top with remaining noodles, then spread remaining can of pie filling.
5. Combine flour, brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in butter or margarine until crumbly. Sprinkle over top and place lid on camp oven.
6. Bake at 350°F for 45-55 minutes. (7 briquettes under oven, 14 briquettes on lid for a 10” oven – 9 briquettes under oven, 16 briquettes on lid for a 12” oven)
7. Drizzle with caramel, if used.
8. Cut into squares and ENJOY!!!
Apple Lasagna
(For a 10” - 12” Camp Oven)
Ingredients:
2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
¼ cup granulated sugar
1 tsp. almond extract
2 cans apple pie filling (20 oz. each)
6 lasagna noodles cooked, rinsed and drained
Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
¼ cup quick-cooking oats
½ tsp. ground cinnamon
dash ground nutmeg
3 tbsp. butter or margarine
caramel drizzle (optional)
Directions:
1. Combine cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in a medium bowl. Blend well.
2. Spread 1 can apple pie filling over bottom of greased camp oven.
3. Layer 3 noodles over pie filling, then spread cheese mixture over noodles.
4. Top with remaining noodles, then spread remaining can of pie filling.
5. Combine flour, brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in butter or margarine until crumbly. Sprinkle over top and place lid on camp oven.
6. Bake at 350°F for 45-55 minutes. (7 briquettes under oven, 14 briquettes on lid for a 10” oven – 9 briquettes under oven, 16 briquettes on lid for a 12” oven)
7. Drizzle with caramel, if used.
8. Cut into squares and ENJOY!!!
