8 oz lasagne noodles, cooked
8 apples, sliced
3 Tbsp lemon juice
½ cup white sugar
8 oz cream cheese
½ cup sour cream
2 Tbsp lemon rind
3 eggs, beaten
1/3 cup brown sugar
2 tsp cinnamon
½ tsp salt
Cook the lasagne noodles until they are soft and pliable but not mushy
Peel and slice the apples and mix with lemon juice to keep them from becoming brown
Add the white sugar to the apples.
In a separate bowl soften the cream cheese.
Add the sour cream, lemon rind, eggs, brown sugar, cinnamon, and salt
Grease an 8x8 or 9x9 square baking pan
Starting with the apples, then the noodles, then the cheese mixture, place approximately 1/3 of both the cheese mixture and 1/3 the noodles. Use ¼ of the apples in each layer, ending with a last layer of apples on top.
Cover the pan with foil and bake on a jelly roll pan until bubbly and hot, about 30 minutes.
Add streusel topping and bake for 30 minutes more.
¼ cup granulated sugar
¼ cup firmly packed light brown sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Mix all ingredients together. Save for top of lasagne