2 cups. shredded cheddar cheese
1 cup ricotta cheese
1 egg, slightly beaten
1/4 cup sugar
1 tsp. almond extract
4 cans [20ozs. Each] apple pie filling
8 lasagna noodles, cooked, rinsed and drained
12 Tbsp. all purpose flour
12 Tbsp. packed brown sugar
1/2 cup quick-cooking oats
1 tsp. ground cinnamon
dash of nutmeg
6 Tbsp. margarine

Garnish
1 cup sour cream
1/3 cup packed brown sugar

Combine chedder and ricotta cheese, egg, white sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13X9-inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.

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

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

Cut lasagna into squares and garnish with sour cream mixture.