Source: Daisy King – cookbook author
2 cans cherry pie filling
8 lasagna noodles, cooked
1 container ricotta cheese
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup plus 3 tablespoons firmly packed light brown sugar
1/4 cup quick-cooking or old-fashioned rolled oats
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup sour cream
Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray.
Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling.
In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling.
In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow to cool for 15 minutes.
Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm.