One of the things about using leftovers is that no matter how hard you try, you usually have to add some ingredients to the leftovers and voila, your leftover larder increases or just changes.  Take the Lasagna I just made from leftovers.  The Lasagna was great, but guess what?  Using the leftovers created more leftovers.  The leftovers I had this time were about 6 lasagna noodles and a half pound of Ricotta Cheese.  What do you do with such miniscule leftovers?  Here is what I did.

I have a large supply of apples in the freezer.  We have a very prolific apple tree and even though I probably gave away a hundred pounds of apples and made apple pies, apple turnovers, apple sauce and even apple brandy, I still had some apples that needed to be preserved before they went bad.  To preserve them I peeled them, sliced them and then sautéed them in some butter, sugar and cinnamon and then froze them in 1 quart plastic bags.  Freezing them in the 1 Qt. plastic bags, allows me to use them in small quantities and if I want large quantities, all I have to do is to combine one or more packages.

To make the Apple Lasagna, I used a Le Creuset Baking Dish bake the Lasagna in.  To prepare it, the following ingredients are needed.

• Cooked Lasagna Noodles
• Butter
• 2 Eggs
• 1 cup Milk
• Sugar
• Flour
• Cornstarch
• Leftover Ricotta Cheese
• Cooked Apples
• Shredded Cheese (Cheddar, Jack, Mozzarella or Cheddar Jack)

Make an enhanced Pastry Cream (normal Pastry Cream requires 1 Egg; I used 2 for a richer taste and for the additional protein for a breakfast meal)  Stir the leftover Ricotta into the finished Pastry Cream.

To assemble the Lasagna, butter the bottom of the pan and place a layer of noodles on the bottom.  (If using a loaf pan, probably only 1 noodle will fit at the bottom – the pan is wider at the top and more noodles will fit at the top)

Use a silicon spatula [/amazon]to spread a thin layer of the Pastry Cream/Ricotta mixture over the noodles and then a layer of Apples.  Repeat with the Noodles, Pastry Cream and Apples until you reach the top.  For the top layer, add the pastry cream, apples and then a layer of shredded cheese.

Bake in a 350 degree oven for 20-30 minutes or until hot and the cheese on top is melted.

The dish may be made ahead of time (especially if it is for breakfast) and then baked just before serving.  If baking the Lasagna right out of the refrigerator place it in a cold oven and then turn the oven on.  Baking will take about 5 minutes longer this way, but eliminate the possibility of the dish cracking due to extreme temperature changes.

Let the Lasagna set for about 5 minutes before serving.  To serve at the table, place on a heat-proof mat.  If desired, Whipped Cream can be served as a garnish.  If serving for breakfast, coffee and bacon will go well with this dish and of course, milk for the children.  If this is for a company meal, garnish with fresh Apples Slices and Mint Leaves.

If you would like the complete Apple Lasagna Recipe, please send an e-mail to sylvia@sylveeeskitchen.com