Recipe: Apple lasagna from an old three-ring binder | Wisconsin Jewish Chronicle

Recipe: Apple lasagna from an old three-ring binder


Three-ring binder from recipe shower.


MEQUON – Jennifer Saber of Mequon had a “recipe shower” before her wedding in October of 1999, in Cleveland, Ohio. Everyone brought a recipe and what was needed to make it.

One person brought ingredients for hamentashen. Another brought a brisket recipe and a roaster oven. Jennifer Saber’s new mother-in-law, Sue Saber of Framingham, Massachusetts, brought her apple lasagna recipe and Jennifer Saber has been making it ever since.

For 17 years, the typed instructions, with a handwritten extra step, has lived in the original shower recipe book. Jennifer Saber pulls out the three-ring binder to make it for the end of Yom Kippur.


Original recipe from shower.

“It’s very special to me because of the way it was compiled,” she said. “I make this every year for break the fast. It reminds me of being with family.”

She kindly shares it with Chronicle readers now, in these photos with Jennifer Saber, her mother-in-law who gifted the recipe, and her three children, Sydney, 11, Lexi, 8 and Jacob, 5. If you make it, send the Chronicle a photo! From her family to yours:


  • 2 cups (8 oz) of shredded cheddar cheese
  • 1 cup ricotta cheese
  • ¼ cup granulated sugar
  • 1 teaspoon almond or vanilla extract
  • 1 egg, slightly beaten
  • 2 cans (20 oz each) apple pie filling
  • 8 lasagna noodles, cooked and drained
  • 6 tablespoons all-purpose flour
  • 2/3 cup packed brown sugar, divided
  • ¼ cup quick-cooking oats
  • ½ teaspoon ground cinnamon
  • Dash ground nutmeg
  • 3 tablespoons cold butter
  • 1 cup sour cream


1. Preheat oven to 350 degrees.

2. Combine egg, cheddar cheese, ricotta, granulated sugar and extract in bowl.  Blend well.

3. Spoon one can of pie filling in greased 13×9-inch baking dish.  Cover with half of noodles. Cover with cheese mixture. Top with remaining noodles. Cover with second can of pie filling.

4. Combine flour, 1/3 cup brown sugar, oats, cinnamon and nutmeg in a small bowl.  Cut in butter until mixture is crumbly.

5. Sprinkle over pie filling. Bake 45 minutes uncovered.

6. Prepare garnish by blending sour cream and remaining 1/3 cup of brown sugar in small bowl.  Cover and refrigerate. When ready to serve, cut into squares and garnish.