Apricot Cobbler Lasagna

Ingredients

Graham cracker crumbs

1 cup

Vanilla extract

1 teaspoon

Whipped cream

1 cup, plus extra for serving

Cream cheese

8 ounces, softened

Lasagna noodles

9 sheets, cooked

Ground cinnamon

1 teaspoon

Lemon juice

1 tablespoon

Cornstarch

2 tablespoons

Granulated sugar

3/4 cup

Fresh apricots

4 cups, pitted and chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the chopped apricots, 1/2 cup of sugar, cornstarch, lemon juice, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually fold in the whipped cream and vanilla extract until well combined and creamy.
4. Spread a thin layer of the apricot mixture on the bottom of a 9x13-inch baking dish.
5. Layer 3 cooked lasagna noodles over the apricot mixture, followed by a generous layer of the cream cheese mixture.
6. Repeat the layers: add another layer of the apricot mixture, then noodles, and more cream cheese mixture. Continue this process until all ingredients are used, finishing with a layer of cream cheese mixture on top.
7. Sprinkle the graham cracker crumbs evenly over the top layer of cream cheese mixture.
8. Bake in the preheated oven for 30-35 minutes, or until the cobbler lasagna is golden and bubbly.
9. Allow to cool for about 10-15 minutes before serving. Serve warm or at room temperature with additional whipped cream if desired.