Apricot Crumble Lasagna

Ingredients

Apricots

4 cups, sliced

Granulated sugar

3/4 cup

Lemon juice

2 tablespoons

Cornstarch

2 tablespoons

Mascarpone cheese

2 cups

Heavy cream

1 cup

Vanilla extract

1 teaspoon

Graham crackers

2 cups, crushed

Butter

1/2 cup, melted

Brown sugar

1/2 cup

Cinnamon

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the sliced apricots, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and set aside to cool slightly.
3. In a mixing bowl, beat together the mascarpone cheese, heavy cream, and vanilla extract until smooth and creamy.
4. In another bowl, mix the crushed graham crackers, melted butter, brown sugar, and cinnamon until well combined to create the crumble topping.
5. To assemble the lasagna, spread a thin layer of the apricot filling on the bottom of a 9x13 inch baking dish.
6. Place a layer of graham cracker mixture on top of the apricot filling, pressing down gently.
7. Spread a layer of the mascarpone mixture over the graham cracker layer.
8. Repeat the layers, alternating between apricot filling, graham cracker layer, and mascarpone mixture, until all ingredients are used, ensuring the last layer is the crumble topping.
9. Bake in the preheated oven for 30-35 minutes, or until the crumble topping is golden brown and the filling is bubbly.
10. Remove from the oven and allow to cool for at least 10 minutes before serving. This dessert can be served warm or chilled, based on your preference.