2 (21-ounce) cans cherry pie filling
6 lasagna noodles, cooked according to package directions
1 (15-ounce) 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
Directions1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.Spread one can of cherry pie filling in baking dish. Layer 3 noodles evenly over pie filling.
3.In a medium bowl, combine ricotta cheese, eggs, and granulated sugar; mix well. Spread over noodles and top with remaining 3 noodles.
4.Spoon remaining can of pie filling over noodles. In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter, and cinnamon until crumbly. Sprinkle over pie filling.
5.Bake 40 to 45 minutes, or until heated through. Allow to cool 15 minutes.
6.Meanwhile, in a medium bowl, combine sour cream and remaining 3 tablespoons brown sugar; mix well. Drizzle over top of lasagna and serve warm.