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Lychee Lasagna

Makes 12 to 15 Servings

2 cups (8 ounces) shredded Cheddar cheese
1 cup of ricotta cheese
1 egg, lightly beaten
1/4 cup granulated sugar
1 teaspoon almond extract
40 ounces of fresh chopped lychees
8 uncooked lasagna noodles, cooked, rinsed, and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoons ground cinnamon
Dash of ground nutmeg
3 tablespoons margarine
1 cup dairy sour cream
1/3 cup packed brown sugar

Combine Cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread half of chopped lychees over bottom of greased 13x9-inch pan. Layer 1/2 of the noodles over lychees, then spread cheese mixture over noodles. Top with remaining noodles, then remaining lychees.

Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in margarine until crumbly. Sprinkle over lychees. Bake in preheated 350 F. oven for 45 minutes. Cool 15 minutes.

Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in a small bowl until smooth. Cover; refrigerate.

To serve, cut lasagna into squares and garnish with sour cream mixture.

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