Ingredients
For the Apple Filling:
4 cups peeled, diced apples (about 4 medium apples)
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon juice
¼ teaspoon salt
2 tablespoons butter (optional, for richness)
For the Layers:
2 cans (8-count each) refrigerated cinnamon rolls with icing
½ teaspoon ground cinnamon (optional, for dusting between layers)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish.
Make the Apple Filling:
In a saucepan over medium heat, combine diced apples, sugar, cornstarch, cinnamon, lemon juice, and salt.
Stir occasionally and cook for 5–7 minutes, until the apples begin to soften and the mixture thickens.
Optional: Add butter for a richer filling. Set aside to cool slightly.
Prepare Cinnamon Roll Base:
Open the cans of cinnamon rolls and set aside the icing for later. Flatten each cinnamon roll slightly with your hands or a rolling pin.
Assemble the Lasagna:
Layer 1: Place a layer of flattened cinnamon rolls on the bottom of the baking dish, pressing them together to form a base.
Layer 2: Spoon half of the apple filling over the base.
Layer 3: Add another layer of flattened cinnamon rolls on top of the apples.
Layer 4: Top with the remaining apple filling.
Layer 5: Finish with a final layer of flattened cinnamon rolls.
Bake:
Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, until golden and bubbly.
Add Icing:
Drizzle the reserved cinnamon roll icing over the warm “lasagna” after baking.
Serve:
Let it cool for 5–10 minutes before slicing. Serve warm—delicious on its own or with a scoop of vanilla ice cream!
