Caramel, Apple and Cinnamon Rolled Lasagna
Prepare the oven and gather your baking ingredients: All you need is an oven preheated to 375°F or 190°C. Coat an 8 x 8 x 2-inch ceramic or glass baking dish with nonstick cooking spray. My 7 x 9 x 2-inch ceramic dish was sufficient for the task.
Cook the apple filling until melted. A large bowl is enough to coat the apples with cinnamon, nutmeg, sugar, cornstarch and chopped apples. Mix until all the apples are coated.
Prepare the cinnamon roll tray: Cut the cinnamon rolls into quarter-inch slices. After dusting a clean work surface with flour, roll out the slices until they are thin. Don’t worry if you need to add a little flour to make them less sticky before using. To get the desired thickness, press the dough as needed.
First, prepare the baking dish by stacking the bottom and sides with the flattened cinnamon roll pieces. Pressing firmly will help the rolls adhere well to each other.
Half of the apple mixture should be spread over the base of the cinnamon rolls to form the apple and caramel layer. Finally, drizzle with a few teaspoons of caramel sauce.
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