Apple Apricot Breakfast Lasagna

Ingredients

• 12 lasagna noodles (about 8 ounces)
• Vegetable oil, for tossingg
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups ricotta
• 2 large eggs, plus 1 large egg yolk
• 2 tablespoons granulated sugar
• 2/3 cup apricot preserves
• 3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish
• 3 tablespoons lemon juice (from 1 large lemon)
• 1 cup dried apricots, coarsely chopped
• 1 cup dried apple rings, coarsely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 cup sliced, skin-on almonds
• Confectioners' sugar, for dusting

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