Prepare the pie filling first:

1. Place apples in a medium saucepan, pour lemon juice over top and stir to combine. Add the maple syrup and dry ingredients. Mix well to coat the apples.
2. Cook apples on the stove over medium heat, adding 1-2 tablespoons of water to prevent sticking as needed. Continue cooking, stirring occasionally for 10-15 minutes until the apples are just soft and tender but not mushy. Remove from heat to cool
3. While the pie filling is cooking, prepare the filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.

For the cream cheese filling:

1. Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
2. Beat the cream cheese on medium-high speed until it’s smooth and free of lumps. Next add the sugars and cinnamon and beat until well combined, followed by the vanilla and caramel and mix to incorporate. Finally, slowly fold in the prepared whipped cream until it’s completely smooth.

To assemble the lasagna:

1. Prepare another batch of whipped cream as instructed above. Keep refrigerated while you’re layering the lasagna.
2. Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You may need to break the crackers into pieces in order to get into the nooks and crannies.
3. Cover the graham crackers with half of the cream cheese filling. spreading evenly. Spoon half of the apple pie filling over cream cheese and spread evenly. Repeat each layer, graham crackers and remaining cream cheese and apple filling.
4. Add a third layer of graham crackers on top and then spread the prepared whipped cream over top. Chill for 3-4 hours before serving. Drizzle with caramel sauce and toffee bits before serving.