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Apple Cream Lasagne

9 oven ready lasagne noodles
1/3 cup butter
6 granny smith apples, peeled, cored and sliced
1/3 cup packed brown sugar
1/2 cup toasted, chopped pecans
2 teaspoons ground cinnamon
1 package light cream cheese, softened
1 egg
1 tablespoon vanilla
1 cup whipping cream, whipped
1/2 cup fresh breadcrumbs
1/4 cup granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with warm water
and soak 20 minutes. Drain and set aside. Meanwhile, in saucepan,
melt 1/4 cup butter over medium heat. Add apples, cover and cook
10 minutes, or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and cinnamon; set
aside. Place cream cheese and remaining brown sugar in large bowl.
Beat 3 minutes or until light and fluffy. Beat in egg and vanilla.
Fold whipped cream into cream cheese mixture in thirds and set
aside. Melt remaining butter. In small bowl, combine breadcrumbs,
sugar and melted butter. Spread half of the apple mixture in bottom
of same baking dish. Layer with 3 noodles. Spread with half of
cream cheese mixture, and layer with 3 more noodles. Spread with
remaining apple mixture and layer with last three noodles. Top
with remaining cream mixture and sprinkle with breadcrumb mixture.
Bake at 305 F for 30 minutes. Let stand 20 minutes before serving.


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