Served as main course. Vegetarian dish. Speciality: Low Sodium diet.

9 oven-ready Lasagna 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 (8 ounce) package light Cream Cheese, softened

1 Egg

1 teaspoon Vanilla

1 cup Whipping Cream, whipped

1/2 cup fresh Breadcrumbs

1/4 cup granulated Sugar

Place lasagna noodles in a 11 by 7 inch baking dish. Cover with warm water and soak for 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 a large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla. Fold whipped cream into cream cheese mixture. Set aside. Melt remaining butter in small saucepan. Add breadcrumbs, sugar and melted butter. Spread half of the apple mixture in bottom of the 11 by 7 baking dish. Layer with 3 noodles. Spread with half of the cream mixture, and layer with 3 more noodles. Spread with remaining apple mixture and layer with last 3 noodles. Top with remaining cream mixture and sprinkle with breadcrumb mixture. Bake in preheated 350F (180C) degree oven for 30 minutes. Let stand 20 minutes before serving.

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 8

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