Ingredients for Apple Cream Lasagna
- 9 lasagna noodles
- 1/2 cup butter
- 5 medium Granny Smith apples, sliced
- 6 tablespoons brown sugar
- 1/2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 8 ounces light cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1/2 cup panko breadcrumbs
- 2 tablespoons granulated sugar
- Salt
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How to Make Apple Cream Lasagna
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain and rinse with cold water; set aside.
- In a medium saucepan, melt 1/4 cup of butter over medium heat. Add sliced apples, cover, and cook for 10-12 minutes, or until tender, stirring occasionally.
- Remove from heat and stir in 3 tablespoons of brown sugar, pecans, and cinnamon. Set aside.
- In a large bowl, beat together softened cream cheese and 3 tablespoons of brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gently fold in the whipped cream until just incorporated.
- In a small bowl, combine remaining 1/4 cup butter, panko breadcrumbs, and 2 tablespoons granulated sugar.
- In an 11x7 inch baking dish, spread half of the apple mixture evenly.
- Layer with 3 lasagna noodles.
- Spread half of the cream cheese mixture over the noodles.
- Repeat layers: 3 more noodles, remaining apple mixture, remaining 3 noodles, and remaining cream cheese mixture.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 30-35 minutes, or until golden brown and heated through.
- Let stand for 15-20 minutes before serving to allow it to set slightly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
108g
Fat
83g
Carbs
18g
