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    You are in: Home / Recipes / Apple Cream Lasagna Recipe
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    Apple Cream Lasagna

    Average Rating:

    2 Total Reviews

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    • on February 10, 2007

      This had a wonderful flavor, but my family and I just couldn't get over the texture of the lasagna noodles. I'd use parts of this recipe again.

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    • on September 12, 2004

      This is a very delightful recipe. I did not have an 11 X 7 baking dish in the house. I used my deep dish 9 1/2 X 5 and it worked fine. I just had to bake it a little longer. Soaking the pasta sheets came out fine, they felt just like fresh pasta when I removed them from the water and held up beautifully. I didn't use the pecans and I used walnuts in place of the bread crumbs. I didn't realize that the 1/3 cup of butter had to be divided until after I read it again, in my haste, I had already melted the whole 1/3 cup. But managed to just remove 2 Tablespoons of the melted butter and combine it my topping mixture. I know better and I should have read the entire directions carefully and I would have caught it. Thank you for sharing this recipe, it was a big hit during coffee break, not a nibble left!

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    Nutritional Facts for Apple Cream Lasagna

    Serving Size: 1 (266 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 537.7
    Calories from Fat 286
    Total Fat 31.7 g
    Saturated Fat 16.7 g
    Cholesterol 109.0 mg
    Sodium 243.0 mg
    Total Carbohydrate 56.6 g
    Dietary Fiber 4.5 g
    Sugars 27.1 g
    Protein 9.4 g


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