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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Imagine turning an apple pie into a lasagne-type of dish, oozing with baked apples, cinnamon and sugar. Think of the flavors of the pie all combined into a one pan dish layered as you would a lasagne. This is an apple kugel recipe made in a loaf pan that is perfect for breakfast, a brunch buffet or would even stand up against your favorite apple pie for dessert. Ingredients:
1 pound lasagna noodles, uncooked or use the no-cook lasagne noodles |
1 24-ounce container low-fat cottage cheese |
2 tsp vanilla |
1/4 tsp salt |
5 tart apples, cored, peeled, and thinly sliced |
1/2 c. sugar |
1 tsp cinnamon |
1 tb fresh orange zest |
2 cups raisins (optional) |
2 cups unsweetened applesauce |
1 cup chopped walnuts or pecans |
optional: dried cranberries or fresh halved seedless white grapes |
Directions:
1. Prepare pasta according to package directions.
2. Drain and rinse in cold water.
3. Separate noodles.
4. In food processor or blender, puree the cottage cheese and mix in vanilla and salt.
5. Mix cinnamon with apples.
6. Sprinkle the apples with the sugar.
7. Mix raisins into applesauce.
8. Add walnuts or pecans.
9. Spray 9- x 13-inch baking dish with vegetable cooking spray.OR use a large loaf pan and spray, too OR cover pan with Release Aluminum foil.
10. Starting with lasagna noodles, make layers of applesauce mixture, cottage cheese mixture, and apples, ending with a layer of lasagna.
11. Bake at 350° for 45 minutes, or until the apples are tender.
12. Serve hot or cold, or reheat in microwave.
13. Makes 12 servings.
14. This is really great when served at room temperature and made in a long loaf pan. If you use the Release foil by Reynolds brand, you can take the entire loaf out of the pan and slice it after its cooled completely. This is lovely when served on a small plate with some fresh fruit.
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