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Chef with red wine glass


Makes 16 servings.

1 pound Lasagna noodles, uncooked
1 24-ounce container low-fat cottage cheese
1 teaspoon vanilla
1/4 teaspoon salt
5 tart apples, cored, peeled, and thinly sliced
1 teaspoon cinnamon
2 cups raisins (optional)
2 cups unsweetened applesauce
1 cup grated cheddar cheese

Prepare pasta according to package directions.
Drain and rinse in cold water. Separate noodles on waxed paper.

In food processor or blender, puree the cottage cheese and mix in vanilla and salt. Mix cinnamon with apples. Mix raisins into applesauce.

Spray 9- x 13-inch baking dish with vegetable cooking spray. Starting with lasagna, layer lasagna, applesauce mixture, cottage cheese mixture, and apples, ending with a layer of lasagna. Top with cheddar cheese.

Bake at 350° for 45 minutes, or until the apples are tender and cheese is bubbly.
Serve hot or cold, or reheat in microwave.

Approximate Nutritional Analysis (per serving): calories, 273; protein, 10 g; carbohydrates, 49 g; dietary fiber, 5 g; fat, 4 g; cholesterol, 11 mg; sodium, 264 mg; 13% calories from fat.

U.S. Apple Association -



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