Italian apple cream lasagna

9 oven ready lasagna noodles
1/3 cup of butter
6 Granny Smith apples, peeled, cored and sliced
1/3 cups of packed brown sugar
1/2 cup of toasted, chopped pecans
2 teaspoons of ground cinnamon
1 package of light cream cheese, softened
1 egg
1 teaspoon of vanilla
1 cup of Whipping cream, whipped
1/2 cup of fresh breadcrumbs
1/4 cup of granulated sugar

Place the noodles in a 11 x 7 inch baking dish, cover with warm water and soak 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 large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla. Fold whipped cream into cream cheese mixture in thirds and set aside. Melt remaining butter. In small bowl, combine breadcrumbs, sugar and melted butter. Spread half of the apple mixture in bottom of same baking dish. Layer with 3 noodles.
Spread with half of cream cheese mixture, and layer with 3 more noodles. Spread with remaining apple mixture and layer with last three noodles. Top with remaining cream mixture and sprinkle with breadcrumb mixture. Bake at 305 F for 30 minutes. Let stand 20 minutes before serving.