Amazing Pumpkin Lasagna Food

PUMPKIN LASAGNA

Steps:

• Prepare pasta as directed. Combine the one cup of grated Romano or Parmesan cheese with the grated mozzarella. Set aside.

PUMPKIN LASAGNA

Steps:

• Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
• Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
• Mix cream cheese and powdered sugar until it's light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
• Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it's smooth. Spread over top of cheesecake layer.
• Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

DAMION

Steps:

• 1 Preheat oven to 350°F. 2 Heat olive oil in large sauté pan and sauté onions over medium heat until translucent. 3 Add sausage, breaking into small pieces and sauté until just cooked through. 4 Add mushrooms and garlic cooking until mushrooms are tender, about 5 minutes. 5 Add wine and reduce by half. 6 Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes. 7 Mix together pumpkin and egg, set aside. 8 Mix together the ricotta, 1 cup mozzarella and Romano. 9 Spread a ladle of sauce in the bottom of a lasagna pan. Top with lasagna noodles, 1/2 pumpkin mixture, 1/2 of sliced zucchini, 1/2 of the cheese and then repeat. 10 Top with remaining 1 1/2 cups mozzarella cheese and bake 40 minutes. 11 Let rest for 15 minutes prior to serving.

PUMPKIN LASAGNA RECIPE

Steps:

• In a large bowl, beat together the cream cheese and sugar until light and fluffy. Slowly add in the 1/4 cup of milk. Then stir in 1 1/4 cup of Cool whip.
• In a separate bowl, whisk together the pudding mix, the 3 1/4 cups of cold milk, pumpkin puree and pumpkin pie spice until smooth and thick.
• Then assemble the lasagna: spread a thin layer of the cream cheese mixture in the bottom of a 9X13 pan. Top with half of the graham crackers. The pour half of the pudding mixture on top of the crackers and top with half of the remaining cream cheese mixture. Drizzle with half of the caramel (save the rest for serving) and then repeat the layers ending with the cream cheese mixture. Top with the remaining cool whip.
• Place the lasagna in a freezer for 1 hour or in the refrigerate for 4 hours before serving.
• When you're ready to serve, drizzle the top of the lasagna with the remaining caramel and top with the chopped pecans.
• Enjoy!

ROAST PUMPKIN & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
• Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
• Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
• For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
• Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.