Christmas Lasagna Dessert Recipe 385 Food

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CHRISTMAS LASAGNA DESSERT RECIPE - (3.8/5)



Christmas Lasagna Dessert Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 22

SHORTBREAD COOKIE LAYER:
3/4 cup unsalted butter-softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon salt
Red food coloring
PEPPERMINT CHEESECAKE LAYER:
8 ounces cream cheese, softened
1 cup powdered sugar
1 1/2 cup Cool Whip, thawed
1 teaspoon peppermint extract
PUDDING LAYER:
2 (3.9 ounces each) boxes white chocolate instant pudding
3 cups milk
Green food coloring
TOPPING:
1 1/2 cups cool whip
GARNISH:
2 cups mini marshmallows
Red & green sprinkles
M&M candies

Steps:

  • Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside. In a small bowl stir together flour, salt and cocoa powder. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combined. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely. To make cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. To make the green pudding layer: Whisk together 2 x 3.9 ounces boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes. Spread 1 1/2 cup Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

CHRISTMAS NIGHT LASAGNA



Christmas Night Lasagna image

I tinkered with this recipe four or five times before I got it down to what it is now. It's easy-all you do is mess up two pots-but it tastes as good as the lasagnas that are a big production.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 18

3 pounds ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 jars (28 ounces each) meatless spaghetti sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 teaspoon garlic powder
2 eggs, lightly beaten
2-1/2 cups 4% small-curd cottage cheese
1 carton (15 ounces) ricotta cheese
2 cups shredded Parmesan cheese
24 lasagna noodles, cooked and drained
12 slices part-skim mozzarella cheese

Steps:

  • In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 370 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

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