Most Delicious Pumpkin Bread Recipe Recipe For Lasagna

DELICIOUS PUMPKIN BREAD

Steps:

• In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

PUMPKIN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
• Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
• Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
• Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
• Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

PUMPKIN LASAGNA

Steps:

• Preheat oven to 325 degrees. Spray a 9x13 baking dish with nonstick spray.
• Add the gingersnaps and butter to a greased 9x13 baking dish and stir until the cookie crumbs are moist. Press evenly into the dish.
• Bake for 10 minutes and cool completely.
• Add the cream cheese, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until smooth and creamy.
• Spread mixture over the cooled cookie crust.
• Add the pudding, milk, pumpkin, and pumpkin spice to a large bowl and whisk until well combined and somewhat thickened.
• Fold the Cool Whip into the pumpkin mixture until smooth.
• Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or overnight before serving.
• Serve with additional whipped topping, if desired.

PUMPKIN CHEESECAKE LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a 13″x9″ baking dish with cooking spray.
• In a large bowl, combine flour, sugar, and chopped nuts.
• Add butter to flour mixture and mix well.
• Press into the baking dish.
• Bake for 15-18 minutes until the crust is golden brown.
• Remove the dish from the oven. Cool completely on a wire rack.
• Cream together softened cream cheese and sugar until smooth.
• Stir in one 8-ounce container of whipped topping until smooth.
• Spread the cream cheese and whipping topping mixture over the crust.
• Place in the refrigerator to chill at least 30 minutes.
• In a large bowl, combine pudding mix and milk until smooth and creamy.
• Fold in pumpkin and spice until smooth and creamy.
• Spread over the cream cheese layer.
• Place in refrigerator to chill at least 15 minutes or until pudding is set.
• Spread the second 8-ounce container of whipped topping over the pudding layer.
• Sprinkle with chopped pecans.
• Place in refrigerator until ready to serve for at least 4 hours.
• Store leftovers in the refrigerator.