Yummy Peach Lasagna Recipes

PEACHES 'N CREAM LASAGNA

Peaches 'n Cream Lasagna image

Check out this perfect summer recipe for peaches 'n cream lasagna from Delish.com!

Categories Peaches 'n Cream Lasagna summer recipe easy recipe easy dessert no bake dessert fruit dessert peaches graham cracker peach and almond

Time 2h30m

Yield 12

Number Of Ingredients 9

Ingredients

8 small peaches, sliced
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
15 graham crackers
2 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla extract
1/4 c. sliced almonds

Steps:

Macerate peaches: In a large bowl, combine peaches, brown sugar, sugar and cinnamon. Toss until the peaches are evenly coated in the sugar. Refrigerate for 30 minutes.
Make whipped cream: In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat mixture with a hand mixer until stiff peaks form.
Assemble lasagna. In a 8" square baking pan, place graham crackers in an even layer. Spread an even layer of whipped cream over the graham crackers, top with macerated peaches then sprinkle some almonds on top. Repeat three more times. Chill in refrigerated until the graham crackers have softened, about 2 hours.
Serve cold.

YUMMY PEACH LASAGNA

Yummy Peach Lasagna image

This is sooo good, with a scoop of ice cream right outta the oven! My Gram always made this, smells so good while cooking...Italians version of bread pudding..

Provided by Cassie *

Categories Breads

Time 1h15m

Number Of Ingredients 14

Ingredients

4 c peaches, peeled and sliced
zest of 1 lemon
juice of 1 lemon
approx, 8 slices of bread
1/2 c sugar
butter for toasted bread
cinnamon sugar, enough to sprinkle between layers, use as much as you want
TOPPING
1/3 c flour
1/4 c sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
4 Tbsp butter, room temperature
pinch of salt

Steps:

1. If you're not using fresh lemon juice, use about 3 Tbsp. of lemon juice. On bread: you'll need enough slices of bread to be two layers in the baking dish. Use good, crusty, country bread. preheat oven to 350
2. Peel and slice peaches in thin segments and place in medium to large bowl. Add zest of lemon and lemon juice. Add 1/2 c. sugar and toss to coat all the peaches. Do not skip the lemon juice - it doesn't really impart much of a lemony flavor, but it will keep the edges of the peaches from browning and looking unappetizing. Set aside.
3. Take an 8x8 baking dish and figure out how many slices of bread you'll need to make two layers of bread. Toast that many slices. Butter both sides. Make a layer of double-buttered toast in the bottom of the baking dish. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Use about half the peaches. Make another layer of double-buttered toast on top of the peaches. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Pour over any juice.
4. In a small bowl, combine 1/3 c. flour, 1/4 c. sugar, brown sugar, cinnamon, salt. Cut the butter into small pieces and work the mixture together with your fingers until the mixture is well combined and looks like streusel topping you'd find on a coffee cake. Put the crumb topping as the top layer. Bake at 350°F for 1 hour. Serve warm, with ice cream.

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