Pumpkin Cheesecake Lasagna Recipe 395

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

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.

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

Steps:

• Preheat oven to 350ºF. Butter a 9×13" baking dish and set aside.
• In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, sugar and cinnamon. Stir in the melted butter. Press the crumbs down firmly into the pan. Bake for 8 to 10 minutes. Allow to cool completely.
• For the second layer, beat the cream cheese in a large bowl with an electric mixer. Slowly add the sugar and vanilla then beat until smooth. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.
• For the third layer, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread on top of the second layer. Refrigerate for at least 10 minutes.
• Top with cool whip and chopped pecans.