Fabulous Fruit Lasagna Recipes

FRESH FRUIT BREAKFAST LASAGNA

Steps:

• To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
• To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
• Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

FABULOUS LASAGNA

Steps:

• Heat oven to 350°F.
• Crumble sausage into large skillet; cook on medium-high heat until evenly browned, stirring occasionally. Meanwhile, mix egg, ricotta, seasonings and 1 cup mozzarella until blended.
• Drain sausage. Spread 1/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, 1/4 each of the ricotta mixture and sausage, and a scant 1/2 cup pasta sauce. Repeat layers 3 times. Top with remaining cheeses; cover.
• Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 10 min. before cutting to serve.

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

FRUITY DESSERT LASAGNA

Steps:

• 1. Cook the lasagna noodles boiling them only 3 minutes, drain. They will continue to cook while they are baking.
• 2. Drain the frozen fruit, reserving the juice for another use. Like a wonderful evening beverage if you catch my drift?
• 3. Beat the eggs + the yolk once they are well mixed add the sugar, sour cream, cinnamon, vanilla.
• 4. Add the fruit to the egg mixture and gently mix to incorporate.
• 5. Butter a 9 X 12 inch baking pan.
• 6. Starting with the noodles, layer a single layer of the noodles, then the fruit then the noodles ending with the egg mixture.
• 7. Bake about 1 hour at 350 "depending on your oven" till it is all golden brown.
• 8. Whip the heavy cream till it forms stiff peaks, add the almond flavoring and mix for 1 minute longer.
• 9. When you are ready to serve top with whipped topping and dust with the toasted crushed almonds.

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.