Yummy Peach Lasagna Recipes

PEACHES 'N CREAM LASAGNA

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

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.

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.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.