pumpkin lasagna

This Pumpkin Lasagna dessert is stacked with the most delicious layers - a Pumpkin Oreo crust, cream cheese layer, pumpkin pudding layer, and topped off with cream and white chocolate curls.

Pumpkin Lasagna Recipe

rows golden Oreos

rows pumpkin Oreos (or crushed Gingersnaps)

TB unsalted butter (melted)

oz PHILADELPHIA cream cheese (softened)

c butter

c sugar

pumpkin instant pudding

c milk

white chocolate bar (to make curls

Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.

Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.

In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.

In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.

Top off with the rest of your Cool Whip. Add white chocolate shavings.

Refrigerate at least 1 hour before serving. ENJOY!

https://content.jwplatform.com/videos/6rWYC4fn.mp4

This Pumpkin Lasagna Dessert Is Stacked With The Most Delicious Layers – A Pumpkin Oreo Crust, Cream Cheese Layer, Pumpkin Pudding Layer, And Topped Off With Cream And White Chocolate Curls.

Pumpkin Lasagna.mp4

Incredible vegetarian spinach pumpkin lasagna with layers of melty cheese and pumpkin flavors. This healthy pumpkin lasagna recipe has a full bag of spinach for extra veggies and makes the best freezer-friendly dinner!

Vegetarian Spinach Pumpkin Lasagna

For the noodles:

lasagna noodles

For the ricotta mixture:

olive oil

spinach (from 1 bag spinach)

(15 ounce) container part skim ricotta

garlic powder

salt

black pepper

For the pumpkin layer:

pumpkin puree

milk (I like unsweetened almond milk, but any milk will work)

cinnamon

nutmeg

ginger

allspice

For the layers:

mozzarella cheese, divided (approximately 12 ounces)

To garnish:

parsley sage leaves

Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren&#x27;t my favorite!)

While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.

In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.

Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.

To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.

Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.

Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.

Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.

Pumpkin Pie Dessert Lasagna is a fun twist on a Thanksgiving classic! This sweet pumpkin lasagna recipe is made up of layers of pumpkin pie, whipped cream, and lady fingers. Utterly delicious! Add this easy Thanksgiving dessert recipe to your holiday table.

Pumpkin Pie Dessert Lasagna

graham

unsalted butter (170 grams, melted (1½ sticks))

low-fat cream cheese

heavy cream (57 grams)

sugar (113 grams)

pumpkin

pumpkin pie spice (5 grams)

lite Cool Whip (566 grams, divided (2½ containers))

white chocolate (170 grams, melted)

ladyfinger cookies (124 grams)

pumpkin spice baking chips (170 grams (SEE NOTE))

pecans (114 grams, optional)

Preheat

Preheat oven to 350°F. Set out a 9x13-inch baking pan.

Crush

Place the graham crackers in a gallon Ziplock bag (sealed) and crush using a rolling pin. Crush into as small of pieces as possible. Pour melted butter into the bag and reseal, then knead the butter into the grahams until well combined. Pour the graham mixture into the bottom of the baking pan and press firmly. This will be your crust. Bake for 6-8 minutes or until golden brown. Allow to cool.

Beat

Using a hand mixer, beat the cream cheese until smooth and fluffy. Add the heavy cream and whisk until well combined. Add the powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until well combined. Add 1 (8-ounce) container of Cool Whip and whisk on high for 1-2 minutes, until fluffy and completely smooth. Set aside.

Combine

In a separate bowl, combine the other 8-ounce container of Cool Whip with the melted white chocolate. Whisk until completely combined and smooth. Set aside.

Spread

Once your crust is cooled, top with half of the pumpkin mousse and spread it around to form an even layer. Top with lady fingers (put them into even rows) and then top with the rest of the pumpkin mousse. Top the mousse with the white chocolate whip cream and spread out evenly. Spread a thin layer of regular Cool Whip (the remaining half of an 8-ounce container) over everything and sprinkle on pumpkin spice chips and pecans.

Chill

Chill in the refrigerator for at least 2 hours before serving. You can also freeze if you prefer it to be less creamy. If freezing, take out of freezer 30 minutes before serving.

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Top 3 pumpkin lasagna recipes from across the web

The most viewed pumpkin lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Lasagna Recipe

Vegetarian Spinach Pumpkin Lasagna

Pumpkin Pie Dessert Lasagna

The most viewed pumpkin lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine