BANZA LASAGNA RECIPES

Name: Banana Pudding Lasagna
Prep time: 10 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 1 1/2 c. finely crushed Nilla Wafers; 4 tbsp. melted butter; Pinch kosher salt; 2 (8-oz.) blocks cream cheese, softened; 3/4 c. granulated sugar; 2 c. heavy cream; 1 tsp. pure vanilla extract; 1 (3.4-oz.) package instant vanilla pudding mix; 1 3/4 c. whole milk; 5 large ripe bananas, sliced; 48 Nilla wafer, plus more, crushed, for garnish

BANANA PUDDING LASAGNA - HOW TO MAKE BANANA PUDDING LASAGNA

Banana Pudding Lasagna - How to Make Banana Pudding Lasagna image

Banana Pudding Lasagna is a fun way to jazz up the flavors from the classic dessert. Find the recipe on Delish.com.

Provided by DELISH.COM

Categories dinner party picnic dessert fruit

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 c. finely crushed Nilla Wafers
4 tbsp. melted butter
Pinch kosher salt
2 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
2 c. heavy cream
1 tsp. pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
5 large ripe bananas, sliced
48 Nilla wafer, plus more, crushed, for garnish

Steps:

Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside. Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture. Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered. Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve.

ZUCCHINI AND EGGPLANT BANZA LASAGNA – BITT NUTRITION

Zucchini and Eggplant Banza Lasagna – Bitt Nutrition image

Provided by bittnutrition

Categories Dinner

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 box of Banza lasagna
1 large eggplant, sliced thin 3.0mm
2 zucchini, sliced thin 3.0 mm
3 cups tomato sauce*
1 (15oz) container part skim ricotta cheese
1 egg
1 tsp Italian seasoning
1.5 cups mozzarella, shredded, divided

Steps:

Preheat oven to 350 °F.
Slice zucchini and eggplant on a medallion, keep skin on. On a tray, place a layer of paper towels and a single layer of eggplant/zucchini, sprinkle salt and repeat. Let it sit for 20 minutes to eliminate the water (See pictures).
On a greased baking sheet, lay eggplant on a single layer, drizzle or brush little olive oil and bake for 15 minutes.
In a medium bowl, mix ricotta, 1/2 cup mozzarella, Italian seasoning, and egg.
Layer: sauce, Banza lasagna, ricotta mixture, zucchini, eggplant, finish the top layer with 1 cup mozzarella.
Bake for 25-30 minutes. If you want your cheese crispy like mine, broil for 5 minutes.
Enjoy!

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