Dessert Lasagna

Dessert Lasagna

Ingredients

  • 12 pieces lasagna
  • 4 cups ricotta cheese
  • 1 cup granulated sugar, divided
  • 8 kiwis, peeled
  • 4 cups strawberries, washed and trimmed, 8 reserved for garnishing
  • 4 cups blackberries, washed
  • 1/2 cup toasted, sliced almonds
  • Mint sprigs, to garnish

Instructions

  1. Cook the pasta according to package directions. Rinse, drain and set aside.
  2. In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
  3. In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
  4. In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
  5. In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
  6. Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
  7. Reserve 1/4 cup of each of the purees to use as a garnish when serving.
  8. To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta.
  9. Cover tightly with plastic and refrigerate overnight.
  10. Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates.
  11. Decorate the plates with dots of reserved purees.
  12. Garnish each piece of lasagna with a strawberry and a sprig of mint.

Yield: 8 servings

Recipe and photo used with permission from: American Pasta Association

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