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Strawberries: Dessert Lasagna

Source of Recipe

by scooby


List of Ingredients

12 pieces lasagna
4 cups ricotta cheese
1 cup 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



Recipe

Cook the pasta according to package directions. Rinse, drain and set aside.

In a medium bowl, stir together the ricotta cheese and 1/2 cup of the sugar, then set aside.

In food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set aside. Rinse processor bowl.

In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set aside. Rinse processor bowl.

In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside. Reserve 1/4 cup of each of the purees to use as a garnish when serving.

Slice the kiwis into 1/4 inch rounds. slice the strawberries into 1/8 inch pieces. Slice the blackberries in half.

To assemble the lasagna, first cover bottom of a 9x13 glass baking pan with pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly.

Pour the kiwi puree over the cheese; arrange the kiwi slices on the puree

Lay on 3 more pieces of pasta and top with 1/2 of the remaining chesse. Pour strawberry puree over the cheese and sprinkle with sliced strawberries.

Lay on 3 more pieces of pasta and top with remaining cheese. Pour the blackberry puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. cover and refrigerate overnight.

Just before serving, sprinkle the lasagna with the remaining 2 tablespoons of sugar and the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plate with dots of reserved purees. Garnish each piece with a strawberry and a sprig of mint.