Dessert Lasagna Recipes

DESSERT LASAGNA

Steps:

• 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 sugar. Set aside.
• 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.
• 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.
• In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
• Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
• Reserve 1/4 cup of each of the purees to use as a garnish when serving.
• To assemble the lasagne, 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.
• Cover tightly with plastic and refrigerate overnight.
• Just before serving, sprinkle the lasagne 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. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.