Total Time
1hr
Prep 1 hr
Cook 0 mins

I found this at the National Pasta Association website, and thought that it was a very interesting looking recipe. I'm not sure that I would be able to finish off something like this (in terms of eating it), but it would definitely be fun to try out!

Ingredients Nutrition

Directions

  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 lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
  9. Spoon 1/3 of the ricotta on top and spread it evenly.
  10. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.
  11. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
  12. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
  13. Lay on 3 more pieces of pasta and cover with the remaining cheese.
  14. Pour the blackberries puree over the cheese and sprinkle with blackberries.
  15. Top with a final layer of pasta.
  16. Cover tightly with plastic and refrigerate overnight.
  17. 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.

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