“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!”
READY IN:
1hr
SERVES:
8
UNITS:
US

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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