Best Fruity Dessert Lasagna Recipes

NO BAKE SUMMER BERRY LASAGNA

Steps:

• Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
• Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
• First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
• To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won't hold dense blueberry jello salad layer on top)
• Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
• To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it's cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
• Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
• Place in the fridge to chill until jello layer is set completely .
• Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
• Store in the fridge.

FABULOUS FRUIT LASAGNA

Steps:

• 1. Heat oven to 350˚F.
• 2. Lay 3 cooked lasagna (or chocolate) noodles in the bottom of 9-inch-square glass or metal baking pan you've coated with nonstick spray or buttered.
• 3. In a large bowl, combine the ricotta and mascarpone cheeses, white sugar, and egg, and beat until almost smooth.
• 4. In a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, cloves, chili powder, and melted butter. Mix well.
• 5. Gently fold the sliced strawberries into the raspberries, blackberries and blueberries, being careful not to crush the raspberries.
• 6. Top the first layer of lasagna noodles with one-third of the berry mixture followed by one-third of the flour-sugar-spice mixture and one third of the cheese-egg-sugar mixture. Repeat, adding two more layers of all three components.
• 7. Bake for 45 minutes in an oven or over indirect heat in covered barbecue grill, until the top is golden brown and the filling is bubbling. Remove, cool for 10-15 minutes, and then serve with fresh whipped cream or vanilla ice cream.

BERRY DESSERT LASAGNA

Steps:

• Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
• Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
• Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

FRUITY DESSERT LASAGNA

Steps:

• 1. Cook the lasagna noodles boiling them only 3 minutes, drain. They will continue to cook while they are baking.
• 2. Drain the frozen fruit, reserving the juice for another use. Like a wonderful evening beverage if you catch my drift?
• 3. Beat the eggs + the yolk once they are well mixed add the sugar, sour cream, cinnamon, vanilla.
• 4. Add the fruit to the egg mixture and gently mix to incorporate.
• 5. Butter a 9 X 12 inch baking pan.
• 6. Starting with the noodles, layer a single layer of the noodles, then the fruit then the noodles ending with the egg mixture.
• 7. Bake about 1 hour at 350 "depending on your oven" till it is all golden brown.
• 8. Whip the heavy cream till it forms stiff peaks, add the almond flavoring and mix for 1 minute longer.
• 9. When you are ready to serve top with whipped topping and dust with the toasted crushed almonds.