MONELL'S STRAWBERRY LASAGNA
Strawberry Lasagna hails from a restaurant in Nashville, Tenn. It's absolutely delightful, made of layers of pound cake, a cream cheese filling, strawberries soaked in kirsch and strawberry sauce.
Provided by -Mary-
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- I usedSara Lee'spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
- In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners' sugar on high speed until light and fluffy.
- In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
- To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you've used all of the ingredients.
- To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.
Nutrition Facts : Calories 384.9, Fat 20.9, SaturatedFat 11.6, Cholesterol 65.5, Sodium 197.3, Carbohydrate 47.3, Fiber 2.9, Sugar 42.7, Protein 5.3
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