BERRY DESSERT LASAGNA
Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into "noodles."
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
STRAWBERRY LASAGNA DESSERT
Posting as a request for a strawberry pan dessert.Have had this recipe for awhile, just waiting for strawberry season to try it! Found elsewhere on the internet. Apparently the kirsch can be successfully replaced with apple juice. Cook time listed is for chilling.
Provided by Rhonda J
Categories Dessert
Time 4h30m
Yield 1 9x13 inch pan, 10 serving(s)
Number Of Ingredients 9
Steps:
- Beat the cream cheese, pudding mix, icing sugar and milk in a mixer bowl at high speed until smooth.
- Combine the strawberries, kirsch and sugar in a medium bowl, mixing well.
- Remove 1 cup of the strawberry mixture.
- Puree in a food processor and reserve.
- Slice the pound cake into 1/2 inch slices.
- Line a 9x13 inch dish with a layer of cake.
- Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake slices in prepared dish.
- Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture.
- Swirl the remaining strawberry mixture over top.
- Chill for 4-8 hours.
- Beat whipping cream in small mixer bowl until stiff peaks form.
- Cut the dessert into 3 inch squares to serve.
- Top with reserved strawberry puree and whipped cream.
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
SUMMERTIME DESSERT LASAGNA
Delicious lasagna made with graham crackers, banana pudding, cream cheese frosting, and fresh fruit layers. The whole family will love this treat on a hot summer day. Great for get-togethers as well.
Provided by Kari Chappell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h
Yield 16
Number Of Ingredients 10
Steps:
- Combine 4 kiwis and 2 tablespoons sugar in a food processor; puree until smooth. Transfer puree to a bowl. Rinse the food processor bowl.
- Combine 2 cups strawberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl. Rinse the food processor bowl.
- Combine 2 cups blackberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl.
- Cut remaining kiwis into 1/4-inch slices. Cut remaining strawberries into 1/8-inch slices. Cut remaining blackberries in half.
- Place 4 graham crackers in a resealable plastic bag; seal. Crush with a rolling pin.
- Mix remaining sugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl.
- Cover the bottom of a 9x13-inch glass pan with whole graham crackers. Spread 1/3 of the ricotta cheese mixture evenly on top. Cover with kiwi puree and kiwi slices. Lay more whole graham crackers on top. Spread 1/2 of the remaining ricotta cheese mixture over crackers. Cover with strawberry puree and strawberry slices. Repeat layers with blackberry puree and halved blackberries.
- Spread whipped cream over blackberries. Garnish with crushed graham crackers and toasted almonds. Cover tightly with plastic wrap and refrigerate until flavors combine, 5 hours to overnight.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 62.5 g, Cholesterol 1.4 mg, Fat 12.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 263 mg, Sugar 42.7 g
STRAWBERRY AND BLUEBERRY LASAGNA
This recipe suggests a dessert version of lasagna and guidance on how to cook the filling. You can follow how you normally bake a lasagna. This works great as a dessert or for people who aren't a fan of cakes for their birthday. Serve with chocolate-hazelnut spread if desired.
Provided by geekychef01
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h23m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a 7x9-inch baking pan with cooking spray.
- Combine strawberries, 1 cup white sugar, blueberries, and 1 tablespoon water in a saucepan over low heat; cook and stir until mixture is syrupy but berries are still intact, 5 to 10 minutes. Stir in red wine slowly. Add lemon juice; cook until flavors combine, about 5 minutes. Remove from heat and let cool, about 10 minutes.
- Pour remaining 1/2 cup sugar into a large pot of water; bring to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Spread 1/3 of the berry mixture in the bottom of the prepared pan. Cover with noodles. Dust noodles with confectioners' sugar. Repeat layers with remaining berry mixture, noodles, and confectioners' sugar. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 20 minutes. Uncover and continue baking until noodles are tender, about 10 minutes. Dust with confectioners' sugar. Let cool, about 10 minutes. Cut into slices.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 77.3 g, Fat 1 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 92.5 mg, Sugar 52.7 g
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