Dessert Lasagna

Yes you read right! Lasagna for dessert! Use whatever fruits you enjoy for a truly delicious dessert.

Ingredients

• 12 pieces sheets of lasagne pasta)
• 4 cups ricotta cheese (can use un-flavoured cream cheese if unavailable)
• 1 cup sugar
• 4 cups strawberries – sliced
• 4 cups mango slices
• 1/2 cup chopped unsalted cashew (toasted)
• ½ cup desiccated coconut

Method

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 processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
4. In the processor, puree half the mangoes with 2 tablespoons sugar. Strain the puree and set it aside.
5. Reserve 1/4 cup of each of the purees to use as a garnish when serving
6. To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
7. Spoon 1/3 of the ricotta mix on top and spread it evenly.
8. Pour the mango puree over the cheese and arrange ¼ of the mango slices on the puree.
9. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
10. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
11. Lay on 3 more pieces of pasta and cover with the remaining cheese.
12. Top with a final layer of pasta.
13. Cover tightly with plastic and refrigerate overnight.
14. Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar, the desiccated coconut and with the toasted cashews.
15. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Serve with some of the strawberry and mango puree.

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