Fruity dessert lasagna

Irisa Raina 9

By
@Irisa

I made this a few years ago, and it was a huge hit. Thinking of making it for father’s day.
I also do apple dessert lasagna, maybe I’ll post that one later.


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Comments:

Serves:

10 -12

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 -16 ounce box lasagna noodles
1 -16 ounce bag frozen blueberries
1 -16 ounce bag frozen raspberries
5 large eggs + 1 yolk
2/3 cup sugar
2 cups sour cream
½ teaspoon cinnamon
¼ teaspoon vanilla
¼ teaspoon almond extract
2 cups ice cold whipping cream
1/3 cup sugar “ or to taste “
2/3 cups toasted almonds “ crushed “
unsalted butter

Directions Step-By-Step

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.

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