Fruity dessert lasagna

Irisa Raina 9


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.


★★★★★ 1 vote

10 -12
20 Min
1 Hr


  • ·
    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

How to Make Fruity dessert lasagna


  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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