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


  • 1Cook the lasagna noodles boiling them only 3 minutes, drain.
    They will continue to cook while they are baking.
  • 2Drain the frozen fruit, reserving the juice for another use. Like a wonderful evening beverage if you catch my drift?
  • 3Beat the eggs + the yolk once they are well mixed add the sugar, sour cream, cinnamon, vanilla.
  • 4Add the fruit to the egg mixture and gently mix to incorporate.
  • 5Butter a 9 X 12 inch baking pan.
  • 6Starting with the noodles, layer a single layer of the noodles, then the fruit then the noodles ending with the egg mixture.
  • 7Bake about 1 hour at 350 “depending on your oven” till it is all golden brown.
  • 8Whip the heavy cream till it forms stiff peaks, add the almond flavoring and mix for 1 minute longer.
  • 9When you are ready to serve top with whipped topping and dust with the toasted crushed almonds.

Printable Recipe Card

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