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.
FABULOUS FRUIT LASAGNA
All of the wonderful fresh fruit and ample sauce really make this recipe something fabulous indeed! We were unable to locate chocolate noodles, but the regular were still fab in their own right.
Provided by FH Browne
Categories Fruit Breakfast
Time 2h
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350˚F.
- 2. Lay 3 cooked lasagna (or chocolate) noodles in the bottom of 9-inch-square glass or metal baking pan you've coated with nonstick spray or buttered.
- 3. In a large bowl, combine the ricotta and mascarpone cheeses, white sugar, and egg, and beat until almost smooth.
- 4. In a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, cloves, chili powder, and melted butter. Mix well.
- 5. Gently fold the sliced strawberries into the raspberries, blackberries and blueberries, being careful not to crush the raspberries.
- 6. Top the first layer of lasagna noodles with one-third of the berry mixture followed by one-third of the flour-sugar-spice mixture and one third of the cheese-egg-sugar mixture. Repeat, adding two more layers of all three components.
- 7. Bake for 45 minutes in an oven or over indirect heat in covered barbecue grill, until the top is golden brown and the filling is bubbling. Remove, cool for 10-15 minutes, and then serve with fresh whipped cream or vanilla ice cream.
STRAWBERRY LASAGNA
This is a fun summer or holiday dish. My family loved it. I think I had to make it three times in a month for different celebrations when I first started making it. Some say you should add more cool whip or shaved white chocolate on top before serving, but we say it is delicious as it is.
Provided by Michelle Bates-Phipps
Categories Fruit Desserts
Time 3h35m
Number Of Ingredients 11
Steps:
- 1. Crush Oreos in the blender or a food processor. Add in melted butter. Form into crust in your pie pan and freeze.
- 2. Cream together 1/2 cup of softened butter, cream cheese, and 1 cup powdered sugar until smooth and creamy.
- 3. Add 1 1/4 cup of cool whip, combine.
- 4. Fold in chopped strawberries
- 5. Spread mixture over the crust and place it in the refrigerator.
- 6. Put jello in a large bowl, add 1/2 cup boiling water and stir until completely dissolved.
- 7. Whisk in strawberry yogurt then add in the remaining whip cream. Mix to combine.
- 8. Poor jello mixture over the cream cheese layer.
- 9. Refrigerate 2 to 3 hours until completely set.
FRUITY DESSERT LASAGNA
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.
Provided by Irisa Raina 9
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- 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.
YUMMY PEACH LASAGNA
This is sooo good, with a scoop of ice cream right outta the oven! My Gram always made this, smells so good while cooking...Italians version of bread pudding..
Provided by Cassie *
Categories Breads
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. If you're not using fresh lemon juice, use about 3 Tbsp. of lemon juice. On bread: you'll need enough slices of bread to be two layers in the baking dish. Use good, crusty, country bread. preheat oven to 350
- 2. Peel and slice peaches in thin segments and place in medium to large bowl. Add zest of lemon and lemon juice. Add 1/2 c. sugar and toss to coat all the peaches. Do not skip the lemon juice - it doesn't really impart much of a lemony flavor, but it will keep the edges of the peaches from browning and looking unappetizing. Set aside.
- 3. Take an 8x8 baking dish and figure out how many slices of bread you'll need to make two layers of bread. Toast that many slices. Butter both sides. Make a layer of double-buttered toast in the bottom of the baking dish. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Use about half the peaches. Make another layer of double-buttered toast on top of the peaches. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Pour over any juice.
- 4. In a small bowl, combine 1/3 c. flour, 1/4 c. sugar, brown sugar, cinnamon, salt. Cut the butter into small pieces and work the mixture together with your fingers until the mixture is well combined and looks like streusel topping you'd find on a coffee cake. Put the crumb topping as the top layer. Bake at 350°F for 1 hour. Serve warm, with ice cream.
FRESH FRUIT BREAKFAST LASAGNA
These fruit crepes can travel. They are also a good option for brunch! Prepare the elements ahead of time and assemble close to serving time.
Provided by REALCOOKIE
Categories World Cuisine Recipes European French
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
- To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
- Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 40 g, Cholesterol 97.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 10 g, Sodium 142.4 mg, Sugar 20 g
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