Dessert Lasagna

Directions

1. 1
   Cook the pasta according to package directions.
2. 2
   Rinse, drain and set aside.
3. 3
   In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar.
4. 4
   Set aside.
5. 5
   In the food processor, puree 4 kiwis with 2 tablespoons sugar.
6. 6
   Transfer the puree to a bowl and set it aside.
7. 7
   Rinse the processor bowl.
8. 8
   In the processor, puree half the strawberries with 2 tablespoons sugar.
9. 9
   Strain the puree into a bowl and set it aside.
10. 10
    Rinse the processor bowl.
11. 11
    In the processor, puree half the blackberries with 2 tablespoons sugar.
12. 12
    Strain the puree and set it aside.
13. 13
    Slice the kiwis into 1/4-inch thick rounds.
14. 14
    Slice the strawberries into 1/8-inch thick pieces.
15. 15
    Slice the blackberries in half.
16. 16
    Reserve 1/4 cup of each of the purees to use as a garnish when serving.
17. 17
    To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
18. 18
    Spoon 1/3 of the ricotta on top and spread it evenly.
19. 19
    Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.
20. 20
    Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
21. 21
    Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
22. 22
    Lay on 3 more pieces of pasta and cover with the remaining cheese.
23. 23
    Pour the blackberries puree over the cheese and sprinkle with blackberries.
24. 24
    Top with a final layer of pasta.
25. 25
    Cover tightly with plastic and refrigerate overnight.
26. 26
    Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds.
27. 27
    Cut into 8 rectangles and use a spatula to set the pieces on dessert plates.
28. 28
    Decorate the plates with dots of reserved purees.
29. 29
    Garnish each piece of lasagne with a strawberry and a sprig of mint.