Ingredients
Scale
- 1 (15 ounce) container ricotta cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/4 cup powdered sugar (optional, for dusting)
- Red, white, and blue sprinkles (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, beat together ricotta cheese, sweetened condensed milk, and vanilla extract until smooth and creamy. Gently fold in the heavy cream.
- Step 2: Unroll one pie crust and carefully press it into the bottom of a 9×13 inch baking dish. Trim and crimp the edges as needed.
- Step 3: Spread the ricotta mixture evenly over the pie crust in the baking dish.
- Step 4: Arrange the blueberries and sliced strawberries in a decorative pattern on top of the ricotta mixture, creating a patriotic design (e.g., stripes or a flag).
- Step 5: Carefully unroll the second pie crust and place it over the top of the berry mixture. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Step 6: Bake for 30-35 minutes, or until the crust is golden brown and the filling is set. Let cool completely before dusting with powdered sugar and adding sprinkles (optional). Serve chilled.
Notes
- Store leftover lasagna dessert in the refrigerator for up to 3 days, covered tightly with plastic wrap.
- For perfectly warmed slices, reheat individual portions in the microwave for 30-45 seconds, or until heated through.
- Serve this delightful dessert with a scoop of vanilla ice cream for an extra touch of sweetness and coolness.
- To prevent the bottom crust from getting soggy, pre-bake it for 5-7 minutes before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American