Ingredients
Scale
- 1 (15 ounce) container ricotta cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 12 ounces fresh strawberries, sliced
- 12 ounces fresh blueberries
- 1 box (16 ounces) refrigerated lasagna noodles
- 1 cup heavy cream, whipped
- Red, white, and blue sprinkles
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Mix until well combined. Gently fold in 1/4 cup heavy cream and sweetened condensed milk.
- Step 2: Spread a thin layer of the ricotta mixture in the bottom of a 9×13 inch baking dish. Arrange a layer of lasagna noodles over the ricotta mixture, slightly overlapping if needed.
- Step 3: Layer half of the sliced strawberries and blueberries evenly over the noodles. Spread half of the remaining ricotta mixture over the berries. Repeat layers: noodles, remaining berries, remaining ricotta mixture. Top with the remaining lasagna noodles.
- Step 4: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the noodles are tender and the filling is heated through.
- Step 5: Let the lasagna cool slightly before spreading the whipped cream evenly over the top. Garnish with red, white, and blue sprinkles.
- Step 6: Refrigerate for at least 30 minutes before slicing and serving.
Notes
- Store leftover lasagna dessert in an airtight container in the refrigerator for up to 3 days.
- For warm, gooey goodness, reheat individual slices in the microwave for 30-60 seconds, or until heated through.
- Serve this dazzling dessert with a scoop of vanilla ice cream for an extra special touch of sweetness.
- To prevent the lasagna from becoming soggy, ensure the ricotta mixture is not too wet; consider draining excess liquid from the ricotta before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American