Tre Stelle® Ricotta Blueberry Dessert Lasagna

Fresh lasagne noodles makes this a truly unique dessert!
My Favs

Cheese: Ricotta   Course: Desserts

Makes 9-12 servings


1 tub | 475g
Tre Stelle® Traditional Ricotta Cheese

½ cup | 125 mL
granulated sugar

½ cup | 125 mL
whipping cream

3 eggs

1 cup | 250 mL
fresh blueberries

¾ cup | 175 mL
dried cranberries

1 tsp | 5 mL
almond extract

1/3 cup | 75 mL
butter, softened

¼ cup | 50 mL

½ cup | 125 mL
brown sugar

1 tsp | 5 mL
lemon zest, finely grated

½ cup | 125 mL
sliced almonds

½ cup | 125 mL
rolled oats

9-10 lasagna noodles, cooked to al dente

non-stick cooking spray


Preheat oven to 350ºF (175ºC)

Filling: In a medium bowl combine Ricotta, granulated sugar and whipping cream. Beat with an electric mixer or pulse using a food processor until smooth. Add eggs one at a time, beating after each addition. Refrigerate until ready to use. In a small bowl combine blueberries, dried cranberries and almond extract, stir, set aside. Topping: Combine all ingredients and mix with a fork until crumbly; set aside.

Noodles: Fill a 6-quart saucepan with water, add butter and bring to a boil. Add lasagna noodles one at a time and stir gently. Boil for approximately 5 minutes, or until noodles are tender. Drain into a colander and pour cold water over noodles. When noodles are cool enough to handle place each noodle on a cookie sheet coated with non-stick cooking spray until ready to assemble.

Assembly:Coat a 9” x 9” baking dish with cooking spray. Line the bottom of the dish with 3 noodles, trimming to fit. Spread half of the Ricotta mixture over noodles, top with one third of the blueberry/cranberry mixture. Repeat process to create two layers of ricotta and fruit and finish with a third layer of noodles, top with remaining blueberry/cranberry mixture and topping.

Cover with aluminum foil and bake for 30 minutes. Remove foil pan and bake for another 15 minutes. Remove from oven and allow to cool for 20 minutes before serving


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Created By: Tre Stelle Kitchen

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