Strawberry

BLUEBERRY–RASPBERRY–STRAWBERRY LASAGNA

INGREDIENTS

Serves 6 – 8

1 8-ounce package no-boil lasagna

15 ounces ricotta cheese

2/3 cup granulated sugar

1 large egg

1 cup all-purpose flour

1 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 pinch ground cloves

1 pinch chili powder

1/2 cup melted butter

1 pint raspberries

1 pint strawberries, sliced

1 pint blueberries

Whipped cream, for serving

Directions

1. Preheat the barbecue to 350 degrees for indirect heating. (or bake at 325 in a convection oven for 35 minutes.) Butter a 9 x 13-inch metal baking pan.

2. Bring a large pot of water to a boil and cook the noodles for 1 minute. Drain the noodles and put them into a bowl of ice water to stop the cooking. Drain them again and lay on paper towels to dry. Lay 3 noodles in the bottom of the prepared glass or metal baking pan.

3. In a mixing bowl, combine the ricotta, granulated sugar, and egg and beat until almost smooth. In a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, cloves, chili powder, and butter and mix well.

4. I n a third bowl, gently fold the raspberries and sliced strawberries into the blueberries, being careful not to crush the raspberries.

5. Top the first layer of lasagna noodles with one-third of the berry mixture, one-third of the ricotta mixture, and one-third of the flour mixture. Add 2 more layers of all 3 components.

Bake for 45 minutes over indirect heat (or bake at 325 in a convection oven for 35 minutes.). Remove the pan from the heat, let the lasagna cool, and serve with a dollop of whipped cream on each plate.

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