No-Bake Strawberry Dessert Lasagna

No-Bake Strawberry Dessert Lasagna

0 Reviews
From:, May 2018

Turn fresh strawberries and blueberries into a refreshing layered dessert with graham crackers and a sweetened ricotta filling. Fresh strawberries are lightly cooked for the "sauce," and a smattering of fresh blueberries finishes the dish. No blueberries? Substitute any fruit to change up your flavor options.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds strawberries, sliced (5 cups)
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons cornstarch
  • Pinch of salt
  • ⅔ cup water
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • ¾ cup heavy cream
  • 2 cups part-skim ricotta cheese
  • ½ cup confectioners' sugar, sifted
  • 2 teaspoons grated lemon zest
  • 15 honey graham cracker squares (about 8 ounces)
  • 1 cup blueberries


  • Prep

  • Ready In

  1. Combine strawberries, 1 teaspoon vanilla, cornstarch, salt, water, granulated sugar and lemon juice in a large saucepan. Cook, stirring frequently, over medium heat until boiling. Once boiling, continue cooking, stirring constantly, until thickened and the strawberries are beginning to break down, about 2 minutes more. Remove from heat. Refrigerate until the mixture reaches room temperature, about 1 hour.
  2. Meanwhile, whip cream with an electric mixer until firm peaks form. Fold in ricotta, confectioners' sugar, lemon zest and the remaining 1 teaspoon vanilla. Refrigerate until ready to assemble.
  3. To assemble "lasagna": Lay 7½ graham crackers along the bottom of a 9-by-13-inch pan. Spread half of the ricotta mixture over top, followed by half of the strawberry mixture and half of the blueberries. Lay another 7½ graham crackers over the top and repeat with the remaining ricotta mixture, strawberry mixture and blueberries. Cover and refrigerate until the graham crackers are very soft, about 8 hours or overnight.
  • To make ahead: Refrigerate "lasagna" for up to 2 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 283 calories; 11 g fat(6 g sat); 3 g fiber; 40 g carbohydrates; 7 g protein; 42 mcg folate; 30 mg cholesterol; 24 g sugars; 13 g added sugars; 396 IU vitamin A; 47 mg vitamin C; 151 mg calcium; 1 mg iron; 146 mg sodium; 227 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, 1 fat, 1 starch, ½ medium-fat protein, ½ other carbohydrate

Reviews 0