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.

Source: EatingWell.com, May 2018


Recipe Summary

8 hrs 45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • To assemble "lasagna": Lay 7 1/2 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 7 1/2 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 Facts

3/4 cup
283 calories; protein 7g; carbohydrates 40.3g; dietary fiber 2.5g; sugars 23.6g; fat 11g; saturated fat 5.8g; cholesterol 29.8mg; vitamin a iu 395.6IU; vitamin c 46.7mg; folate 42.3mcg; calcium 150.9mg; iron 1.3mg; magnesium 25.8mg; potassium 226.6mg; sodium 145.6mg; thiamin 0.1mg; added sugar 13g.

1 1/2 fruit, 1 fat, 1 starch, 1/2 medium-fat protein, 1/2 other carbohydrate