Ingredients
Scale
- 1 (15 ounce) container ricotta cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 (14 ounce) can sweetened condensed milk
- 1 package (14.1 ounces) refrigerated lasagna noodles
- 1 cup heavy cream
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- Red, white, and blue sprinkles (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine ricotta cheese, granulated sugar, vanilla extract, and milk. Mix until well combined and smooth.
- Step 2: Spread a thin layer of the ricotta mixture evenly in the bottom of a 9×13 inch baking dish.
- Step 3: Layer 3-4 lasagna noodles over the ricotta mixture. Spread half of the sweetened condensed milk evenly over the noodles. Top with half of the blueberries and half of the sliced strawberries. Repeat layers with remaining lasagna noodles, sweetened condensed milk, blueberries, and strawberries.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold a portion of the whipped cream into the remaining ricotta mixture to lighten it. Spread the remaining ricotta mixture over the top layer of lasagna.
- Step 5: Top with the remaining whipped cream, and garnish with red, white and blue sprinkles (optional).
- Step 6: Bake for 30-35 minutes, or until heated through and the top is lightly browned. Let cool slightly before serving.
Notes
- Store leftover lasagna dessert in the refrigerator for up to 3 days, covered tightly with plastic wrap.
- Reheat individual portions in the microwave for 1-2 minutes, or until warmed through, adding a few seconds of additional time if needed.
- Serve this delightful dessert chilled or at room temperature, alongside a scoop of vanilla ice cream for an extra special treat.
- For extra creamy texture, briefly beat the sweetened condensed milk with a whisk before layering it into the lasagna to ensure smoother spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American