Mixed Berry and Ricotta Lasagna
|Reduced fat ricotta cheese||2 Cup (32 tbs) (fresh)|
|Artificial sweetener||To Taste|
|Vanilla essence||2 Teaspoon|
|Lasagna sheets||6 (thick)|
|Mixed berries||2 Cup (32 tbs) (fresh seasonal or thawed frozen, blueberries, raspberries, blackberries, strawberries)|
|Chopped unsalted walnuts||2 Tablespoon|
1. Place ricotta cheese, 1 tablespoon sweetener and vanilla essence in a bowl. Beat with an electric mixer until light and fluffy. Alternatively, whip in a food processor. Cover. Chill until ready to use.
2. Bring a large saucepan of water to the boil. Add lasagna sheets. Cook, stirring occasionally, until al dente. Drain well.
3. Cut each sheet of lasagna in half. Place on a warm baking tray lined with nonstick baking paper. If you are not going to assemble the lasagna immediately, cover with a damp clean cloth to prevent drying out. Just prior to assembly, sprinkle with a little water and warm in the oven or microwave to ensure that the dough is still soft and supple.
4. To assemble, place one square of lasagna on each warm serving plate. Sprinkle lightly with artificial sweetener. Spread with ricotta cheese mixture. Scatter with berries. Top with another lasagna sheet. Spread with remaining ricotta cheese mixture. Sprinkle top of each stack with walnuts and artificial sweetener. Serve immediately.