Summertime Dessert Lasagna Food

BERRY DESSERT LASAGNA

Steps:

• Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
• Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
• Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

SUMMER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
• In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
• Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

NO-BAKE SUMMER LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

SUMMERTIME DESSERT LASAGNA

Steps:

• Combine 4 kiwis and 2 tablespoons sugar in a food processor; puree until smooth. Transfer puree to a bowl. Rinse the food processor bowl.
• Combine 2 cups strawberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl. Rinse the food processor bowl.
• Combine 2 cups blackberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl.
• Cut remaining kiwis into 1/4-inch slices. Cut remaining strawberries into 1/8-inch slices. Cut remaining blackberries in half.
• Place 4 graham crackers in a resealable plastic bag; seal. Crush with a rolling pin.
• Mix remaining sugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl.
• Cover the bottom of a 9x13-inch glass pan with whole graham crackers. Spread 1/3 of the ricotta cheese mixture evenly on top. Cover with kiwi puree and kiwi slices. Lay more whole graham crackers on top. Spread 1/2 of the remaining ricotta cheese mixture over crackers. Cover with strawberry puree and strawberry slices. Repeat layers with blackberry puree and halved blackberries.
• Spread whipped cream over blackberries. Garnish with crushed graham crackers and toasted almonds. Cover tightly with plastic wrap and refrigerate until flavors combine, 5 hours to overnight.

LASAGNA CAKE

Steps:

• Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle-size pieces from each cake.
• Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
• Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
• Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
• Dollop some of the ricotta mixture on top.
• Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
• Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
• Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
• Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.

SUMMER STOVE-TOP LASAGNA RECIPE BY TASTY

Steps:

• Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2-3 minutes. Remove from skillet and set aside. Wipe out the pan.
• Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
• Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
• Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
• Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
• Cover the skillet with 2-3 layers of foil and seal tightly to ensure no steam escapes.
• Cook the lasagna over medium-low heat for 30-45 minutes, until a toothpick slides easily through the noodles.
• Uncover the lasagna and top with the basil. Serve immediately.
• Enjoy!