Best 5 Summertime Dessert Lasagna Recipes
Indulge in a delightful culinary creation that combines the flavors of summer with the comfort of a classic lasagna. This Summertime Dessert Lasagna is a unique and refreshing twist on the traditional savory dish, featuring layers of sweet and tangy ingredients that will tantalize your taste buds. From the graham cracker crust to the creamy cheesecake filling and the vibrant berry topping, this dessert lasagna is a symphony of flavors and textures that will be the star of any gathering. Get ready to embark on a culinary adventure as we delve into the details of this irresistible summertime treat, with step-by-step instructions and additional recipe variations to suit your preferences.
Let's cook with our recipes!
17 BEST DESSERT COLLECTION TO GO WITH LASAGNA
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Italian treat in 30 minutes or less!
Nutrition Facts :
SUMMER NO BAKE BERRY LASAGNA DESSERT
Summer No-Bake Berry Lasagna Dessert is a creamy, decadent and delicious Summer dessert recipe perfect for Memorial Day or July 4th.
Provided by Anjali
Categories Dessert
Time 4h30m
Number Of Ingredients 19
Steps:
- Mix Graham Crackers Crumbs with Melted Butter, Strawberry Jam, Strawberry Syrup, and Red Food Color. Spread the layer at the base and freeze it for 15-20 minutes
- For this Layer, whip Heavy Cream for 3 minutes at low speed using a handheld mixer. Add the Sugar in parts along with the Vanilla Extract and chopped Cherries. Mix well with a Spatula.Spread the layer and freeze for 15-20 minutes.
- Mix gelatin with chilled water and allow it to bloom for 3 minutes.Meanwhile, mix the Graham Crackers Crumbs with Melted Butter, Blueberry Jam, and Blue Food Color. Also, add the bloomed gelatin and mix well using a handheld mixer.Spread the layer evenly and freeze it for 15-20 minutes.
- The final layer will be that of Whipped Cream. Top with Pitted Cherries and Frozen Blueberries. Drizzle some White Chocolate on top and freeze for 2-3 hours.
Nutrition Facts : Calories 554 kcal, Carbohydrate 86 g, Protein 6 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 350 mg, Fiber 3 g, Sugar 50 g, UnsaturatedFat 7 g, ServingSize 1 serving
BERRY DESSERT LASAGNA
Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into "noodles."
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
LASAGNA CAKE
Which is the better comfort food: lasagna or cake? You don't have to choose! For this lasagna look-alike, we layered pound cake, pureed berries and sweetened ricotta in a baking dish, then we topped the whole thing with melted white chocolate to look like mozzarella. And we popped it under the broiler to give it that just-baked look. When you cut into it, it's messy and delicious - just like the real thing!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 slices of cake
Number Of Ingredients 8
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 LASAGNA
Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
Provided by PATRICIA MARY
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 10.3 g, Cholesterol 71.3 mg, Fat 13.5 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 6 g, Sodium 569.8 mg, Sugar 5.4 g
Tips:
- To easily remove the skins from tomatoes, score an "X" at the bottom of each tomato. Place tomatoes in boiling water for 30 seconds, and then immediately transfer to an ice bath. The skins should slip right off.
- If you don't have a food processor, you can mash the ricotta cheese and cottage cheese together with a fork until smooth.
- Be sure to drain the cottage cheese well before adding it to the filling. This will help to prevent the lasagna from becoming too watery.
- Bake the lasagna uncovered for the first 30 minutes. This will help to brown the top of the lasagna and give it a crispy texture.
- Let the lasagna cool for at least 15 minutes before serving. This will help the lasagna to set and make it easier to slice.
Conclusion:
This Summertime Dessert Lasagna is a delicious and refreshing twist on the classic lasagna recipe. It's perfect for a hot summer day, and it's sure to be a hit with your family and friends. With its layers of fresh fruit, creamy filling, and crispy crust, this lasagna is a dessert that you'll want to make again and again.
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