Strawberry Shortcake Lasagna Delight (Print Version)
Layered dessert with mascarpone, strawberries, tender noodles, and white chocolate. Refreshing, creamy, summer-ready.
# Ingredients:
→ Pasta
01 -
9 sheets regular lasagna noodles
→ Mascarpone Cream
02 -
360 g mascarpone cheese
03 -
240 ml cold heavy cream
04 -
60 g powdered sugar
05 -
2 teaspoons vanilla extract
06 -
Pinch of salt
→ Fruit
07 -
450 g fresh strawberries, hulled and sliced
→ Topping
08 -
85 g white chocolate, for shaving
09 -
Additional strawberries for garnish (optional)
10 -
Fresh mint leaves (optional)
# Steps:
01 -
Cook lasagna noodles in a large pot of salted boiling water until al dente according to package directions. Drain and lay flat on a clean towel to cool completely.
02 -
Using a large mixing bowl and electric mixer, beat mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt until thick, smooth, and spreadable, about 2–3 minutes.
03 -
Set aside a few strawberry slices for garnish.
04 -
In a 23x33 cm baking dish, arrange three cooled lasagna noodles in a single layer, trimming as needed to fit.
05 -
Spread one-third of the mascarpone cream evenly over the noodles. Scatter one-third of the sliced strawberries over the cream.
06 -
Repeat the layering process twice more, ending with a layer of mascarpone cream on top.
07 -
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and noodles to soften.
08 -
Before serving, shave white chocolate over the top using a vegetable peeler. Garnish with reserved strawberry slices and mint leaves if desired. Cut into portions and serve chilled.
# Notes:
01 -
For a lighter version, substitute half the mascarpone with whipped ricotta or low-fat cream cheese.
02 -
Swap strawberries for mixed berries or peaches when in season.
03 -
Pairs beautifully with a glass of chilled Moscato or sparkling rosé.
04 -
For extra crunch, sprinkle crushed shortbread cookies between layers.