Dessert Lasagna

12 pieces lasagna
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, with 8 berries reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs to garnish
Preparation

Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and ½ cup sugar. Set aside.
In a food processor, purée 4 kiwis with 2 tablespoons sugar. Transfer the purée to a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the strawberries with 2 tablespoons sugar. Strain the purée into a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the blackberries with 2 tablespoons sugar. Strain the purée and set it aside.
Slice the kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purée to use as a garnish when serving.
To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi purée over the cheese and arrange the kiwi slices on the purée. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberry purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purées. Garnish each piece of lasagna with a strawberry and a sprig of mint.

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