Best Strawberry Lasagna Recipes

STRAWBERRY AND BLUEBERRY LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 7x9-inch baking pan with cooking spray.
• Combine strawberries, 1 cup white sugar, blueberries, and 1 tablespoon water in a saucepan over low heat; cook and stir until mixture is syrupy but berries are still intact, 5 to 10 minutes. Stir in red wine slowly. Add lemon juice; cook until flavors combine, about 5 minutes. Remove from heat and let cool, about 10 minutes.
• Pour remaining 1/2 cup sugar into a large pot of water; bring to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Spread 1/3 of the berry mixture in the bottom of the prepared pan. Cover with noodles. Dust noodles with confectioners' sugar. Repeat layers with remaining berry mixture, noodles, and confectioners' sugar. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 20 minutes. Uncover and continue baking until noodles are tender, about 10 minutes. Dust with confectioners' sugar. Let cool, about 10 minutes. Cut into slices.

STRAWBERRY LASAGNA DESSERT

Steps:

• Beat the cream cheese, pudding mix, icing sugar and milk in a mixer bowl at high speed until smooth.
• Combine the strawberries, kirsch and sugar in a medium bowl, mixing well.
• Remove 1 cup of the strawberry mixture.
• Puree in a food processor and reserve.
• Slice the pound cake into 1/2 inch slices.
• Line a 9x13 inch dish with a layer of cake.
• Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake slices in prepared dish.
• Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture.
• Swirl the remaining strawberry mixture over top.
• Chill for 4-8 hours.
• Beat whipping cream in small mixer bowl until stiff peaks form.
• Cut the dessert into 3 inch squares to serve.
• Top with reserved strawberry puree and whipped cream.

NO BAKE STRAWBERRY CHEESECAKE LASAGNA

Steps:

• Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside.
• Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks.
• Fold whipped cream into cream cheese mixture.
• Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries.
• Place in fridge for 4-5 hours before serving.
• NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.

MONELL'S STRAWBERRY LASAGNA

Steps:

• I usedSara Lee'spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
• In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners' sugar on high speed until light and fluffy.
• In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
• To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you've used all of the ingredients.
• To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.

STRAWBERRY LASAGNA

Steps:

• 1. Crush Oreos in the blender or a food processor. Add in melted butter. Form into crust in your pie pan and freeze.
• 2. Cream together 1/2 cup of softened butter, cream cheese, and 1 cup powdered sugar until smooth and creamy.
• 3. Add 1 1/4 cup of cool whip, combine.
• 4. Fold in chopped strawberries
• 5. Spread mixture over the crust and place it in the refrigerator.
• 6. Put jello in a large bowl, add 1/2 cup boiling water and stir until completely dissolved.
• 7. Whisk in strawberry yogurt then add in the remaining whip cream. Mix to combine.
• 8. Poor jello mixture over the cream cheese layer.
• 9. Refrigerate 2 to 3 hours until completely set.

NO BAKE STRAWBERRY JELLO LASAGNA RECIPE - (3.9/5)

Steps:

• To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 inch dish, set in the freezer to firm while making cheesecake layer. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust. Place in the fridge. In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top. Refrigerate for 2-3 hours until set. Spread 2 cups whipped cream on top. To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight. Store in the fridge.

STRAWBERRY LASAGNA

Steps:

• Beat cream cheese, pudding mix, powdered sugar, and milk in a mixer bowl at high speed until smooth. Combine strawberries, Kirsch, and sugar in medium bowl, mixing well. Remove 1 cup strawberry mixture. Purée in a food processor, and reserve for garnish. Slice pound cakes into 1/2-inch slices. Line a 9x13-inch dish with 1?3 of the cake slices. Layer 1/3 cream cheese mixture, 1/3 strawberry mixture, and half remaining cake in prepared dish. Layer half remaining cream cheese mixture, half remaining strawberry mixture, remaining cake, and remaining cream cheese mixture in prepared dish. Swirl remaining strawberry mixture over top. Chill 4-8 hours. Cut dessert into 3-inch squares to serve. Top with reserved strawberry purée and whipped cream.