No Bake Summer Berry Lasagna Recipes

NO BAKE SUMMER BERRY LASAGNA

Steps:

• For complete instructions, visit the original site at http://omgchocolatedesserts.com/no-bake-summer-berry-lasagna/

NO BAKE SUMMER BERRY LASAGNA

Steps:

• Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
• Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
• First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
• To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won't hold dense blueberry jello salad layer on top)
• Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
• To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it's cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
• Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
• Place in the fridge to chill until jello layer is set completely .
• Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
• Store in the fridge.

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.