Raspberry Danish Recipe Recipes Recipe For Lasagna

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BERRY DESSERT LASAGNA



Berry Dessert Lasagna image

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

1 1/2 cups sugar
12 ounces fresh raspberries
1 cup heavy cream
1 tablespoon pure vanilla extract
Two 10.75-ounce frozen pound cakes
1/2 cup unsweetened shredded coconut
12 ounces fresh blueberries

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.

SEAFOOD LASAGNA



Seafood Lasagna image

Seafood lasagna - a twist on the classic beef lasagna. The seafood gives the meal a delightful subtleness than when accompanied by a glass of chilled white wine is hard to beat. Try it and you will see what I mean.

Provided by Kate thecook

Categories     Main Dish

Time 1h

Number Of Ingredients 15

4 oz cream cheese (225 g)
1 1/2 cups ricotta or cottage cheese (375 ml)
1 cup mozzarella cheese (250 ml, shredded)
2 large scallions (thinly sliced,)
1/4 cup fresh parsley (60 ml, chopped)
3 tbsp butter (45 ml)
3 tbs all-purpose flour (45 ml)
1 3/4 cups milk (450 ml)
1/4 tsp dried oregano (1 ml)
Salt
1/4 cup dry white wine (60 ml)
3/4 lb small shrimp (peeled, 340 g)
1/2 lb crab meat (picked over, 225 g)
9 lasagna noodle sheets (cooked)
1 cup Freshly grated Parmesan cheese (250 ml)

Steps:

  • Blend the cream cheese and ricotta together in a mixing bowl.
  • Stir in the mozzarella, green onions, and parsley, and set aside.
  • Heat the butter in a saucepan over moderate heat and cook the flour for 3 to 4 minutes.
  • Stir in the milk and bring to a boil, stirring frequently.
  • Remove from the heat and stir in the oregano, salt, pepper, wine, shrimp, and crab meat.
  • Lay 3 noodles side by side in a 9x13-inch (23x33 cm) greased baking dish.
  • Top with one third of the cream cheese mixture and one third of the seafood sauce (it won't cover completely).
  • Repeat twice and top with the parmesan cheese.
  • Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 629 kcal, Carbohydrate 14 g, Protein 52 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 1036 mg, Sodium 1754 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving

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