Description
Creamy lemon lasagna dances with zesty brightness, promising a refreshing twist on classic Italian comfort. Cool citrus layers and velvety mascarpone cheese create a delightful dessert you’ll savor to the last delectable bite.
Ingredients
Scale
Pasta:
- 12 lasagna noodles (454 grams)
Dairy:
- 2 cups (454 grams) ricotta cheese
- 1 cup (240 milliliters) heavy cream
Flavor Components:
- 1 cup (120 grams) powdered sugar
- 1/2 cup (120 milliliters) fresh lemon juice
- 1 cup (240 milliliters) lemon curd
- 2 lemon zest
- 1 teaspoon (5 milliliters) vanilla extract
- 1/4 teaspoon (1.25 grams) salt
Garnish:
- Fresh mint leaves (optional)
Instructions
- Prepare a clean 9×13 inch baking dish by spreading a thin, even layer of lemon curd across the bottom, creating a tangy foundation for the dessert.
- Boil lasagna noodles in salted water until perfectly al dente, approximately 8-10 minutes. Carefully drain and rinse with cold water to prevent sticking.
- In a spacious mixing bowl, whisk ricotta cheese with powdered sugar, vanilla extract, and a pinch of salt until the mixture becomes silky and uniform.
- Using a separate chilled bowl, whip heavy cream until soft, billowy peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the ricotta mixture, incorporating them seamlessly without deflating the cream’s volume.
- Create the first layer by arranging lasagna noodles across the lemon curd, slightly overlapping to ensure complete coverage.
- Spread half of the ricotta cream mixture evenly over the noodles, followed by a generous drizzle of lemon curd, creating a vibrant, citrusy layer.
- Repeat the layering process with another set of noodles, remaining ricotta cream, and additional lemon curd, building complex flavor profiles.
- Crown the lasagna with a final layer of noodles, then sprinkle fresh lemon zest and a delicate splash of lemon juice for extra brightness.
- Preheat the oven to 350°F (175°C) and cover the dish with aluminum foil to retain moisture during initial baking.
- Bake for 25 minutes, then remove the foil and continue baking for an additional 10-12 minutes until the top achieves a golden, appetizing hue.
- Remove from the oven and allow the dessert to rest and cool for 30-40 minutes, enabling the layers to set and flavors to meld.
- Garnish with fresh mint leaves for a sophisticated presentation, then slice and serve at room temperature.
Notes
- Swap out heavy cream for Greek yogurt to reduce calories and add tangy flavor, creating a lighter version of this dessert.
- Transform this into a gluten-free dish by using alternative lasagna noodles made from rice or chickpea flour for those with wheat sensitivities.
- Enhance the lemon flavor by adding a splash of limoncello or lemon extract to intensify the citrusy notes without overwhelming the dessert.
- Experiment with different citrus variations like lime or orange zest to create unique flavor profiles while maintaining the dessert’s signature texture.
- Prep Time: 30 minutes
- Cook Time: 37 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 357
- Sugar: 26 g
- Sodium: 152 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 85 mg