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2010-10-18Strawberry Lasagna: Strawberries, Sugar, Orange Juice, Orange Zest, Whipping Cream, Ricotta, Orange Extract, Pound Cake, Mint Leaf
Strawberry Lasagna featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Strawberry Lasagna

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  • 3 cups Strawberries, sliced
  • 3 tbs Sugar
  • 3 tbs Orange Juice
  • 1 tbs Orange Zest
  • 1 cup Whipping Cream
  • 2 cups Sorrento® Ricotta
  • 1 1/2 tsp Orange Extract
  • 1 Pound Cake, store-bought
  • Mint Leaf, garnish


Place strawberries, 2 tbsp sugar, orange juice, and orange zest in a bowl and set aside. In another bowl, whip cream to soft peak. Add ricotta to different bowl, blend until creamy.

Fold in cream and 1 tbsp sugar. Add extract and whip to firmer peak. Slice pound cake in 1/2 inch slices. Place one slice on plate per serving, layer with ricotta, strawberries, and a bit more ricotta. Repeat twice. Place final piece of cake on top, garnish with strawberries and mint.

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