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2011-10-09Strawberry Grand Marnier® Lasagna: Ricotta, Grand Marnier Liqueur, Powdered Sugar, Vanilla Extract, Lemon Zest, Balsamic Vinegar, Orange Zest, Sugar, Heavy Cream, Pound Cake, Frozen Strawberries, Walnuts, toasted
Strawberry Grand Marnier® Lasagna featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Strawberry Grand Marnier® Lasagna

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  • 1 cup Sorrento® Ricotta
  • 4 tbs Grand Marnier Liqueur
  • 1/2 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1 Lemon Zest
  • 1 tbs Balsamic Vinegar
  • 2 Orange Zest
  • 4 tbs Sugar
  • 1 cup Heavy Cream
  • 32 oz. Pound Cake, thawed
  • 4 cups Frozen Strawberries, thawed
  • 2/3 cup Walnuts, toasted, chopped fine in food processor


  1. Mix ricotta, powdered sugar, vanilla, and lemon zest in a medium bowl. Whip cream until medium peaks are formed. Fold cream into ricotta mixture.
  2. Mix strawberries, liqueur, balsamic vinegar, orange zest, and sugar in medium bowl. Let stand for 15 minutes.
  3. Pulse half of the strawberry mixture in a food processor until chopped but not pureed. Add this to other strawberries and combine. Adjust for sweetness with extra sugar if needed.
  4. To assemble, slice pound cakes in half down the middle. Reserve one half for later use. Stand remaining cake halves on end and slice each into 4 wide slices.
  5. Place 4 wide slices in an 8x11-inch baking dish. Top with half of the ricotta mixture. Top this with 1/3 of the strawberry mixture and 1/3 of the walnuts.
  6. Place another layer of 4 slices of pound cake on top and press firmly to compact.
  7. Repeat layers of ricotta, strawberry, and walnuts, pressing to compact. Top with last layer of 4 slices of cake. Top with the rest of the strawberry mixture and the walnuts.


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