- Prep Time (mins)
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1 (14.4-ounces) box cinnamon-sugar graham crackers, crushed
¾ cups unsalted butter, sliced, room temperature
1/3 cups white granulated sugar
1 cup boiling water
4 (0.25-ounce) envelopes gelatin
1½ cups raspberry jam
1 (12-ounce) container frozen lemonade concentrate
½ teaspoon pumpkin pie seasoning
¼ teaspoon red food coloring, or as desired
2 (16-ounce) packages strawberries and/or raspberries, cleaned and sliced
Ricotta Cream Layer:
2¼ cups Frigo® Whole Milk Ricotta Cheese
1 cup whole milk
1 (8-ounce) cream cheese, room temperature
2 (3.4-ounce) packages instant French vanilla pudding
1 (16-ounce) package blueberries and/or blackberries, cleaned
1 cup white chocolate chips, optional
Prepare a 9x13-inch baking dish by coating it with cooking spray.
To make the “lasagna” layer, add the graham crackers, butter and sugar to a food processor fitted with a blade and pulse until the mixture is a wet sand consistency.
Press half of the mixture into the bottom of the prepared baking dish. Then, press even harder with the bottom of a cup to make it compact. Place it in the refrigerator to chill while making the other layers.
Rinse the graham crackers from the food processor and fit it with the blade again.
Next, make the fruit layer by mixing together the boiling water and gelatin. In the food processor, pulse together the jam and frozen lemonade concentrate until the mixture is smooth. Then, add the boiling water and gelatin and the pumpkin pie seasoning and blend for 30 seconds. Adjust the coloring by slowly blending in red food coloring to your desired hue. Finally, add the sliced strawberries and/or raspberries and pulse until everything is just mixed and the fruit is still in big slices.
Pour this layer over the graham cracker base and then carefully top with the remaining graham cracker mixture, being sure to carefully tamp down the layer with the bottom of a cup and immediately put it back into the refrigerator.
Rinse the food processor and fit it with the blade again.
Then, make the ricotta cream layer by pulsing together the Frigo® Whole Milk Ricotta Cheese with the whole milk, cream cheese and French vanilla pudding until it’s smooth.
Remove the baking dish from the refrigerator and finish assembling the lasagna by carefully spreading the pudding layer over the graham cracker layer with a pastry knife or rubber spatula.
To finish, garnish with blueberries and/or blackberries and, if desired, sprinkle with white chocolate chips.
Wrap it with plastic wrap and let it chill in the refrigerator for at least 30 minutes, or for up to two days in advance.
The lasagna may be served chilled or at room temperature. Enjoy!
Note: If you do not have a food processor, you can use a blender.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.