Preparation

1 Cook the pasta according to package directions. Rinse, drain and set aside.

2 In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.

3 .In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.

4 Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.

5 To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.

6 Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.

7 Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese.

8 . Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.

9 Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates.

10 Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.

Source: National Pasta Association