Lasagne Frutta

Dessert lasagna might sound unusual, but lasagne frutta is a real Italian tradition. Layers of cooked lasagna noodles alternate with a creamy, lemony filling made from pureed cottage cheese and mascarpone, lightened with beaten egg whites folded in at the end.

Tart apple strips, raisins, and chopped pistachios are scattered between the layers, giving every bite contrasting textures and flavors. The lemon zest and juice in the filling keep things bright and prevent it from tasting too heavy.

Folding stiff egg whites into the cheese mixture is what makes the filling souffle-like rather than dense. Be gentle with this step. Stir a third of the whites in first to loosen the batter, then fold the rest with a light hand so you don’t knock out all that air.

Pro Tips

• Use a tart apple variety like Granny Smith. Sweet apples get lost against the sugar and raisins.
• Boil noodles only about 3 minutes, then shock in cold water. They finish cooking in the oven and overcooked noodles will turn to paste.
• Let the dish cool for 10 minutes before slicing. The filling needs time to set so slices hold together.

Variations

• Ricotta swap: Use ricotta in place of cottage cheese for a smoother, more traditional Italian texture.
• Stone fruit: Replace apples with sliced peaches or pears when they’re in season.
• Chocolate drizzle: Finish with melted dark chocolate over each slice for a richer dessert.