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1
Cook the pasta according to package directions.
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2
Rinse, drain and set aside.
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3
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar.
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4
Set aside.
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5
In the food processor, puree 4 kiwis with 2 tablespoons sugar.
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6
Transfer the puree to a bowl and set it aside.
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7
Rinse the processor bowl.
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8
In the processor, puree half the strawberries with 2 tablespoons sugar.
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9
Strain the puree into a bowl and set it aside.
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10
Rinse the processor bowl.
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11
In the processor, puree half the blackberries with 2 tablespoons sugar.
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12
Strain the puree and set it aside.
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13
Slice the kiwis into 1/4-inch thick rounds.
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14
Slice the strawberries into 1/8-inch thick pieces.
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15
Slice the blackberries in half.
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16
Reserve 1/4 cup of each of the purees to use as a garnish when serving.
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17
To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
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18
Spoon 1/3 of the ricotta on top and spread it evenly.
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19
Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.
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20
Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
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21
Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
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22
Lay on 3 more pieces of pasta and cover with the remaining cheese.
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23
Pour the blackberries puree over the cheese and sprinkle with blackberries.
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24
Top with a final layer of pasta.
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25
Cover tightly with plastic and refrigerate overnight.
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26
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds.
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27
Cut into 8 rectangles and use a spatula to set the pieces on dessert plates.
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28
Decorate the plates with dots of reserved purees.
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29
Garnish each piece of lasagne with a strawberry and a sprig of mint.
