Ingredients
Scale
- 9 lasagna noodles (regular or no-boil)
- 2 cups fresh blueberries
- 2 large lemons (zest and juice)
- 16 oz mascarpone cheese
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 cup toasted pecan crumbles (or walnuts)
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, mix mascarpone cheese, sugar, lemon zest, and lemon juice until smooth. In another bowl, whip heavy cream to soft peaks and gently fold into the mascarpone mixture.
- In a baking dish, spread a layer of the cream mixture at the bottom. Add a layer of noodles followed by fresh blueberries and another layer of cream mixture. Repeat layering until all ingredients are used.
- Chill in the refrigerator for at least four hours or overnight.
- Before serving, top with toasted pecan crumbles.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 320
- Sugar: 22g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg