2 bananas sliced
2 apples (I used Fuji) peeled, cored, and cut in small strips
a few strawberries- I used about 10-cut in strips
6 Gluten-free Lasagna pasta
a couple limes/lemons
2 cans of apricot (I used 2 light kinds cause they didn't have added sugar; I'll use actual apricots when Kroger starts selling them)
4 tablespoon of sugar
80ml of water
1 drop vanilla
Preheat oven to 350F. Make Apricot sauce. Peel, cored, and cut apples. Put the strips of one apple in the dish and cover with 1/2 a lemon. Use the other half to cover the rest of the apple so that it does not turn brown. Place one slice bananas and about 5 cut strawberries on top of the apples and cover with 1/2 lime. Place 3 lasagna pasta on top. Use a ladle and to pour some apricot sauce on top, enough to cover the pasta. Repeat for the second layer. Then bake for 20-30 minutes until the pasta looks cooked.
Drain the apricot. Place all the ingredients in a pot on medium heat and let it cook until it boils. Once it boils, blend.
I made this for the first time last night (I had been thinking about it for a while though, I love fruit and I wanted a fruit recipe without too much sugar that I could use for dinner...so I just made one up!). It was delicious...I loved it!Someone suggested that ricotta cheese might be good with it. Ill try to find a Tofu ricotta recipe to try it the next time I make it. Ill probably try to make the lasagna with berries next time too.