Blueberry Ricotta Lasagna

Blueberry Ricotta Lasagna: A Creamy, Fruity Twist on Classic Lasagna

Who says lasagna has to be savoury? This Blueberry Ricotta Lasagna takes familiar pasta layers in a completely different direction, transforming them into a lightly sweet, creamy dessert filled with ricotta, juicy blueberries, lemon and vanilla. The ricotta mixture becomes beautifully soft and custardy as it bakes, while the blueberries burst between the delicate layers of pasta. It is simple enough to prepare without any complicated pastry work, yet unusual enough to make people stop and ask what you have made. If you already love the blueberry and ricotta combination in my Blueberry Ricotta Tart or Frozen Blueberry Ricotta Pops, this sweet lasagna is another delicious way to bring those flavours together.

Scroll down or tap Jump to Recipe for the full printable recipe card with exact measurements.

Simple Ingredients, Big Flavours

One of my favourite things about this sweet lasagna recipe is how short the ingredient list is. There are no complicated sauces or lengthy preparations; instead, a few carefully chosen ingredients create the contrast between tender pasta, creamy ricotta and juicy fruit. Ricotta works particularly well in desserts because of its mild flavour and soft texture, something you can also see in my Cherry Ricotta Rice Paper Dumplings and Passion Fruit Ricotta Dessert (Syrok).

• Mini lasagna sheets – I used oven-ready La Lasagna Fingers by La Fabbrica della Pasta, which can be layered straight into the baking containers without pre-cooking. Regular lasagna sheets can also be used; simply cut them into smaller pieces with kitchen scissors to fit your chosen baking dishes.
• Ricotta – The main ingredient in the creamy filling. Its mild, slightly milky flavour works beautifully with fruit and gives the baked filling a soft, almost cheesecake-like texture.
• Egg yolks – They add richness and help the ricotta filling set gently as the lasagna bakes.
• Sugar – Only a small amount is needed. This dessert is designed to be pleasantly sweet rather than overly sugary.
• Cornstarch – Helps stabilise and thicken the ricotta mixture so the layers hold together more neatly after baking.
• Vanilla powder – Adds warmth and a delicate dessert-like aroma without overpowering the ricotta or fruit.
• Lemon zest – Fresh lemon zest lifts the creamy filling and gives the dessert a bright citrus note that balances the sweetness.
• Blueberries – Juicy blueberries soften in the oven and release some of their natural juices, creating little bursts of berry flavour between the lasagna layers.

How to Make Blueberry Ricotta Lasagna

This Blueberry Ricotta Lasagna is much easier to assemble than it might look. The ricotta filling comes together in minutes, and because the mini lasagna sheets I used are oven-ready, there is no need to boil them first. Once the filling is smooth, all that is left to do is build the layers and bake.

Preparing the Ricotta Filling

Add the ricotta, egg yolks, sugar, cornstarch, vanilla powder and finely grated lemon zest to a bowl. Using an immersion blender, blend everything together until the mixture is completely smooth and creamy. Make sure there are no large lumps of ricotta remaining, as a smooth filling gives the finished dessert a softer, more custard-like texture.

Preparing the Pasta and Baking Containers

Preheat the oven to 190°C/375°F.

I used La Lasagna Fingers by La Fabbrica della Pasta for this recipe. They come inside individual metal baking containers, which are perfect for assembling and baking the dessert. Remove all the Lasagna Fingers from the containers first and set them aside.

The La Lasagna Fingers are oven-ready, so they do not need to be pre-cooked. If you are using regular lasagna sheets instead, cut them into smaller pieces with kitchen scissors so they fit your baking dishes. If the pasta you are using requires pre-cooking, prepare it according to the packet instructions before assembling the lasagna.

Building the First Blueberry Ricotta Lasagna

Spoon a small amount of the ricotta filling into the bottom of the first metal container and spread it out to create a thin base layer. Place one Lasagna Finger on top of the ricotta.

Spoon over another small amount of ricotta filling, then scatter approximately 4 blueberries over the top.

Cover the blueberries with another Lasagna Finger, then add more ricotta filling and blueberries. Continue layering in the same order until you have used 7 Lasagna Fingers in the first container. Finish the final layer with a generous amount of ricotta filling and plenty of blueberries on top. Repeat exactly the same layering process in the second metal container using the remaining 7 Lasagna Fingers, ricotta filling and blueberries.

Baking the Blueberry Ricotta Lasagnas

Place both filled metal containers onto a baking tray. This makes them easier to transfer in and out of the oven and keeps the small containers stable while they bake. Bake at 190°C/375°F for about 30 minutes, until the ricotta filling is set and the top is lightly baked. During cooking, the blueberries will soften and release some of their juices into the creamy ricotta layers.

Cooling and Serving

Remove the baking tray from the oven and allow the Blueberry Ricotta Lasagnas to cool slightly before serving. Giving them a few minutes to rest allows the ricotta filling to settle while keeping the inside soft and creamy.

Serve the lasagnas warm and enjoy them straight from their individual baking containers.

Why We Love Blueberry Ricotta Lasagna

What makes Blueberry Ricotta Lasagna so much fun is that it takes something we instantly associate with dinner and turns it into dessert without making it gimmicky. The pasta becomes tender between the creamy layers, the ricotta filling stays light rather than overly rich, and the blueberries add natural sweetness and freshness throughout. Lemon zest and vanilla quietly bring everything together, so the finished dessert tastes balanced rather than heavy. It is also a great example of how versatile ricotta can be, moving effortlessly from savoury dishes to desserts such as my Strawberry Ricotta Tartlets and Cherry Ricotta Rice Paper Dumplings. Best of all, it looks much more elaborate than the actual method suggests: blend the filling, build the layers and let the oven do the rest.

Perfect for Any Occasion

These individual Blueberry Ricotta Lasagnas are ideal when you want a dessert that feels a little different without spending hours decorating cakes or working with complicated pastry. Serve them for a weekend brunch, summer lunch, dinner party or afternoon treat with coffee. The individual presentation makes them particularly lovely when entertaining because everyone gets their own little baked dessert straight from the oven. For a brunch table, they would sit beautifully alongside my Apricot Mascarpone Puffs or Feta and Spinach Filo Doughnuts. And because the sweetness is deliberately restrained, this recipe also works well for anyone who prefers fresh, creamy desserts over very rich or sugary ones.

Instagram Tutorial & More

Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss our other easy, delicious recipes:

• Blueberry Rolls
• Cottage Cheese Apricot Galette
• Blueberry Cottage Cheese Chocolate Spheres
• Cherry Cheesecake
• Tomato & Stracciatella Upside-Down Tart
• Easy Spinach and Ricotta Lasagna
• Strawberry Cream Cheese Shells

Happy cooking,
Izabella