Red, White and Blue Lasagna

Directions

1. Cook pasta according to package directions. Drain; rinse in cold water and drain again.
2. In medium bowl, stir together ricotta cheese and 1/2 cup sugar substitute until well blended; set aside.
3. Cut 12 strawberries into thin slices for garnish; set aside. Puree remaining strawberries in food processor or blender with 3 tablespoons sugar substitute. Reserve 3/4 cup puree for garnish. Pour remaining puree into bowl; set aside.
4. Reserve 1/4 cup blueberries for garnish; set aside. Place remaining blueberries in clean food processor or blender along with 3 tablespoons sugar substitute. Process until very smooth puree. Reserve 3/4 cup puree for garnish. Pour remaining puree into bowl; set aside.
5. Cut cooked noodles in half crosswise. Place 3 noodle halves in bottom of an 8 or 9-inch square dish. Spread half of ricotta mixture over noodles. Top with blueberry puree; spread evenly. Top with whole blueberries and half of almonds.
6. Top with 3 noodle halves; press down lightly. Spread remaining ricotta mixture over noodles. Top with strawberry puree; spread evenly. Top with sliced strawberries and remaining almonds.
7. Top with 3 noodle halves. Press down lightly. Cover and refrigerate 2 hours until completely chilled or overnight.
8. Garnish each serving with reserved strawberry and blueberry puree, shaved dark chocolate, mint and/or additional sliced almonds, if desired.