12 lasagna noodles
4 cups ricotta cheese
1 cup sugar, divided
8 kiwifruit, peeled
4 cups strawberries, washed and trimmed, 8 reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs, to garnish
Cook the pasta according to package directions. Rinse, drain and set aside. In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside. In the food processor, puree 4 kiwifruit with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl. In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl. In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
Slice the kiwifruit into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half. Reserve 1/4 cup of each of the purees to use as a garnish when serving.
To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwifruit puree over the cheese and arrange the kiwifruit slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagna with a strawberry and a sprig of mint.