Sweet Strawberry Lasagna

Ingredients

• 1 kg ripe strawberries
• 4 tbsp acacia honey
• 2 vanilla pods
• 1 sprig lemon balm
• oil (for pan)
• 6 lasagna sheets
• 3 egg whites
• 2 tbsp toasted almond kernels

Instructions

1. 1.

   Preheat oven to 200°C. Wash and dry strawberries, then cut into pieces. Blend two-thirds of the fruit with 3 tbsp acacia honey; set aside half for later. Split vanilla pods and scrape out seeds. Wash lemon balm leaves, pat dry, and slice into strips. Stir both into the strawberry puree. Grease a rectangular pan with oil. Layer puree and lasagna sheets alternately, topping each layer of sliced fruit on top.

2. 2.

   Bake lasagna at 200°C for 20 minutes. Reduce temperature to 140°C. Whisk egg whites until very stiff, then fold in remaining acacia honey. Spread meringue over the lasagna, sprinkle with almond kernels, and bake for about 12 more minutes until the meringue is lightly browned.