Eggy Mango Lasagna

This innovative Eggy Mango Lasagna combines layers of creamy ricotta and fresh mango, balanced with the savory richness of eggs and a hint of aromatic spices. The dish is a delightful fusion that plays with textures, featuring a classic lasagna structure while embracing tropical flavors. Perfect for a unique brunch or light lunch, this recipe is vegetarian and can be made gluten-free by using alternative lasagna sheets.

Ingredients:

• 9 sheets of lasagna noodles (gluten-free if desired)
• 2 ripe mangoes, peeled and sliced
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, eggs, vanilla extract, cinnamon, salt, and pepper. Mix until smooth.
4. In a baking dish, spread a thin layer of the ricotta mixture on the bottom. Place a layer of lasagna noodles on top.
5. Add a layer of sliced mangoes over the noodles, followed by another layer of the ricotta mixture. Repeat this process until all ingredients are used, finishing with a layer of ricotta on top.
6. Sprinkle the grated Parmesan cheese over the top layer.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
8. Let the lasagna cool for a few minutes before slicing. Garnish with fresh mint leaves before serving.