When you mention the word lasagne you think of mince beef sprinkled with cheese, not gooseberries sprinkled with almonds, but this rich yet light dessert works well. If gooseberries or even rhubarb are not in season then you could easily use bramley apples, blackberries or any of your favourite berries. An unusual and delicious dessert that you really should have a go at.

Serves 4

500g fresh gooseberries, topped and tailed

50g granulated sugar

6 sheets no-need to pre- cook lasagne sheets

500g carton low – fat custard

2tsp flaked almonds

Method

Preheat the oven to 230c, gas 8, 450f

Put the gooseberries and sugar into an oven proof baking dish sprinkle with 2tbs of water and bake in the oven for 5 – 8 minutes or until tender. Remove from the oven and leave to cool slightly. If there is a lot of juice, drain this off or it will make the dessert to juicy.

Reduce the oven temperature to 190c, gas 5, 375f

Spoon half the gooseberries into a 22cms x 22cms baking dish and top with 2 lasagne sheets cover with half the custard, spread it over evenly.

Add another 2 sheets of lasagne, then add the remaining gooseberries.

Top with the last 2 sheets of lasagne and spread with the remining custard over the surface.

Sprinkle with the flaked almonds.

Bake in the oven for 25 – 30 minutes until golden brown and bubbling, serve immediately with freshly whipped cream.

My husband described this dessert as extremely delicious.