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Dessert Lasagna

Total Time: 40 MIN Makes: 8-10 servings
Prep Time: 20 MIN Cook Time: 20 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 20 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 6 cups fresh strawberries, sliced
  • 1 cup heavy cream
  • 16 ounces dark chocolate
  • 8 ounces milk chocolate
  • 8 tablespoons butter, melted
  • 3 tablespoons coffee
  • 1 teaspoon vanilla extract
  • 1 package (10.5 ounces) mini marshmallows


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF. In a double boiler over low heat,  combine coffee, cream, chocolate, and vanilla periodically mixing gently until melted. Remove from heat and set aside.

Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. In a 9” x 13” pan layer 4 sheets of phyllo dough brushing each lightly with butter. Spread 1/4 of the chocolate ganache and 1/4 of the strawberries.. Layer 4 more sheets of phyllo dough with butter. Repeat this process three more times, ending with phyllo dough.
Bake lasagna in preheated 350°F degree oven for 25 minutes. Remove from oven and top with marshmallows. Return lasagna to the oven and bake for another 10-15 minutes or until the marshmallows are golden brown.
Remove and allow lasagna too cool thoroughly. Cut into individual servings as desired.