Berry Dessert Lasagna

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.