With more than just the one sweet tooth, I thought I'd have a go at making sweet lasagna. I chucked a few bits and bobs together, et voila, a delicious sweet dessert lasagna.
Lasagna sheets (I used ready made this time, but next time might make my own, perhaps adding cinnamon or even cocoa directly into the dough)
One tin of peaches
Two containers of ricotta (about 500g)
75 g almonds
75 g hazelnuts
1 tbl honey
2 egg yolks
2 cups milk
1/2 cup white sugar
Roast the nuts in the oven until crisp (about 180 degrees for about fifteen minutes, shaking every few minutes). Rub off the hazelnut skins and pulse in a blender. Reserve about half of the nut mixture for the topping. Chop the peaches into biteable chunks. Mix together the rest of the ingredients for the "meat sauce", and set aside. Whisk together the ingredients for the bechamel sauce.
Using a loaf tin (or whatever you use for lasagna), put a little bit of the bechamel sauce in the bottom, then place a lasagna sheet down. Layer "meat sauce", then a little bechamel, then lasagna sheets until the top layer. Finish with a lasagna sheet covered with meat sauce, then fill the dish with the rest of the bechamel. This should pretty much cover the whole thing. Top it off with the remaining crushed nuts.
Bake in a moderate oven for about 45 minutes, or until the lasagna sheets are cooked.
For a nice addition, pour over a shot of cointreau or other orange-based liqueur.