Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then bring to a simmer. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in powdered sugar, almond extract, and salt. Set aside.
• In a large bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 1/4 cup of the warm strawberry sauce. Mix well.
• Spread a thin layer of the strawberry sauce on the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce.
• Top the noodles with half of the ricotta mixture, then half of the sliced strawberries. Repeat with another layer of noodles, remaining ricotta mixture, and strawberries.
• Pour the remaining warm strawberry sauce evenly over the top layer. Cover the dish with aluminum foil.
• Bake for 40 minutes. Remove the foil and bake an additional 5 minutes until the top is lightly golden.
• Let the lasagna cool for at least 15 minutes before slicing. Serve warm with whipped cream or vanilla ice cream.