Gluten Free Biscuit & Ricotta Tiramisu Lasagne - High Protein and Lower Fat

In a bowl mix together ricotta, Greek yogurt yogurt and maple syrup, mix well to combine. You can use mascarpone cheese if you like instead of ricotta, however this would make it higher fat and lower in protein.

In another bowl, make up some instant coffee with water, I used about 100ml of boiling water. Soak the gluten free rich teas in the coffee, you might need to hold the biscuits in the coffee with a fork, I soaked for about 30 seconds each as you don't want them breaking up. I used the Schar gluten free rich teas and found once the pattern on the top started to go really dark it was about time to take them out. Do this with all 4 biscuits, but do them as you work through the layers of the lasagne, otherwise you end up having to find somewhere to put dripping biscuits!

Meanwhile place 1/3 of the cheese and yogurt mix into the bottom of a single serving dish. Place 2 of your soaked gluten free rich teas on top, add a teaspoon or two of extra coffee on top if you wish too, it will soak into the drenched biscuits and also mingle with the ricotta mix.

Add another 1/3 ricotta mix on the top of the biscuits, add another dipped biscuit layer on top and again add extra coffee if you wish, finally add the remaining ricotta on the top.

Sieve cocoa powder on the top of the tiramisu lasagne and refrigerate overnight to let the biscuits soften, then tuck in.