2 lbs Strawberries (sliced)(5 c)
2 tsp vanilla extract (divided)
3 Tbls cornstarch
Pinch of salt
2/3 c water
1/2 c granulated sugar
1 Tbls lemon juice
3/4 c heavy cream
2 c Part-Skim Ricotta cheese
1/2 c confectioners' sugar (sifted)
2 Tlbs Grated Lemon zest
15 honey graham cracker squares (8 oz)
1 c blueberries
Combine strawberries, 1 teaspoon vanilla, cornstarch, salt, water, granulated sugar and lemon juice in a large saucepan. Cook, stirring frequently, over medium heat until boiling. Once boiling, continue cooking, stirring constantly, until thickened and the strawberries are beginning to break down, about 2 minutes more. Remove from heat. Refrigerate until the mixture reaches room temperature, about 1 hour.
Meanwhile, whip cream with an electric mixer until firm peaks form. Fold in ricotta, confectioners' sugar, lemon zest and the remaining 1 teaspoon vanilla. Refrigerate until ready to assemble..
To assemble "lasagna": Lay 7 1/2 graham crackers along the bottom of a 9-by-13-inch pan. Spread half of the ricotta mixture over top, followed by half of the strawberry mixture and half of the blueberries. Lay another 7 1/2 graham crackers over the top and repeat with the remaining ricotta mixture, strawberry mixture and blueberries. Cover and refrigerate until the graham crackers are very soft, about 8 hours or overnight.
To make ahead: Refrigerate "lasagna" for up to 2 days.