Sweet Strawberry Lasagna
Preheat the oven to 200°C (approximately 400°F). Rinse, drain, and clean the strawberries. Puree 2/3 of the fruit with 3 tablespoons of the acacia honey, and halve the rest of the berries. Cut a slit down the vanilla pods, and scrape out the seeds. Rinse the lemon balm leaves, pat dry, and cut into strips. Mix the vanilla seeds and lemon balm into the strawberry puree. Grease a rectangular pan. Layer the pasta sheets and strawberry puree in the pan, and top with the halved berries on top.
Cook for 20 minutes. Reduce the temperature to 140°C (approximately 285°F). Beat the egg whites until stiff, and then mix in the remaining acacia honey. Top the lasagna with the meringue, and sprinkle with the almonds. Cook for 12 minutes, or until the meringue is lightly browned.