Preheat the oven to 200°.
Wash, drain and hull the strawberries. Blend two thirds of the fruit to a puree with 3 tbsp acacia honey and halve the rest. Slit open the vanilla pods and scrape out the seeds. Wash the lemon balm leaves, dab dry and shred. Stir the vanilla seeds and the shredded lemon balm leaves into the strawberry puree.
Brush a square dish with oil. Then put in alternate layers of strawberry puree and sheets of lasagne, arranging the halved strawberries in between and on top.
Cook the lasagne in the oven at 200° for 20 minutes. Turn the temperature down to 140°. Whisk the egg whites very stiffly, trickling in the rest of the acacia honey. Pile or pipe the meringue on top of the lasagne, scatter with flaked almonds and return to the oven for a further 10 minutes or until the meringue is lightly browned.