Lemon Lasagna Recipe
This no-bake lemon lasagna is a refreshing, layered dessert featuring a crunchy crust, creamy lemon filling, and whipped topping. It’s perfect for spring or summer!
Ingredients
For the Crust:
- 2 ½ cups graham cracker crumbs (or Golden Oreos, crushed)
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the Lemon Pudding Layer:
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
For the Topping:
- 2 cups whipped topping
- Zest of 1 lemon (optional)
- White chocolate curls or crushed cookies (optional)
Instructions
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs (or crushed Golden Oreos) with the melted butter until combined.
- Press the mixture evenly into the bottom of a 9×13-inch pan to form the crust. Chill in the fridge while preparing the other layers.
- Make the Cream Cheese Layer:
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in 1 cup of whipped topping.
- Spread this layer evenly over the chilled crust.
- Prepare the Lemon Pudding Layer:
- In another bowl, whisk the lemon pudding mix with cold milk for 2-3 minutes until thickened.
- Spread the pudding mixture over the cream cheese layer.
- Add the Whipped Topping:
- Spread the remaining 2 cups of whipped topping evenly over the lemon pudding layer.
- Chill and Garnish:
- Refrigerate the lemon lasagna for at least 4 hours (or overnight) to allow the layers to set.
- Before serving, garnish with lemon zest, white chocolate curls, or crushed cookies if desired.
Tips:
- For a tangier flavor, use lemon curd between layers or drizzle on top.
- Use sugar-free pudding mix and whipped topping for a lighter version.
- Add fresh berries as a garnish for extra color and flavor.
This creamy, zesty lemon lasagna will be a crowd-pleaser! Enjoy!
