Lemon Lasagna
Lemon Lasagna is great for warm weather gatherings, this refreshingly bright layered lemon dessert is easy to assemble without breaking a sweat in the kitchen.
Servings: 15 servings
Calories: 274kcal
Ingredients
- 32 lemon sandwich cookies
- ½ cup (1 stick) salted butter melted
- 8 ounce package cream cheese softened
- ⅓ cup granulated white sugar
- ½ cup sour cream room temperature
- 16 ounce container whipped topping divided
- 21 ounce can lemon pie filling
- 1 cup heavy cream
- ¼ cup lemon juice
- 3½ tablespoons vanilla pudding mix divided
- Lemon zest optional garnish
- Crumbled lemon sandwich cookies optional garnish
Instructions
- Line a 9x13 inch baking pan with parchment paper or spray lightly with baking spray.
- In a food processor, crush the sandwich cookies until well crumbled.32 lemon sandwich cookies
- Add in the melted butter and pulse to form a mixture that resembles wet sand.½ cup (1 stick) salted butter
- Press the mixture into the bottom of the prepared baking pan to form a crust.
- Beat the cream cheese and granulated white sugar together in a large mixing bowl with a hand or stand mixer until creamy.8 ounce package cream cheese, ⅓ cup granulated white sugar
- Add in the sour cream and mix until smooth.½ cup sour cream
- Gently fold in 2 cups of the whipped topping and then spread the mixture into an even layer over the crust.16 ounce container whipped topping
- Make the lemon pudding layer by whisking together the lemon pie filling, heavy cream and lemon juice until smooth.21 ounce can lemon pie filling, 1 cup heavy cream, ¼ cup lemon juice
- Stir in 2 ½ Tablespoons of vanilla pudding mix until the mixture is thick and evenly mixed.3½ tablespoons vanilla pudding mix
- Carefully spread the lemon filling over the cream cheese layer evenly.
- Gently fold the remaining Tablespoon of vanilla pudding mix into the remaining whipped topping to form a slightly thicker whipped topping.
- Spread the whipped topping over the lemon layer and then cover with plastic wrap and refrigerate for at least 2-4 hours or overnight.
- When ready to serve, top with lemon zest and extra crumbled lemon sandwich cookies, optional, slice into squares and serve chilled.Lemon zest, Crumbled lemon sandwich cookies
Notes
Storage:
- To Store: Lemon lasagna dessert should be stored well wrapped in the refrigerator and enjoyed within 3-4 days for best results.
- To Freeze: Lemon dessert lasagna can be frozen for 2-3 months. Keep in mind that freezing and thawing this dessert can cause it to get watery or separate so freezing it is a last resort.
- Create Your Crust: You can change the crust by using your favorite kind of sandwich cookie, such as Golden Oreos, vanilla sandwich cookies, or even vanilla wafers or graham crackers. Be sure to adjust the amount of butter used and add sugar if needed for flavor.
- Pick Another Flavor Profile: Once you're comfortable with this recipe, it is easy to customize with your favorite flavors. Feel free to change the flavor profile using using strawberry, blueberry, or apple pie mix instead. You may want to reduce or omit the lemon juice if you change the fruit filling.
- Make With Mix-Ins: You can add mix-ins to the cheesecake layer, like chopped nuts, chopped fruit, or add an extract or some lemon curd to enhance the flavor.
- Top Your Treat: Feel free to top this lasagna with fresh fruit, chopped nuts, chocolate chips, or sprinkles for added elegance, texture or flavor.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 177mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg