Lemon Lasagna is made with a cookie crust and creamy layers of no-bake cheesecake, tangy lemon pudding, and homemade whipped cream.
This easy no-bake dessert is also called Lemon Lush or Lemon Delight. It is a crowd favorite that starts with a crisp vanilla wafer crust that is topped with several tasty layers assembled "lasagna-style," like my popular Banana Pudding Lasagna.
While many other Lemon Lasagna dessert recipes rely on Cool Whip, I prefer the taste of homemade lemon whipped cream. It's still really easy to make and can be made a day in advance!
This is technically a dessert, but it can also be served as a potluck side dish, similar to Strawberry Jell-O Salad.
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Vanilla Wafer Cookies - These cookies make a crisp crust with a subtly sweet flavor. For more lemon flavor, use Lemon Oreos instead. Golden Oreos, shortbread cookies, or graham cracker crumbs can also be used.
Heavy Cream - For the fluffiest whipped cream, be sure to use heavy whipping cream with at least 36% milk fat. If you want to skip making your own whipped cream, you can substitute 16 ounces of Cool Whip instead.
Cream Cheese - Soften your cream cheese at room temperature so that it mixes in smoothly.
Lemon Pudding - Make sure to use instant pudding mix, not Cook 'N Serve. If you want a milder lemon flavor, you can use 1 box of lemon pudding and 1 box of vanilla pudding mix.
Milk - You can use 2% or whole milk with equally great results. However, the filling won't set with lactose-free or dairy-free options.
How to Make Lemon Lasagna
1) Prepare the Crust
- Crush the cookies to fine crumbs using a food processor, or with a rolling pin in a large resealable bag.
- Mix the cookie crumbs with the melted butter, then turn it into a 9x13 pan and press the cookie mixture firmly into the bottom of the pan.
- Put the crust in the refrigerator to set while you prepare the layers.
2) Whip the Cream
- Use an electric mixer to whip the cream in a large mixing bowl for 1 minute, until it has thickened.
- Add the lemon zest, ½ cup of powdered sugar, and vanilla extract and beat it on medium-high speed until it reaches stiff peaks, where the whipped cream peak stands firm once the beater is removed.
3) Mix the Cream Cheese Filling
- In a medium mixing bowl beat the softened cream cheese with the remaining powdered sugar and lemon juice until it is completely smooth.
- Gently fold in 2 cups of whipped cream, being careful not to deflate the cream.
- Spread the cream cheese mixture in an even layer over the cookie crust using an offset spatula.
- Place the pan back into the refrigerator while you prepare the pudding.
Pro Tip: It's important to let the cream cheese sit at room temperature for at least an hour so that it is soft. This will help it blend smoothly.
4) Prepare the Pudding
- Whisk together the milk and pudding mix in a separate medium bowl.
- Let it set for about 5 minutes to thicken, then pour the mixture over the cream cheese layer and spread it evenly across the pan.
- Top the lemon pudding layer with the remaining whipped cream.
- Refrigerate for at least 2 hours, or until ready to serve, then sprinkle additional crushed cookies over the top. Garnish with lemon slices, if desired.
Storage Guidelines
Refrigerator: This recipe needs to be kept cold, so store it tightly covered with plastic wrap in the refrigerator for up to 5 days.
Freezer: Transfer to an airtight container and store in the freezer for up to 3 months, then thaw overnight in the refrigerator, or just eat it frozen!
Recipe FAQs
Yes, this is a great recipe to make a day in advance, as the filling will set and the flavors will develop over time.
Sure! The lemon curd has a bright lemon flavor that is delicious in this recipe! You can also substitute lemon pie filling.
Sure! Instead of lemon try using chocolate pudding and Oreo crust for chocolate lasagna. Or butterscotch pudding with a graham cracker crust. Mix and match your favorite instant pudding flavors!
More No-Bake Recipes
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Recipe
Lemon Lasagna
Recipe by:Ingredients
- 11 ounce (311 grams) box vanilla wafers
- 6 tablespoons (85 grams) butter melted
- 2 ½ cups (591 ml) heavy cream
- 1 cup (120 grams) powdered sugar divided
- 2 tablespoons (12 grams) lemon zest
- 1 teaspoon (5 ml) vanilla extract
- 8 ounces (227 grams) cream cheese softened
- 2 tablespoons (2 tablespoons) lemon juice
- 3 cups (710 ml) milk
- 2 boxes (192 grams) instant lemon pudding mix (3.4 ounces each)
Instructions
- Place the Vanilla wafers in a food processor and pulse to fine crumbs, or place them in a large resealable bag and crush them with a rolling pin. Measure out 2 cups (210 grams) of crumbs. Set the remaining crumbs aside to top the dessert.11 ounce box vanilla wafers
- Place the crumbs in a mixing bowl and stir in the melted butter.6 tablespoons butter
- Press the crumb mixture to the crumb mixture into the bottom of a 9x13 baking dish. Then place the pan in the refrigerator while preparing the filling.
- Beat the heavy cream in a large mixing bowl using the medium-low speed setting of an electric hand or stand mixer, until the cream is frothy.2 ½ cups heavy cream
- Add ½ cup of powdered sugar, along with the lemon zest and vanilla extract. Increase to medium-high speed. Beat for several minutes, until the mixture reaches firm peaks.1 cup powdered sugar, 2 tablespoons lemon zest, 1 teaspoon vanilla extract
- In a separate bowl, use an electric mixer to blend the cream cheese, the remaining ½ cup of powdered sugar, and lemon juice using high speed until smooth.8 ounces cream cheese, 2 tablespoons lemon juice, 1 cup powdered sugar
- Gently fold in 2 cups of whipped cream.
- Carefully spread the cream cheese filling over the vanilla wafer crust. Return the pan to the refrigerator while preparing the next layer.
- In a third bowl, whisk together the milk and pudding. Let sit for 5 minutes to thicken.2 boxes instant lemon pudding mix, 3 cups milk
- Pour the pudding evenly over the cream cheese filling and spread smoothly.
- Top with the remaining whipped cream and place in the refrigerator for at least 2 hours, or overnight.
- When ready to serve, top with additional crushed vanilla wafers and lemon zest.
Notes
- Replace the vanilla wafer cookies with graham cracker crumbs, Oreo cookies, or shortbread cookies.
- If you don't want to make your whipped cream from scratch then substitute 16 ounces of Cool Whip.
- Lemon curd or lemon pie filling can be used in place of the pudding.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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