Go Back
–+ servings
A square of lemon lasagna topped with a dollop of whipped cream and a lemon slice on a small plate with the full serving dish in the background.

Lemon Lasagna

Recipe by: Erin Gierhart
Lemon Lasagna is made with a cookie crust and creamy layers of no-bake cheesecake, tangy lemon pudding, and homemade whipped cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes

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

This is a great recipe to make a day in advance, as the filling will set and the flavors will develop over time.
Storage: This recipe needs to be kept cold, so store it tightly covered with plastic wrap in the refrigerator for up to 5 days.
To freeze,  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!
Substitutions: 
  • 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.
Course Dessert
Cuisine American
Servings 12
Calories 541 kcal

Nutrition

Calories: 541kcal | Carbohydrates: 49g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 327mg | Potassium: 193mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 1257IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 0.1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe?Leave a review! We love hearing your feedback!
QR Code linking back to recipe