Recipe for Lemon Lasagna
A refreshing and delightful twist on traditional lasagna, this no-bake lemon lasagna features layers of creamy lemon filling and crunchy cookies, making it a perfect summer dessert.
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 2 cups whipped cream (sweetened)
- 2 cups crushed graham crackers or cookies
- Fresh berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
- Gradually add the lemon juice and lemon zest, mixing until well incorporated.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- In a 9x13-inch dish, place a layer of crushed graham crackers or cookies at the bottom.
- Spread half of the lemon cream mixture over the first layer.
- Repeat with another layer of cookies followed by the remaining cream mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with fresh berries and mint leaves.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Use freshly squeezed lemon juice for the best flavor.