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Lemon Blueberry Lasagna

Lemon Blueberry Lasagna: A No-Bake Summer Sensation

Lemon Blueberry Lasagna is a vibrant no-bake dessert perfect for summer gatherings.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Golden Oreo Cookies Graham crackers can be substituted.
  • 1/2 cup Unsalted Butter Other types of melted butter can be used.
For the Blueberry Layer
  • 2 cups Frozen Blueberries Fresh blueberries work when in season.
  • 1 cup Greek Yogurt Can substitute with more cream cheese.
  • 1 tablespoon Gelatin Powder (Clear) Agar-agar is a vegetarian alternative.
For the Cream Cheese Layer
  • 8 ounces Cream Cheese Whipped mascarpone or silken tofu can be used for dairy-free options.
  • 1 cup Powdered Sugar Adjust based on sweetness preference.
  • 1 cup Cool Whip Whipped heavy cream can be a homemade alternative.
For the Pudding Layer
  • 1 package Instant Lemon Pudding Mix Can substitute with vanilla pudding.
  • 2 cups Milk Any type of dairy or non-dairy milk works.
For the Topping
  • 1 bar White Chocolate Optional; can use dark chocolate or omit.

Equipment

  • 9x13-inch deep dish
  • mixing bowl
  • Blender
  • electric mixer
  • microwave-safe bowl

Method
 

Directions
  1. Melt unsalted butter in a microwave-safe bowl, combine with crushed Golden Oreo cookies, stir until resembling wet sand, and press into the bottom of a 9x13-inch deep dish. Freeze for 15-20 minutes.
  2. Dissolve gelatin powder in cold water and let it bloom for 5 minutes. Blend thawed frozen blueberries with Greek yogurt until smooth, then whisk in bloomed gelatin.
  3. Beat cream cheese until creamy, gradually add powdered sugar and vanilla, mix well, then fold in blueberry mixture and half of the Cool Whip.
  4. Whisk instant lemon pudding mix with milk until thickened, about 2 minutes, then fold in remaining Cool Whip and spread over blueberry layer.
  5. Spread remaining Cool Whip over pudding layer and refrigerate for at least 4 hours or overnight. Grate white chocolate on top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

For best results, refrigerate before serving and add the final topping right before serving.

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