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Lemon Blueberry Lasagna

Lemon Blueberry Lasagna: Your Perfect No-Bake Summer Treat

Lemon Blueberry Lasagna is a refreshing no-bake dessert that captures the essence of summer with vibrant layers of zesty lemon and blueberries.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup Unsalted Butter Can use coconut oil for a dairy-free version.
  • 1 ½ cups Golden Oreo Crumbs Substitute with graham cracker crumbs if Oreos are unavailable.
For the Blueberry Layer
  • 2 ¼ cups Frozen Blueberries Thaw and retain excess liquid for blending.
  • ¼ cup Greek Yogurt Substitute with sour cream or omit for a smoother texture.
  • 5 teaspoons Gelatin Powder Use clear gelatin or agar-agar for vegetarian options.
  • 16 oz Cream Cheese Opt for a dairy-free alternative for a vegan version.
For the Creamy Mixture
  • 1 ½ cups Powdered Sugar Adjust according to your taste preference.
  • 2 cups Cool Whip Homemade whipped cream works as a great substitution.
For the Pudding Layer
  • 2 packages Instant Lemon Pudding Mix Vanilla pudding with extra lemon juice can be used instead.
  • 2 ½ cups Milk Any type of milk or milk substitute works well.
For Garnishing
  • 1 bar White Chocolate Consider dark chocolate for a richer flavor.

Equipment

  • 9x13-inch dish
  • Blender
  • mixing bowls
  • microwave

Method
 

Step-by-Step Instructions for Lemon Blueberry Lasagna
  1. Prepare the Crust: Melt butter and mix with Golden Oreo crumbs, then press into a 9x13 inch dish. Freeze for 15 minutes.
  2. Bloom Gelatin: Combine gelatin powder with cold water. Allow it to sit to bloom.
  3. Make Blueberry Mixture: Blend thawed blueberries and Greek yogurt until smooth.
  4. Cream Cheese Layer: Beat cream cheese, mix in powdered sugar, and fold in the blueberry mixture.
  5. Incorporate Gelatin: Heat the bloomed gelatin and stir into the cream cheese mixture, then fold in Cool Whip.
  6. Pudding Layer: Whisk pudding mix with milk until thick, then fold in Cool Whip and spread over the blueberry layer.
  7. Final Layer: Top with remaining Cool Whip, cover, and refrigerate for at least 4 hours.
  8. Finish: Garnish with white chocolate curls and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg

Notes

Thaw blueberries retaining excess liquid for a smoother blend. Chill overnight for best texture. Use a glass or springform pan for better presentation.

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