Best Lemon Lasagna
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12
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Calories
625 kcal
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Course
Others
Best Lemon Lasagna
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 8 oz cream cheese
- 1 box vanilla wafers
- ¾ cup butter
- 6 cups heavy whipping cream
- 1 ¼ cups powdered sugar
- 2 lemons
- 3 cups milk
- 1 package instant vanilla pudding
- 1 package instant lemon pudding
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Instructions
- All ingredients ready? Let's begin!
- Set the cream cheese out so it can soften to room temperature before using.
- Put the wafers into a ziplock bag and seal it, pushing out as much air as possible. Wrap the bag in a kitchen towel and use a meat mallet or rolling pin to smash the wafers into small crumbs. Alternatively, you could blend them in a food processor, but smashing is more fun.
- Pour the cookie crumbs into a bowl. Melt the butter and add to the bowl. Mix together with a spatula or your hands until the mixture sticks together.
- Grease a 9x13 inch baking dish then dump the cookie mix into it. Use your hands to press along the bottom of the dish until the cookie crumbs become a tight, even layer.
- Put the baking dish in the fridge while you prepare the rest of the ingredients.
- In a large bowl, pour the heavy whipping cream and the powdered sugar. Use an electric mixer or handheld whisk to whisk until the cream forms stiff peaks. With an electric mixer this could take 5 minutes, but it will be longer by hand.
- Separate half of the whipped cream and place in another bowl.
- Zest both the lemons. Set half of the zest aside. Juice just one of the lemons. Add ½ of the lemon zest and all the juice to one of the bowls of whipped cream.
- Add the cream cheese to the lemon and whipped cream. If the cream cheese isn’t soft, you can put it in a bowl in the microwave for a few seconds.
- Continue whipping the lemon whipped cream mixture until incorporated and it forms stiff peaks again.
- Remove the dish from the fridge and use a spatula to spread the lemon whipped cream in an even layer on top of the cookie crust. Return to the fridge.
- In a new, large bowl, pour the milk. Add the lemon and vanilla pudding packages to the milk and whisk together until it thickens to a pudding consistency.
- Take the dish out of the fridge and spread the pudding mixture across in an even layer.
- Return to the fridge and chill for 40 minutes or until the pudding sets.
- Remove the dish from the fridge again and spread the second half of the whipped cream on top.
- Garnish by sprinkling the top with the remaining lemon zest.
- Cut, serve, and enjoy!
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
52g
(80%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
163mg
(54%)
Sodium
222mg
(9%)
Potassium
254mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
2127IU
(43%)
Vitamin C
1mg
(1%)
Calcium
190mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 52g | 80% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 163mg | 54% |
| Sodium | 222mg | 9% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 2127IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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