If you’re in the mood for a fun twist on classic layered desserts, this Lemon Lasagna Recipe is about to become your new obsession. Imagine layers of zesty lemon pudding, creamy clouds of whipped topping, and a buttery golden Oreo crust all coming together in one refreshing no-bake treat. Each bite is like the first taste of summer sunshine, irresistibly light yet satisfyingly decadent. Perfect for gatherings or as a cheerful weeknight treat, this Lemon Lasagna Recipe is ridiculously easy to assemble and even easier to fall in love with!

Ingredients You’ll Need

The beauty of this Lemon Lasagna Recipe is that every ingredient serves a special purpose—bringing either a pop of citrus, a creamy layer, or a hint of crunch. The list is short, sweet, and easy to find at any grocery store, but together, they make dessert magic!

Golden Oreo cookies (36, crushed): These cookies create a buttery, lightly sweet crust that’s the perfect foundation for our dreamy layers.
Unsalted butter (6 tablespoons, melted): Butter binds the cookie crumbs and ensures the base holds together, adding richness to every bite.
Cream cheese (8 ounces, softened): Cream cheese gives the second layer a tangy, velvety smoothness that pairs so well with lemon.
Granulated sugar (1/4 cup): Just the right amount of sweetness to balance the tangy cream cheese.
Fresh lemon juice (2 tablespoons): Adds bright citrus flavor that makes the whole dessert pop.
Lemon zest (2 teaspoons, plus more for garnish): Zest is the secret to a bold lemon aroma in each layer and a spritzy, festive finish.
Whipped topping (2 cups, divided): This keeps things wonderfully light and fluffy, acting as both a creamy layer and a beautiful topping.
Instant lemon pudding mix (1 box, 3.4 ounces): The heart of the “lasagna”—providing tart, lemony richness and a thick, satisfying layer.
Instant vanilla pudding mix (1 box, 3.4 ounces): A balancing act for the lemon pudding, creating softer, gentler citrus notes.
Cold milk (3 cups): Whisks with the puddings to make the filling firm but silky.
Shredded sweetened coconut (1 cup, optional): For those who love a tropical twist and a bit of chewy contrast on top.
Additional lemon zest and slices (for garnish): These add lovely color and citrus fragrance right before serving.

How to Make Lemon Lasagna Recipe

Step 1: Create the Buttery Cookie Crust

Start by crushing the golden Oreo cookies—either in a food processor or by giving them a good bash in a zip-top bag. Mix the crumbs in a bowl with melted butter until every bit glistens. Press this crumbly mixture evenly into the base of a 9×13-inch baking dish, taking care to cover every corner. This lush, golden crust is your first hint that the Lemon Lasagna Recipe is something special!

Step 2: Whip Up the Cream Cheese Layer

In a large bowl, beat softened cream cheese, granulated sugar, fresh lemon juice, and plenty of lemon zest until the mixture is completely smooth and dreamy. Fold in one cup of whipped topping to lighten the texture. Carefully spread this grown-up cheesecake layer over your cookie crust. As you smooth it out, you can already see those beautiful, creamy layers starting to build!

Step 3: Mix the Luscious Pudding Layers

Grab a fresh bowl and whisk together the instant lemon pudding, vanilla pudding, and cold milk. After about two minutes of whisking, you’ll feel the mixture thicken to a perfectly spreadable consistency. Layer this over the cream cheese stage, using a spatula to coax every lemony swirl into every corner.

Step 4: Top with Clouds of Whipped Topping and Coconut

Spoon the remaining whipped topping over the pudding and carefully spread it into an even, snowy blanket. If you’re feeling fancy or just love coconut, sprinkle shredded sweetened coconut over the top for a bit of crunch and tropical flavor. This final layer is irresistibly inviting and totally luscious.

Step 5: Chill and Garnish

Now comes the hardest part—refrigerating your Lemon Lasagna Recipe for at least four hours. The chilling time is what brings all those gorgeous layers together and makes the texture truly sliceable. Just before serving, sprinkle with extra lemon zest and tuck in a few lemon slices for a pop of color and freshness that everyone will instantly adore.

How to Serve Lemon Lasagna Recipe

Garnishes

When it comes to making your Lemon Lasagna Recipe a showstopper, fresh lemon zest and pretty little wedges or thin slices of lemon are simple but stunning. A handful of toasted coconut on top adds a wonderfully sweet bite and even a few edible flowers (like pansies or violets) can make each piece feel like it came from a fancy bakery.

Side Dishes

This no-bake treat loves to be the star, but it pairs beautifully with a big bowl of fresh berries, lightly sweetened iced tea, or crisp sparkling lemonade. If you’re serving a meal outdoors, try a light main like grilled chicken or salmon to keep things bright and fresh—and let the Lemon Lasagna Recipe shine as the grand finale.

Creative Ways to Present

If you want to go beyond the classic slab, try serving individual portions in glass cups or jars for a charming parfait effect. You can also cut the lasagna into fun shapes with cookie cutters, or layer it in a trifle dish for a towering centerpiece that reveals every beautiful layer the moment you spoon into it. With its sunny color and layers, the Lemon Lasagna Recipe always brings a sense of celebration!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to four days—the flavors continue to mingle and the crust stays beautifully tender.

Freezing

Highly recommended for making dessert ahead! Slice the Lemon Lasagna Recipe into squares and freeze them on a parchment-lined tray until solid. Once they’re firm, wrap individually in plastic wrap and store in a freezer bag for up to a month. Just remember to thaw in the fridge for several hours before enjoying again.

Reheating

Since this is a no-bake, chilled dessert, there’s no need to reheat. Simply let it warm at room temperature for 10-15 minutes after removing from the fridge or freezer, which softens the layers and brings out the luscious lemon flavor even more.

FAQs

Can I use regular Oreos instead of golden Oreos?

You can swap them if needed, but golden Oreos give the crust a buttery, vanilla flavor that really complements the lemon layers. Chocolate Oreos will make the dessert more decadent but less “lemon pie” in vibe.

Is it okay to use homemade whipped cream instead of whipped topping?

Definitely! Homemade whipped cream (just whip heavy cream with a bit of sugar) makes the dessert extra luxurious and fresh, but be sure to keep it cold since it’s not as stable as store-bought whipped topping.

Can I make this Lemon Lasagna Recipe gluten-free?

Yes! Just choose certified gluten-free sandwich cookies for the crust and double-check that your pudding mixes are gluten-free. Every other ingredient should naturally fit the bill.

What can I use if I don’t have lemon pudding?

If you can’t find lemon pudding, you can use all vanilla pudding and add an extra tablespoon of lemon juice and extra zest to boost the citrus flavor.

Is the coconut topping necessary?

Not at all—the coconut is completely optional. It does add a chewy, sweet finish, but you can skip it, swap in chopped white chocolate, or add extra zest for a punchy topping instead.

Final Thoughts

This Lemon Lasagna Recipe is my go-to for those days when you want something that’s bright, sweet, and absolutely no-fuss. It checks all the boxes with layers of tangy, creamy, and crunchy goodness. Whether you’re hosting family, feeding a crowd, or just treating yourself to something special, give this recipe a try—you’ll love every single zesty bite!

Lemon Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the refreshing flavors of this Lemon Lasagna, a delightful no-bake dessert that features layers of golden Oreo crust, creamy lemon cheesecake, zesty lemon pudding, and fluffy whipped topping. Perfect for a summer treat or any time you crave a citrusy sweet indulgence.

Ingredients

Scale

For the Crust:

36 golden Oreo cookies, crushed
6 tablespoons unsalted butter, melted

For the Cheesecake Layer:

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 cup whipped topping, divided

For the Lemon Pudding Layer:

1 (3.4-ounce) box instant lemon pudding mix
1 (3.4-ounce) box instant vanilla pudding mix
3 cups cold milk

1 cup shredded sweetened coconut (optional)
Additional lemon zest and slices for garnish

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Instructions

Prepare the Crust: Mix crushed golden Oreos with melted butter. Press into a 9×13-inch baking dish.
Make the Cheesecake Layer: Beat cream cheese with sugar, lemon juice, and zest. Fold in 1 cup whipped topping and spread over crust.
Prepare the Lemon Pudding Layer: Whisk lemon and vanilla pudding mixes with cold milk until thickened. Spread over the cream cheese layer.
Finish the Dessert: Top with remaining whipped topping, shredded coconut, if desired. Chill for at least 4 hours. Garnish with lemon zest and slices before serving.