Lemon Lasagna Recipe

Lemon Lasagna Recipe

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• Zest of 1 lemon

For the lemon filling:

• 2 (3.4-ounce) packages instant lemon pudding mix
• 3 1/2 cups cold milk
• Zest of 2 lemons
• 1 cup mascarpone cheese, softened

For the whipped topping layer:

1 (8-ounce) container whipped topping, thawed
Zest of 1 lemon

Instructions:

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and lemon zest until well mixed.
2. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. Place the dish in the refrigerator to chill while you prepare the filling.
3. In another mixing bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened.
4. Stir in the lemon zest and softened mascarpone cheese until well combined, creating a creamy lemon filling.
5. Spread the lemon filling evenly over the chilled crust layer in the baking dish.
6. In a separate mixing bowl, fold the lemon zest into the whipped topping until well combined.
7. Spread the whipped topping mixture over the lemon filling layer in the baking dish, smoothing it out with a spatula.
8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the layers are set.
9. Once set, remove the dish from the refrigerator and slice the Lemon Lasagna into squares.
10. Serve chilled and garnish with additional lemon zest, if desired.
11. Enjoy the bright and refreshing flavors of this Lemon Lasagna as a delightful summer dessert!
12. Store any leftover Lemon Lasagna covered in the refrigerator for up to 3 days.

Notes:

1. You can customize this dessert by using different flavors of pudding mix, such as vanilla or white chocolate, for the filling.
2. For added texture and flavor, consider adding a layer of fresh berries, such as raspberries or blueberries, between the lemon filling and whipped topping layers.

Enjoy!