Lemon Blueberry Lasagna
A refreshing layered dessert that combines zesty lemon and sweet blueberries, perfect for summer gatherings.
Ingredients
Main Ingredients
- 9 pieces lasagna noodles Cook according to package directions.
- 16 oz cream cheese, softened Allow to come to room temperature for easier mixing.
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup lemon curd Store-bought or homemade.
- 2 cups fresh blueberries Fresh blueberries preferred.
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 piece Zest of 1 lemon
Instructions
Preparation
- Boil the noodles in salted water according to package directions, typically for about 8-10 minutes, until al dente. Drain and cool them under cold water to stop the cooking process.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar using an electric mixer on medium speed for 2-3 minutes, until smooth and creamy.
- Gently fold in the whipped topping, lemon curd, lemon zest, and vanilla extract into the cream cheese mixture until well combined and fluffy.
Layering
- In a 9×13 inch dish, lay down 3 lasagna noodles side by side, slightly overlapping if necessary. Spread one-third of the cream cheese mixture evenly over the noodles using a spatula.
- Sprinkle half of the fresh blueberries generously over the cream cheese layer, distributing them evenly.
- Add another layer with 3 lasagna noodles, followed by another third of the cream cheese mixture, and then half of the remaining blueberries.
- Place the last set of noodles on top, covering them with the remaining cream cheese mixture and smoothing it out.
- Scatter the remaining blueberries on top for a fresh and colorful presentation.
Chilling
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, allowing the flavors to meld together and the dessert to firm up.
Notes
This dessert is best served chilled. For an eye-catching presentation, slice into squares and serve on individual plates. Can be frozen for up to three months; thaw in the fridge before serving.