Go Back
+ servings
slice of strawberry lemon lasagna
Print Recipe
5 from 3 votes

Strawberry Lemon Lasagna

Course: Dessert
Cuisine: American
Keyword: lemon lasagna
Servings: 8
Calories: 969kcal


For the crust:

  • 26 vanilla sandwich cookies like Golden oreos
  • 1 sleeve graham crackers
  • 8 Tablespoons butter (I stick)

Lemon Cheesecake Filling:

  • 5 - 8 ounce packages of cream cheese softened
  • 1 - 6 ounce package of instant lemon pudding mix
  • 1 1/2 cups of half and half
  • 1 cup powdered sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon extract
  • Yellow food coloring gel
  • 1 pound fresh Strawberries
  • 4 Meyer Lemons
  • 3 ounces cream cheese

Whipped Topping

  • 3 cups heavy whipping cream or frozen whipped topping
  • 1 cup powdered sugar
  • 1 teaspoon Vanilla


  • Spray a 9 x 13 baking dish with cooking spray.
  • Place the Oreo cookies and graham crackers in food processor, and blend until they are crumbs.
  • Melt the butter in the microwave, and pour the melted butter into the cookie crumb mixture.
  • Press the crumb crust evenly in the bottom of the 9 X 13 dish. Place the dish in the freezer.
  • In a stand mixer with paddle attachment, place the 5 packages of softened cream cheese, and blend or mix until smooth and creamy.
  • In a separate bowl, mix the instant pudding, and half and half together until smooth.
  • Add the pudding to the cream cheese, and blend until mixed.
  • Add the Vanilla, lemon juice and lemon extract, and blend until combined.
  • Add the powdered sugar and blend until the mixture is smooth and creamy.
  • Pour about 2 cups of the cheesecake mixture on the crust, and smooth evenly. Place the dish back in the freezer for 30 minutes.
  • Add a teaspoon of yellow gel food coloring to the remaining cheesecake mixture, and blend until smooth and bright yellow.
  • Remove the dish from the freezer after 30 minutes, and place about half of the yellow mixture on top of the white mixture in the dish.
  • Remove the stems from about 12 small berries, and set the others aside for topping.
  • Place the small stemmed Strawberries in rows; 4 rows down, and three rows across, evenly in the dish, with the stem sides down, and the point sticking up.
  • Spoon the rest of the yellow cheesecake filling over the berries, covering them in the yellow filling. (If all the berries aren't completely covered, don't worry, because the whipped cream topping will cover the berries.)
  • Place the dish in the freezer for at least 1 hour.
  • For the topping:
  • Add the heavy cream, vanilla, and the powdered sugar, and blend until smooth.
  • MIx until the cream becomes very thick and forms stiff peaks.
  • Remove the dish from freezer (after one hour) and top the yellow layer with the whipped cream topping. Smooth the topping with a spatula, until it's even across the dish.
  • Place the dish back in the freezer.
  • Slice the remaining strawberries in thirds, and wash and slice the large Meyer lemon in thin slices.
  • Place the slices in rows on top of the whipped cream topping, alternating the strawberries and lemons.
  • Refrigerate the dessert for at least several hours, or overnight.
  • When ready to serve, remove the dish from the freezer about for about 15 minutes, then cut the pieces about 3 X 3 inches, and through the center of the strawberries to make a pretty presentation. Top with half a lemon slice, and a whole strawberry.


Calories: 969kcal | Carbohydrates: 94g | Protein: 13g | Fat: 62g | Saturated Fat: 35g | Cholesterol: 186mg | Sodium: 774mg | Potassium: 391mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1996IU | Vitamin C: 35mg | Calcium: 301mg | Iron: 1mg