Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 teaspoons alcohol-free vanilla extract
- 1 cup fresh blueberries
- 1 cup lemon curd
- 12 sheets of ladyfinger cookies
- Zest of 1 lemon
Instructions
- Step 1: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
- Step 2: In a separate bowl, whip the heavy cream and alcohol-free vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Step 3: In a baking dish, spread a layer of the cream cheese mixture at the bottom. Layer half of the ladyfinger cookies on top, followed by half of the lemon curd and half of the blueberries.
- Step 4: Repeat the layers with the remaining ingredients, starting with another layer of the cream cheese mixture, followed by ladyfingers, lemon curd, and blueberries.
- Step 5: Finish with a final layer of the cream cheese mixture on top and sprinkle with lemon zest. Refrigerate for at least 4 hours or overnight to allow it to set before serving.
Notes
- For best results, store any leftover Lemon Blueberry Lasagna in an airtight container in the refrigerator, where it will keep for up to three days.
- If you want to enjoy it warm, gently reheat individual portions in the microwave for about 10-15 seconds, but be careful not to overheat as it can affect the texture.
- Serve your lasagna with a dollop of whipped cream or a scoop of vanilla ice cream on the side to elevate the dessert experience.
- To enhance the flavor and presentation, consider using organic blueberries and fresh lemon zest for a vibrant finish that pops visually and tastefully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 20g