Description
A no-bake Strawberry Lasagna with layers of creamy filling, fresh strawberries, and sweet glaze between soft lasagna noodles. A refreshing and easy dessert!
Ingredients
Scale
- 1 (15 ounce) package of lasagna noodles
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 pound fresh strawberries, hulled and sliced
- Strawberry glaze (store-bought or homemade)
- Optional: Fresh mint leaves, for garnish
Instructions
- Cook the lasagna noodles: Cook according to package directions until al dente. Add a tablespoon of olive oil to the water to prevent sticking.
- Drain and rinse: Drain the noodles well and rinse with cold water to stop cooking. Lay flat on a clean kitchen towel to dry slightly.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sweetened condensed milk: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Scrape down the sides of the bowl as needed.
- Stir in vanilla: Stir in the vanilla extract.
- Fold in whipped topping: Gently fold in the thawed whipped topping until just combined, being careful not to overmix.
- Assemble the lasagna: Spread a thin layer of the cream cheese filling in the bottom of a 9×13 inch baking dish.
- Layer noodles: Arrange a layer of lasagna noodles over the cream cheese filling, overlapping slightly if necessary. Trim to fit.
- Spread filling: Spread half of the remaining cream cheese filling over the noodles.
- Add strawberries: Arrange half of the sliced strawberries over the cream cheese filling.
- Drizzle glaze: Drizzle half of the strawberry glaze over the strawberries.
- Repeat layers: Repeat layers: noodles, remaining cream cheese filling, remaining strawberries, and remaining strawberry glaze.
- Chill: Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Serve: Remove from the refrigerator and let sit at room temperature for 15-20 minutes before serving.
- Cut and garnish: Cut into squares and garnish with fresh mint leaves, if desired.
Notes
- Noodle Options: You can use no-bake lasagna noodles. If using no-bake noodles, make sure to add a little extra moisture to the filling, as they will absorb some of the liquid.
- Strawberry Glaze: If you don’t have strawberry glaze, you can make your own by simmering strawberry jam with a little water until it reaches a glaze-like consistency.
- Other Berries: Feel free to add other berries to the lasagna, such as blueberries, raspberries, or blackberries. A mixed berry lasagna would be delicious!
- Chocolate Chips: For a chocolatey twist, sprinkle some mini chocolate chips between the layers.
- Lemon Zest: Add a teaspoon of lemon zest to the cream cheese filling for a bright, citrusy flavor.
- Whipped Cream: If you prefer, you can use homemade whipped cream instead of store-bought whipped topping. Just make sure to stabilize it with a little powdered sugar to prevent it from deflating.
- Make Ahead: This lasagna is perfect for making ahead of time. You can assemble it up to 24 hours in advance and store it in the refrigerator until ready to serve.
- Serving Suggestions: Serve the lasagna with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- Lasagna is too watery: Make sure to drain the lasagna noodles well after cooking. You can also pat them dry with paper towels to remove any excess moisture.
- Filling is too thick: Add a tablespoon or two of milk to the filling to thin it out.
- Lasagna is difficult to cut: Make sure the lasagna is well chilled before cutting. Use a sharp knife and cut with a sawing motion.
- Strawberries are too tart: Sprinkle the strawberries with a little sugar before adding them to the lasagna.
- Prep Time: 20 minutes
- Cook Time: 10 minutes