Lemon Lasagna

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This luscious lemon lasagna consists of 4 tasty layers, including a Lemon Oreo crust, cream cheese layer, lemon pudding layer and topped with whipped cream! So creamy and refreshing—you can’t get enough!

My White Chocolate Lasagna was the hit recipe that started it all. Since then, I’ve made this Lemon Lasagna, and even a Pumpkin Lasagna! I’m thinking I’ll have to try even more flavors, because everyone loves these layered desserts!

Lemon Lush dessert on plate

It goes by many names

You might have heard of “Lemon Lush”, or maybe even “Lemon Delight”, and now you’re reading about “Lemon Lasagna”. Well guess what? They’re all names for this same recipe—a luscious layered lemon lasagna (try saying that three times fast!).

It’s one of those “layered” treats (hence why we call it lemon lasagna) that has so many levels of delicious-ness. It starts off with a Lemon Oreo base, then a cream cheese layer, lemon pudding layer, and lastly a layer of cool whip topping.

Top it with a fresh lemon and you’ll be getting rave reviews from everyone. No baking is required for this recipe, and it’s especially perfect during the warmer months since it’s a cool recipe.

Tips, toppings, and substitutions

TIPS. to ensure your layered dessert turns out perfectly, keep these tips in mind.

  • Leave the Oreo filling inside the Oreos when you make the crust. This helps to keep the crumbs together.
  • The pudding will not set if you try using a dairy free or lactose free milk.

TOPPINGS.  Here are some optional toppings for your lemon lasagna:

  • crushed walnuts
  • crushed pecans
  • strawberries
  • crushed Oreos
  • toasted coconut
  • sliced almonds

SUBSTITUTIONS. I get asked often if the lemon pudding can be replaced with lemon curd or lemon pie filling and the answer is yes! Those are great options. They will also give it a more tart, lemon flavor.

If you can’t find lemon Oreos, or if you don’t want the lemon flavor to be as strong, golden Oreos work just as well! You could also do a shortcake crust or Graham cracker crust instead.

PUDDING. Easily Change the flavor of the dessert using different pudding flavors. Some ideas include:

  • Chocolate pudding with chocolate oreos. Top with chocolate shavings
  • Banana pudding with golden oreos. Top with banana slices.
  • Cheesecake pudding with golden oreos. Top with fresh berries.
  • Pistachio Pudding with chocolate oreos. Top with mini chocolate chips.

Lemon Lasagna topped with a lemon slice on a white plate

Just as good a day or two later!

The great thing about this recipe is that it stores well in the fridge or freezer and leftovers taste fantastic. Just cover your pan with a lid or plastic wrap and store in the fridge 3-5 days. If you store it in the freezer, it will keep well for about a week.

Making the recipe ahead of time and storing it in the fridge for a day before serving works great for this recipe. In fact, giving it that extra time always helps the layers set even more.

If you want to make just the pudding layer ahead of time and store it in the fridge for a day this also can be done. It gives the pudding extra time to set and cool. 

Even though this lasagna recipe is especially perfect for Spring and Summer, we love making it all year long, but that’s because Arizona is warm all year long. 😉 We really enjoyed it and hope you do too!

For even more lemon desserts, check out:

Lemon Lasagna Recipe

4.85 from 51 votes

This luscious lemon lasagna consists of 4 tasty layers, including a Lemon Oreo crust, cream cheese layer, lemon pudding layer and topped with whipped cream! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 16
Calories 445 kcal
Author Lil' Luna


  • 14.3 oz package Lemon Oreos - or Golden Oreos about 36 cookies
  • 6 tbsp unsalted butter melted
  • 8 oz PHILADELPHIA Cream Cheese softened
  • 1/2 cup margarine or butter
  • 1 cup powdered sugar
  • 16 oz cool whip or you can make your own cream
  • 7.8 oz lemon instant pudding
  • 3 cups milk
  • lemons for garnish


  1. Begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.

  2. Press into the bottom of a 9x13 pan, spreading out to cover the entire bottom of the pan.

  3. In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.

  4. In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.

  5. Top off with the rest of your Cool Whip.
  6. Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!

Recipe Video


Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Recipe Rating


    1. Hi Amy!! Thanks so much! We are trying to have as much fun as we can! They love being by cousins now 🙂 Let me know what you think of this recipe! Thanks again!

  1. Hi Kristyn! I have loved your blog for a long time! I just posted a recipe for blackberry -Lemon marmalade that you might love, speaking of lemons! It is so delicious. Thanks for all of your great ideas.
    Helen @threewonksdesign.weebly.com

          1. Not sure what REGULAR means… There is big and small. (can’t remember the ounces) Which one is regular?

          2. She was asking whether they were the thin ones or the normal size ones, so that’s what I meant by regular 🙂 I can’t remember the ounces either, but it’s the normal size package, not like the family size (larger) one. Hope that helps you.

          3. Silly question but do you take the cream centre out of the cookies before placing them in the food processor?

  2. It is too hard to find your recipes. I spend almost a hour tp find it (call me crazy). I don’t have trouble with others webs site

  3. Can’t wait to try some of your recipes. Everything looks so good. Taking a batch of your Lemon Lasagna to my son on Thursday.

        1. Thanks. Have you considered putting the button in a more conspicuous place?

          I look forward to making this. I think I will love it.

    1. I don’t have the ounces in front of me, but it’s just the regular size package. Hopefully, that makes sense 🙂 Thanks so much and hope you enjoy!

  4. 5 stars
    I just discovered this delicious looking lemony yummy lasagna! But, I have a question, do I take the cream out of the Golden Oreos or leave the cream in there? Seems like the crust would be extremely sweet of the cream was left in.

  5. I’m considering adding some lemon zest to the cream cheese layer, do you think this would be a good addition?

  6. 5 stars
    If one cant get lemon pudding pkt what is the option or alternativery. .it’s not freely available in India..(Goa.)..where I live at present..pls do reply..thks

  7. I think what you called instant pudding, I think we call it something different in Australia is that custard or something else?

  8. LL,
    Ok, so I bought cook and serve pudding (it was the only lemon kind I saw). Should I make it as the package directs, then layer it on after it cools? Or go back to the store and find the instant kind?

    1. I haven’t tried with the cook & serve, but go ahead and make it according to directions & maybe stick in the fridge to cool, then continue in the steps. Hope that helps!

  9. Hi, are you supposed to melt the half cup of Butter? I didn’t think I would ever get the butter blended with the cream cheese and powdered sugar.

    1. You don’t melt it..I usually get mine out the morning of or night before, so that it’s at room temperature & much easier to mix. Hope that helps 🙂

  10. I will be making this today for Mother’s Day. I will let you know how it turns out! I am sure it will be fabulous!

  11. I made this for Mother’s Day and used almond milk because that’s what I had. I otherwise followed the directions exactly but it did not set right and was a bit soupy. Tasted good though but next time will use regular milk. Just wanted to share. Thanks

  12. 5 stars
    I made it for Mother’s Day and it was delicious. I used the Golden Oreo’s and added crushed walnuts on the top layer. This will be my new summer dessert. It’s cool and light. People who didn’t like lemons loved this dessert.
    This was my first time on your site. I’m looking forward to checking out more of your recipes.
    Thank you Kristyn:)

  13. Hi, I love your lemon lasagna! I was wondering if using a good quality lemon curd would work or should I stay with using instant pudding? Thanks for sharing, I’m look in forward to seeing more goodies from you.

    1. I wish I knew? I haven’t tried with lemon curd. Has anyone else? I’d love to know, so maybe I’ll have to try. The lemon pudding is great too, though 🙂

  14. Do you know the nutritional break down of the Lemon Lasagna? Also can you use to replace the 1/2 cup of butter in the cream cheese mixture? Just seems to be fat over kill. Made it for the first time and like it but think it is fat over the top!

    1. I’m sorry I don’t have the nutrient break down. You can use applesauce or vegetable oil in place of butter. I hope that helps! Thanks for giving it a try!

  15. This is wonderful I also used this to make a key lime lasagna!! Yes royal brand carries key lime instant pudding!!! Thankyou

  16. I love the use of the lemon cookies as the crust! A think a gingersnap cookie crust would be amazing.
    This recipe was delicious as is but I can taste that the pudding is boxed. I think I might try a lemon curd next time.
    This was a great quick recipe for a last minute get together and the lemon fans loved it!

  17. 5 stars
    Hi Luna,

    Love your creations and so are my kids :).
    I would like to make the Lemon Lasagna for the weekend for a BBQ party but here over at the UK we don’t have lemon instant pudding. What can I buy or make on my own instead .

    Many thanks in advance.

  18. 4 stars
    I just tried this recipe today and it was pretty tasty. To give it just a bit more tartness I added about 2 oz of frozen lemonade concentrate to the cream cheese mixture. Nummy!

  19. 5 stars
    I made the Lemon Lasagna and everyone loved it. I made it using strawberry pudding also and that was just as good. I am going to make this for our annual Italian Festival where I live, can I make these ahead and freeze them?

    1. I am so glad to hear that!! Thank you so much! I haven’t tried freezing it before, so couldn’t personally let you know, but I think it should be ok. Hope that helps! Enjoy!

  20. 5 stars
    The Lemon Lasagna is now one of my family’s favorites! Giving my Mom the recipe as she asked for and my brother, etc. A tasty delight!

  21. 5 stars
    Thank you for not using graham cracker crust! I am so tired of it to the point of not liking it anymore! Thank you again! 😀

  22. 5 stars
    the lemon lasagne recipe looks good ..not sure what coolwhip but you mentioned can make your own do you have a recipe for that and also not sure if we have golden oreos in Australia so will have to substitute

    1. This is so good & refreshing! I hope you do try it 🙂 The cream is made with heavy whipping cream, powdered sugar, & maybe a little vanilla. You could look up homemade whipping cream & you’ll find the amounts that you need 🙂

  23. 4 stars
    It’s very easy and tasty. The second time I made it i tweaked a couple parts to make it more to my taste. I doubled the amount of Oreo crust. And instead of lemon pudding I used lemon pie filling. It was much tarter.

  24. This is amazing! I have two very picky eaters here and it was inhaled. So good. The only sad part was that we don’t have lemon Oreos in Canada so golden it was. Thank you! May I share this link on Facebook?

  25. 5 stars
    Any chance these recipes can be prepared using sugar- and/or fat-free ingredients? I’m an overweight diabetic!

  26. Has anyone made these and added some lemon juice or lemon extract to the cream cheese layer? And is the butter really necessary in the cream cheese layer? Thanks in advance for any help. I’m dying to make this!

  27. I used 2% reduced fat milk and mixed it with the instant pudding and I could not get it to thicken at all – came out very soupy like some others have mentioned. Do you need to actually follow the directions on the pudding box and boil the mixture first and all that? Or do I need to use whole milk instead? Any help would be greatly appreciated, thanks!!

    1. That shouldn’t make a difference. I’m sorry it was too soupy. Did you use 2 boxes of pudding & just the 3 cups of milk? No, you don’t follow the directions on the box. I hope we can figure out why it was soupy!

    2. The recipe calls for two pkgs. of 3.9 oz. lemon instant pudding. In Wisconsin, pkg. size is now 3.4 oz., which equates to 1 oz. less pudding mix for this recipe. Thinking it might be too ‘soupy’ if adding 3 c. milk since less pudding mix is actually used, I used only 2-1/2 c. milk (I used whole milk so it would set up nice). Seemed a bit thick spreading it on the cream cheese layer; will see how it turns out tomorrow. Just a note: Pudding mix instructions says to use 2 c. milk per 3.4 oz. pudding mix for pudding so maybe 3 c. milk would set up even if not using two pkgs. 3.9 oz. pudding mix. The pudding box states the pudding will not set if using soy milk. 2% milk shouldn’t prohibit setting but it might be softer set than using whole milk.

  28. 5 stars
    I have made this yummy dessert on several occasions with someone asking for the recipe each time. I love anything lemony.Thank you for sharing.

  29. 5 stars
    I just made this for a family gathering and boy was it a hit! No leftovers! Super easy recipe with fantastic results. Thank you for sharing this one!

  30. 5 stars
    This is a favorite of my dad. To answer some of the other posts, I used the thin lemon Oreos. I was afraid there wouldn’t be enough, so I used 2 packages and kept the melted butter at 6T. Work perfectly. This is definitely a family favorite. Thanks for Sharing!

  31. 5 stars
    i made the lemon lasagna on Saturday for our get together and everyone loved it, I love it, so easy and so good, glad u put the recipe here, can wait for more desserts , that are as easy as this one

    Thanks again


  32. 5 stars
    Hi Kristyn!
    I am fan of your blog, looks so yummy and I am making lemon lasagna according to your recipe instructions. Thanks for your sharing!


  33. 5 stars
    My daughter loves this and requests it for her birthday every year! We use gluten free vanilla sandwich cookies and gf vanilla wafers instead of Oreos. Since we don’t have lemon in the crust we add the juice and zest of 1 lemon to the cream cheese layer.

  34. Hi I was just wondering about the lemon instant pudding ingredient, how did OUTcome up with 7.8 oz when most pudding packages are 3.5 or less?


  35. If i were to make this again, i woUid use lemon Pie filling instead Of lemon Pudding. It was too sweet. The tartness of the leMon pie filling would have been delicious!

  36. PLEASE tell me the values on the bottom of page 2 are a misprint! 920% of your daily value for sat fat??? These cannot be right. Please, let them be very wrong.

  37. 5 stars
    7122 calories per serving?!?! Please tell me that isnt right! 🙂 i really want to make this … But not with a 2 lb instant weight gain!

  38. I have a diabetic grandson who would love this but the total carb count is very high. Is the carb count for the whole lasagna? Would like to know carb count for 1 piece.

  39. Hi Lil Luna, the recipe reads 7.8 oz instant lemon pudding, I’m not finding a 7.8oz box. Is it supposed to be several boxes or just one of the small boxes 3.4 oz box of pudding? Thank you for your clarification.

  40. Hi there..Just wondering how far in advance do you usually make your lemon lasagna? if i stabilize my whip topping and make it tonight would it still be amazing tomorrow? Thanks for the recipe!!!!

  41. 5 stars
    Made mine gluten free by subbing 2 pkgs Schar Shortbread cookies and upping the butter to 1.5 sticks. Also subbed in Almond milk for my lactose intolerant family members. Couldn’t find 7.8 oz lemon pudding, used three 3.4 oz lemon puddings. Almond milk needed more pudding mix to set. Overall pretty easy and delish!

  42. 5 stars
    I made Lemon lasagna according to the recipe and it was very good! then i made another one the following week and used lemon curd and real whipped cream. oh my, it elevated it to a whole new level!

  43. 4 stars
    I’ve made your lemon lasagna a couple times and everybody loved it. I’m just now noticing that there’s over 7000 cal in it. I was going to make this for a church dessert auction but don’t have the conSciEnce To do if that 7000+ cal is correct. Is it? other recipes show it with less

  44. 5 stars
    I loved this recipe I have made it twice everyone thinks it’s going to be sweet but it’s not, making again for the 4th of July putting a layer of canned apples and using golden oreos and Carmel pudding

  45. 5 stars
    This is seriously the best lemon dessert!! I love all the layers! It’s cool & refreshing & I can’t wait to try it with other pudding flavors!

  46. 5 stars
    I KNEW ID LIKE This recipe because i love all lemon treats. my 10 year old said “yummy yum yum” so i think this recipe was a hit 😊

  47. 5 stars
    Love this recipe but you should note how many cookies Goes into the crUst! When uou Wrote this in 2016 the packs of cookies haD about 36 in a regular vut now in 2019 are at a staggering 20 cOokies per regular paCkage! I was wondering why my crust was so thin the first Few times i madr this delicious desert!

  48. 4 stars
    I’m only giving it a 4 because each layer is much thinner than what the picture shows. If it was in an 8 x 8″ pan then I could see it looking like the picture. I love the recipe and will make again and again and share. I will double it for a 9 x 13 pan though.

  49. Hello there:)

    Was planning on making this but; I was confused about the unSalTed butter vs regular butter. When do i use the Unsalted butter? Is it with the oreO cookies? And then use the regulAr butTer with the cream cheese and cool whip?

  50. 5 stars
    I know this is a late comment, but I’ve been looking for some dessert inspiration for this weekend and I think this may just be it! I’ve been craving something delicious and lemony and I think this may just have won my saturday afternoon…