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No-Bake Strawberry Dessert Lasagna

Prep Time:

1 Hour

Cook Time:

1 Hour


12 servings


283 calories


  • 2 lbs Strawberries (sliced)(5 c)

  • 2 tsp vanilla extract (divided)

  • 3 Tbls cornstarch

  • Pinch of salt

  • 2/3 c water

  • 1/2 c granulated sugar

  • 1 Tbls lemon juice

  • 3/4 c heavy cream

  • 2 c Part-Skim Ricotta cheese

  • 1/2 c confectioners' sugar (sifted)

  • 2 Tlbs Grated Lemon zest

  • 15 honey graham cracker squares (8 oz)

  • 1 c blueberries


Step 1

Combine strawberries, 1 teaspoon vanilla, cornstarch, salt, water, granulated sugar and lemon juice in a large saucepan. Cook, stirring frequently, over medium heat until boiling. Once boiling, continue cooking, stirring constantly, until thickened and the strawberries are beginning to break down, about 2 minutes more. Remove from heat. Refrigerate until the mixture reaches room temperature, about 1 hour.

Step 2

Meanwhile, whip cream with an electric mixer until firm peaks form. Fold in ricotta, confectioners' sugar, lemon zest and the remaining 1 teaspoon vanilla. Refrigerate until ready to assemble..

Step 3

To assemble "lasagna": Lay 7 1/2 graham crackers along the bottom of a 9-by-13-inch pan. Spread half of the ricotta mixture over top, followed by half of the strawberry mixture and half of the blueberries. Lay another 7 1/2 graham crackers over the top and repeat with the remaining ricotta mixture, strawberry mixture and blueberries. Cover and refrigerate until the graham crackers are very soft, about 8 hours or overnight.


To make ahead: Refrigerate "lasagna" for up to 2 days.

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