If you think lasagna couldn’t get any better, we’ve found a way to make it even more delicious. And brace yourselves, because we’ve turned this staple dish into a white chocolate, blueberry, and lemon-filled dessert. This chilled recipe is so perfect for the end of summer. Layered with pudding and cookies, this dessert lasagna is sure to be a crowd pleaser.
So lasagna lovers rejoice, because this sweet treat means that lasagna is no longer solely an entrée. Eat this white chocolate blueberry lasagna after eating regular lasagna for a meal that’s lasagna squared, aka our dream dinner.
Frozen White Chocolate, Blueberry, and Lemon Lasagna
36 cream-filled lemon sandwich cookies (such as Lemon Oreos)
6 Tbsp. unsalted butter, melted
2 pints lemon gelato or ice cream, softened
1 cup blueberries
1 (11.1 oz.) package cheesecake mix (such as Jell-O NoBake)
5 1/2 cups whole milk, divided
½ cup blueberry pie filling
2 (3.56 oz.) packages instant white chocolate pudding mix (such as Hershey’s)
2 (1/2 oz.) packages powdered gelatin
1 (8 oz.) block white chocolate
1. In the bowl of a food processor, add cream filled cookies and pulse until finely ground, about 30 seconds. In a large bowl, combine cookie crumbs and melted butter, stirring to combine until all crumbs are coated with butter and mixture sticks together. Press cookie mixture on the bottom of a lightly greased 13×9 inch glass baking dish to cover bottom completely. Set aside.
2. Spread softened ice cream on cookie crust, pressing with a rubber spatula until crust is covered completely. Sprinkle blueberries evenly over ice cream and press gently until slightly submerged. Cover with plastic wrap and freeze until ice cream has hardened, at least 4 hours or overnight.
3. In a medium bowl, combine cheesecake filling packet with 1 ½ cups milk, reserving cheesecake crust packet for another use. On medium speed, beat with a hand mixer until thickened, about 3 minutes. Gently fold in blueberry pie filling until combined. Spread evenly over hardened ice cream and cover with plastic wrap. Freeze until cheesecake mixture has hardened, about 2 hours.
4. In a large bowl, combine white chocolate pudding packets with 4 cups cold milk. On low speed, beat mixture until thoroughly combined, about 2 minutes. Add gelatin packets and continue beating on low until combined, about 20 seconds. Cover with plastic wrap and refrigerate until thickened, about 30 minutes. Spread pudding mixture evenly over hardened cheesecake mixture and cover with plastic wrap. Freeze until hardened, about 2 hours.
5. Meanwhile, place white chocolate block on paper towel and microwave 10 seconds. With a Y-shaped peeler, peel chocolate block into 2 cups curls.
6. Remove frozen layers and top with white chocolate curls. Let lasagna slightly soften at room temperature before serving, about 20 minutes. Cut into 12 even squares and serve.