Strawberry lasagna is a layered, no-bake dessert, bursting with cream layers and a crunchy base. Indulge yourself and have fun making this beautiful, sweet dish.

Strawberry lasagna is a layered dessert, this is where it gets its Italian name from. It is a good dessert to share as it can be cut into multiple servings and is popular at parties and family gatherings. The taste is similar to that of a cheesecake but with extra layers, and it is served cold.

This recipe uses graham crackers for the base, but you can substitute them for the same quantity of golden Oreos, shortbread cookies, or simply vegan graham crackers if you want to. It is ideal to make this recipe in the summer when fresh strawberries are plentiful and in season. You can choose to make the traditional strawberry lasagna, or the dairy-free, vegan option.

If you have bought your ingredients already but aren’t making the strawberry lasagna on the same day, try washing the strawberries with vinegar to keep them fresh longer. Also find out how to keep strawberries fresh in general, so none of them spoil before you use or eat them.

Strawberry Lasagna: No-Bake Recipe

Yield: 15 servings

Ingredients:

8 tbsp. butter or a vegan butter substitute
2 cups (vegan) graham crackers or substitute
1 cup powdered sugar (check out these powdered sugar substitutes in case you don’t have any on hand)
1 cup (vegan) cream cheese, for example cashew cream cheese
3 cups whipped cream, or a vegan heavy cream substitute that is high-fat enough to be whipped
1/3 strawberry jello powder (or a vegan option like the Bakol Jel Dessert Strawberry)
1/2 cup boiling water
1/2 cup cold water
4 cups fresh strawberries

Instructions:

Melt the butter in a pan on low heat.
Pulse the graham crackers in the blender until they look like crumbs. Alternatively, wrap the crackers in a clean dishtowel and bash it with a rolling pin. Add them to the melted butter and mix well.
Press into a 9 x 13-inch baking dish, ensuring it forms a flat and even layer.
Whip the powdered sugar and cream cheese and add one cup of whipped cream. Spread over the graham cracker layer and chill for half an hour.
Dissolve the strawberry jello powder in a large mixing bowl with the boiling water. When it cools down, add the cold water. Leave for ten minutes, then stir in a cup of whipped cream. Spread evenly over the cream cheese layer.
Wash the strawberries (if you haven’t after your purchase) and halve. Spread three cups over the pink layer, and chill for forty-five minutes.
Cover the strawberries evenly with the final cup of whipped cream and then arrange the remaining cup of strawberries on the top. Refrigerate for two hours to allow the layers to set.
Cut into even squares and serve.

The strawberry lasagna can be stored in the refrigerator and must be consumed within five days, or it can be covered and frozen for up to three months — defrost it in the refrigerator overnight before serving.

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Tags: Food Guide Recipes Summer