The best healthy strawberry lasagna recipe with sugar free, high protein base and pudding layers! An easy no bake strawberry lasagna recipe with no butter.
My husband absolutely loves my dessert lasagnas, so this recipe was born when I gave him a choice between two Spring-themed ideas I for using these new protein pretzels I got. Looking back, I should have seen his answer coming, haha.
Beyond him though, even my sister-in-law and her friend who were visiting kept going for more!
This was a major hit with the whole house!
It has a crunchy, salty-sweet protein pretzel crust, a layer of fresh juicy strawberries, a rich vanilla protein pudding layer, and a vibrant strawberry pudding layer.
Traditional dessert lasagnas are usually loaded with heavy cream, cream cheese filling, cups of powdered sugar, and butter-heavy graham cracker crust. Not this one! We are using Greek yogurt, protein powder, and absolutely no butter to make a high-protein, low-sugar treat that tastes incredibly indulgent. If you are looking for an easy no bake strawberry lasagna recipe that won't derail your goals, you have to make this immediately!
Considering how fast everyone ate it, and all the health bonuses, this is definitely going to be the best strawberry lasagna recipe you're going to find.
Ingredients for High Protein Strawberry Lasagna
Here is what you need for this gorgeous layered dessert:
- Sugar Cookie Pretzels: I used Kindling brand since they're high protein and made with clean ingredients.
- Sub: You can use regular hard pretzels, graham crackers, or even vanilla wafers.
- Almond Butter: Binds the crust together without needing melted butter. I recommend a high protein one from American Dream Nut Butter (use my code HAYLSKITCHEN to save 10%).
- Sub: Cashew butter, sunflower seed butter or any other nut/seed butter.
- Fresh Strawberries: Sliced thin for the fruit layer.
- Non-fat Greek Yogurt: The creamy base for our pudding layers.
- Sub: Light vanilla Greek yogurt or a thick dairy-free alternative like coconut yogurt.
- Vanilla Protein Powder: I highly recommend a whey-casein blend (like Quest Nutrition) because it thickens up beautifully like real pudding.
- Sub: Plant-based vanilla protein (like KOS) works, but you may need to adjust the sweetness (add stevia).
Whey protein may also work, but use much less milk in this case.
- Sub: Plant-based vanilla protein (like KOS) works, but you may need to adjust the sweetness (add stevia).
- Vanilla Instant Pudding Mix: To help the layers set! Use a sugar-free brand like Simply Delish or Jello to keep the sugar low.
- Sub: Regular instant vanilla pudding mix works if you aren't worried about the extra sugar.
- Unsweetened Almond Milk: To thin out the pudding mixture.
- Sub: Any dairy or non-dairy milk of choice.
- Freeze Dried Strawberries: The secret to the pink pudding layer! It adds real fruit flavor and color without making the pudding watery. Do not use fresh or frozen berries here!
- Sub: Use strawberry jello mix. For this you need to make the yogurt + protein powder + milk mixture into 2 parts, and add vanilla pudding mix to one, and strawberry to the other!
- Toppings: Sugar-free whipped topping (like Cool Whip Zero or Coco Whip), extra fresh strawberries, and pretzel crumbs.
Instructions
Step 1: The Protein Pretzel Base To make the crust, pulse the sugar cookie pretzels in a food processor until they form fine crumbs. Add the almond butter and pulse again until the mixture is crumbly and slightly sticky. Transfer this to an 8" x 8" baking dish, using the back of a spoon to press it firmly into an even, solid layer.
Step 2: The Fresh Fruit Layer Wash and thinly slice your fresh strawberries. Arrange them in a single, even layer directly over the pretzel base so every bite gets a piece of fresh fruit!
Step 3: The Vanilla Protein Pudding In a large bowl, whisk together the Greek yogurt, vanilla protein powder, sugar-free instant pudding mix, and almond milk until completely smooth and thick. Spread exactly half of this vanilla mixture evenly over your fresh strawberry layer using a rubber spatula, leaving the rest in the bowl.
Step 4: The Strawberry Protein Pudding Process the freeze-dried strawberries into a fine powder, then stir this right into the remaining half of the vanilla pudding mixture. Once it's fully incorporated and turns a gorgeous pink, spread this strawberry pudding evenly over the vanilla layer.
Step 5: Chill and Top Cover the dish tightly with plastic wrap and let it chill in the fridge for at least 4 hours. (I highly recommend leaving it overnight for the best texture and perfectly clean slices!). When you're ready to eat, top with whipped topping, extra fresh strawberries, and crushed pretzels, then slice into 6 pieces and enjoy!
Tips for the Perfect Strawberry Layered Dessert
- Press the Crust Firmly: Really pack that pretzel crust down into the bottom of the pan so it holds together when you serve it.
- Powder the Strawberries Completely: Make sure your freeze-dried strawberries are blended into a very fine dust so your pink pudding layer is smooth, not chunky!
- Add the milk a little a time: Too much too soon and the pudding will turn too runny!
- Don't Rush the Chill: Because this is a yogurt and protein-based dessert, it needs those full 4 hours (or overnight) in the fridge for the pudding mix to activate and set up so you get clean slices.
Equipment
This is the 8x8" baking pan I would highly recommend!
I love this cordless food processor from KitchenAid, but you can use a regular one too.
How to store No Bake Lasagna Recipe:
- Fridge: Store any leftover healthy strawberry lasagna in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3-4 days.
- Freezer: For a frozen treat, you can freeze the slices in an airtight container for up to a month! Just let them thaw for about 30 minutes before eating so the layers soften slightly.
Similar No Bake Desserts with Strawberries:
If you were interested in this one, here's some more no bake recipes you might like:
Did you try this recipe? I'd actually LOVE to know!
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The Best Strawberry Lasagna Recipe (Healthy, No Bake)
Ingredients
Base:
- 2 oz Protein Pretzels, 56g
- 2 tablespoon Almond Butter
Fruit Layer:
- 1¼ cup Fresh Strawberries, 200g, Sliced
Pudding Layers:
- 2 cups Non-fat Greek Yogurt, 450ml
- ⅔ cup Vanilla Protein Powder, Whey-casein, 60g
- ¼ cup Sugar-free Vanilla Instant Pudding Mix, 30g
- ½ - ⅔ cup Unsweetened Almond Milk, 120-160ml
- ¼ cup Freeze Dried Strawberries, 7g
Topping:
- Whipped Topping (e.g., Canned or Cool Whip or Coco Whip)
- Fresh Strawberries
- Protein Pretzel Crumbs
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Instructions
- Prepare an 8" x 8" pan or baking dish.
- Base: In a food processor, process the pretzels to make crumbs.Add the almond butter and pulse again until combined and crumbly.Transfer to pan, and use the back of a spoon/spatula to press down and spread evenly.
- Strawberries: Slice all of the fresh strawberries and layer over the pretzel base.
- Vanilla Pudding: In a bowl, mix Greek yogurt, vanilla protein powder, vanilla instant pudding mix, freeze-dried strawberry powder and almond milk (little at a time) until smooth.Spread HALF the mixture evenly over the strawberry layer.
- Strawberry Pudding: In a food processor or blender, process the freeze-dried strawberries into a fine powder.Fold the powder into the remaining half pudding mixture.Spread evenly over the vanilla pudding layer.
- Chill & Topping: Cover with plastic wrap and chill overnight, or for at least 4 hours in the fridge.Slice into 6 pieces, top with whipped topping, extra fresh strawberries, and more pretzel crumbs.
Video
Notes
- Nutrition details are calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Kindling Sugar Cookie Protein Pretzels
- Quest Nutrition Vanilla Whey-Casein Protein Powder
- Servings: 6 pieces | Serving size: 1 piece
- Calories: 187 cal
- Fat: 5.2g | Saturated fat: 0.3g
- Carbohydrates: 17.4g | Fiber: 2g | Sugar: 4.9g
- Protein: 18.6g
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