Start by cooking your lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water. Set them aside on a clean kitchen towel to dry.

In a mixing bowl, combine softened cream cheese and powdered sugar. Whip them together until smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture, ensuring you keep the texture light and airy.

In a 9×13 inch dish, spread a thin layer of the cream mixture on the bottom.

Place a layer of lasagna noodles on top, followed by a layer of lemon curd and a sprinkle of fresh blueberries.

Repeat these layers until all ingredients are used, finishing with the cream layer on top.

Cover your Lemon Blueberry Lasagna with plastic wrap and place it in the refrigerator for at least four hours (or overnight) to set.

When ready to serve, finish with a sprinkle of lemon zest and a handful of fresh blueberries on top for a refreshing presentation.