5-ingredient pistachio lasagna

A harried weeknight—bags dumped at the door, homework on the table, a tired parent opening the fridge—doesn’t have to mean stress at the dinner table. I’m sharing a 5-ingredient pistachio lasagna that’s forgiving, fast to assemble, and a sweet crowd-pleaser for kids and adults. It’s low on fuss, easy to scale, and perfect for a make-ahead dessert that frees you up on busy evenings.

A Quick Look at This 5-ingredient pistachio lasagna Recipe

This 5-ingredient pistachio lasagna layers sponge fingers soaked in a little milk with a whipped cream filling swirled with pistachio creme, then finishes with a glossy drizzle of melted pistachio spread. Kids love the sweet, nutty flavor and the soft, familiar texture; adults appreciate the indulgent finish. It’s quick to assemble in about 15–20 minutes and needs overnight chilling, so you can make it ahead and relax later. Minimal dishes and simple ingredients make it a reliable weeknight or weekend dessert.

Ingredients You’ll Need for 5-ingredient pistachio lasagna

I keep this ingredient list short and pantry-friendly so busy families can shop quickly or swap smartly.

Essentials

• 350 ml cold double cream — the backbone of the filling; cold cream whips into soft peaks faster and holds structure better.
• 50 g icing sugar — just enough sweetness to make the cream kid-friendly without overpowering the pistachio.
• 80 g pistachio creme/spread — folded into the whipped cream for the delicate pistachio flavor everyone recognizes.
• 28–30 sponge fingers (ladyfingers) — the quick-building, soft layer that absorbs milk and softens into cake-like texture.
• Approx 150 ml milk for dipping — quick dip for the sponge fingers so they soften without getting soggy.
• 250 g pistachio creme, melted — this is the drizzle/glaze between layers and on top for visual shine and richer pistachio taste.
• Optional: chopped pistachios for decoration — adds crunch and a pretty finish.

Optional Add-ons

• A few drops of vanilla extract folded into the whipped cream for warmth.
• A sprinkle of cocoa powder or finely grated dark chocolate on top for contrast (kids usually skip this but adults love it).
• A handful of crushed shortbread or biscotti between layers for a slightly different texture.
• Citrus zest (lemon or orange) finely grated into the cream for a bright lift — use sparingly so it doesn’t clash with pistachio flavor.

Substitutions and Shortcuts

• Double cream swap: If you’re in the U.S., use heavy cream (whipping cream) but it may be slightly lighter; chill it well.
• Icing sugar alternative: use superfine sugar if you don’t have icing sugar, but dissolve it in the cream as you whip to avoid graininess.
• Pistachio creme alternatives: If pistachio spread is hard to find, you can use a good-quality pistachio paste thinned slightly with a teaspoon of neutral oil or milk. Nutella-style hazelnut spread will change the flavor, so only use that as a last resort.
• Sponge finger shortcut: Use pre-sliced pound cake or store-bought sponge cake slices for easier layering — they soak up milk similarly.
• Pre-made whipped cream: For extra speed, use stabilized whipped cream from the store (in a tub) and fold in pistachio spread — it saves whipping time and keeps the layers firmer.
• Melted pistachio glaze: Warm the pistachio creme in short bursts in the microwave to make it pourable, or place the jar in hot water for a few minutes if you prefer no-microwave use.

How to Make 5-ingredient pistachio lasagna Step-by-Step

I keep the steps short and practical so the whole job feels doable even on a busy night. You’ll need one large mixing bowl, a whisk or electric hand mixer, and a 9×9-inch (or similar) dish.

1. Chill tools and cream for speed: If you have a moment, pop the mixing bowl and whisk in the fridge for 10 minutes. Pour in the 350 ml cold double cream and whip with 50 g icing sugar until soft peaks form. You don’t need stiff peaks — soft peaks give a light, spoonable texture that kids adore.

   • Time-saver tip: Use a hand mixer to reach soft peaks in about 2–3 minutes. If you don’t have a mixer, whisk briskly — it takes a bit longer, but it works.

2. Fold in the pistachio flavor: Spoon 80 g pistachio creme into the whipped cream and fold gently until you see an even pale green color. Don’t overmix — you want the cream to stay fluffy.

   • Reassurance: Exact measurements aren’t critical here; if you prefer stronger pistachio, add a touch more.

3. Prepare the sponge layer: Pour about 150 ml milk into a shallow dish. Quickly dip each sponge finger for 1–2 seconds per side — they should be moist, not falling apart. Lay a single layer of soaked sponge fingers across the bottom of your dish, trimming to fit if needed.

   • Efficiency tip: Dip and place directly into the dish to avoid extra bowls. If kids want to help, they can place the fingers (supervised).

4. Build the first layer: Spread about one-third of the pistachio whipped cream over the sponge layer. Smooth with the back of a spoon. Drizzle a few tablespoons of the melted 250 g pistachio creme over the cream — this adds visual streaks and extra flavor.

   • Note: The melted pistachio creme should be warm enough to drizzle but not hot.

5. Repeat layering: Add another soaked sponge finger layer, more whipped cream, and another drizzle of melted pistachio creme. Continue until ingredients are used, aiming to finish with a generous layer of pistachio whipped cream on top. Use as many or as few layers as you like; thicker cream layers mean a richer bite.

   • Time-saver: If you’re short on time, make fewer, thicker layers — fewer layers assemble faster and look just as pretty.

6. Top and decorate: Smooth the final layer and drizzle any remaining melted pistachio creme across the top. Sprinkle with chopped pistachios if using. This step is optional but adds texture and makes the dish look polished.

   • Kid-friendly idea: Let kids sprinkle the chopped pistachios for a fun finishing touch.

7. Chill to set: Cover the dish tightly with cling film or a lid and refrigerate for at least 8 hours, preferably overnight. Chilling lets the sponge fingers soften fully and the flavors meld.

   • Make-ahead advantage: This is perfect for preparing the night before a gathering or a busy school morning dessert.
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   Serve chilled: Slice with a hot, clean knife for neat pieces. Keep leftover slices covered in the fridge for up to 3 days. If you want firmer slices, chill a little longer.

   
   

Common Mistakes to Avoid

A little planning keeps this dessert quick and pleasant — and helps you avoid unnecessary extra work or family complaints. Below are three common missteps and how I suggest you sidestep them.

Mistake 1: Over-soaking the sponge fingers

Dunking sponge fingers for too long turns them into mush and ruins the layered look. Dip each finger briefly—one to two seconds per side—so they’re just moistened. If any feel too soggy, set them on a plate to firm up a minute before layering.

Mistake 2: Over-whipping the cream

Whipping to stiff peaks makes the filling heavy and harder to spread; it can even separate. Stop at soft peaks for a light, pillowy texture that layers smoothly and holds its shape. If the cream does go too far, fold in a tablespoon of cold cream to rescue it.

Mistake 3: Skipping the chill time

Skipping the overnight chill because you’re in a rush leads to a sloppy texture and flavors that haven’t had time to meld. If time is tight, plan to make it at least 8 hours before you need it — early morning prep for evening dessert works perfectly.

Serving Suggestions for 5-ingredient pistachio lasagna

This dessert is versatile and pairs nicely with simple, no-fuss complements so you can serve family favorites without extra stress.

Kid-friendly sides

Serve a small scoop of plain vanilla ice cream or a dollop of extra whipped cream alongside each slice — kids love the cool contrast. Fresh berries (strawberries or raspberries) add color and a tart counterpoint that’s quick to wash and plate.

Easy add-ons

Offer a small dish of extra melted pistachio creme or chocolate sauce on the side for drizzle-addicts. A few mint leaves on the plate give a fresh aroma with zero cooking. These add-ons are optional but give a café-style feel with minimal effort.

Minimal prep

Keep it simple: pair each serving with a shortbread cookie or a couple of biscotti for crunch. If you plan to serve on the same day you assemble, chill for at least 8 hours and slice just before guests arrive for the cleanest presentation.

Conclusion

I love how this 5-ingredient pistachio lasagna saves time and keeps dessert stress-free — it’s quick to assemble, forgiving if you’re not precise, and perfect for making ahead. It’s a dependable sweet that works around picky eaters (lots of kids love creamy, nutty flavors) and real-family schedules where evenings are busy. If you’re looking for inspiration or a similar dessert idea, check the Archive – pasta social club for simple, comforting meals I often pair it with, and for another take on pistachio lasagna techniques try this Delicious Pistachio Lasagna Recipe to compare ideas and tips.

FAQs About 5-ingredient pistachio lasagna

I hope this helps you feel confident trying the 5-ingredient pistachio lasagna — it’s one of those simple, satisfying recipes that makes busy family life taste a little sweeter.

5-Ingredient Pistachio Lasagna

This easy 5-ingredient pistachio lasagna features layers of sponge fingers soaked in milk, a whipped cream pistachio filling, and a glossy pistachio glaze, making it a quick and delightful dessert for the whole family.

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Prep Time 20 minutes mins

Total Time 8 hours hrs

Course Dessert, Sweet

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

Filling and Assembly

• 350 ml cold double cream The backbone of the filling; cold cream whips into soft peaks faster.
• 50 g icing sugar Adds sweetness without overpowering the pistachio.
• 80 g pistachio creme/spread Folding this into the whipped cream gives it delicate flavor.
• 28-30 pieces sponge fingers (ladyfingers) Absorb milk to create a cake-like texture.
• 150 ml milk For dipping sponge fingers to soften them.
• 250 g pistachio creme, melted Used as a drizzle between layers and on top.
• to taste chopped pistachios Optional for decoration.

Optional Add-Ons

• few drops vanilla extract For added warmth in the whipped cream.
• sprinkle cocoa powder or finely grated dark chocolate Optional, typically preferred by adults.
• handful crushed shortbread or biscotti For added texture between layers.
• sparingly citrus zest (lemon or orange) Add for a bright flavor lift.

Instructions

 

Preparation

• Chill mixing bowl and whisk in the fridge for 10 minutes.
• Pour cold double cream into the chilled bowl and whip with icing sugar until soft peaks form.
• Fold pistachio creme into the whipped cream gently until evenly colored.

Layering

• Pour milk into a shallow dish and quickly dip each sponge finger for 1-2 seconds per side.
• Place a layer of soaked sponge fingers in the bottom of a 9×9-inch dish.
• Spread one-third of the pistachio whipped cream over the sponge layer.
• Drizzle melted pistachio creme over the cream.
• Repeat layering with soaked sponge fingers, whipped cream, and melted pistachio creme until ingredients are used.
• Finish with a generous layer of whipped cream on top.

Decoration and Chilling

• Smooth the final layer of whipped cream and drizzle any remaining melted pistachio creme on top.
• Sprinkle with chopped pistachios, if using.
• Cover and refrigerate for at least 8 hours or overnight to set.

Serving

• Slice with a hot, clean knife for neat pieces and serve chilled.
• Keep leftovers covered in the fridge for up to 3 days.

Notes

This dessert pairs perfectly with vanilla ice cream or fresh berries. It can also be made in advance for gatherings, making it a stress-free option.

Keyword easy dessert, Family-friendly, Lasagna, Make Ahead, Pistachio