• Before you begin, make the gelatin for the third layer so it’s ready when you get to that step. 
• Combine the strawberry gelatin and 2 cups of boiling water until the gelatin is completely dissolved. Don’t add the strawberries yet. Set aside and allow to cool at room temperature.
  6 ounce package strawberry gelatin, 2 cups water

For the Crust

• Preheat the oven to 350°F, and spray a 9x13-inch baking dish with non-stick cooking spray. 
• In a large mixing bowl, use a hand mixer to combine the flour, softened butter, walnuts, and powdered sugar until a soft dough forms. 
  1 ¼ cups all-purpose flour, 1 cup unsalted butter, ¾ cup walnuts, ⅛ cup powdered sugar
• Press the dough into the prepared baking dish, and bake for 10-12 minutes or until the crust is lightly browned. Remove it from the oven, and allow it to cool for at least 20 minutes.

For the Cream Cheese Layer

• In a separate large mixing bowl, combine the softened cream cheese, whipped topping, and powdered sugar. Mix the ingredients until they are smooth and creamy.
  8 ounces block-style cream cheese, 8 ounces whipped topping, 1 cup powdered sugar
• Scoop the cream cheese mixture onto the cooled crust. Use a spatula to smooth out the mixture and cover the entire crust. Return the dessert to your refrigerator while you prepare the next layer.

For the Strawberry Layer

• Stir the hulled and sliced strawberries into the room temperature gelatin.
  1 pound fresh strawberries
• Pour the mixture over the chilled cream cheese layer, and spread it in an even layer.
• Refrigerate for 2-4 hours or until completely set.

For the Whipped Topping Layer

• After the strawberry layer sets, carefully add the whipped topping. Spread in an even layer. Top with chopped walnuts if desired.
  8 ounces whipped topping, ¼ cup walnuts
• Transfer the strawberry lasagna back to the refrigerator for 2 hours to allow all the layers to set.
• Enjoy chilled. See post for storage options.