Preheat the oven: Preheat your oven to 350°F (175°C).

Cook the noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to cool.

Prepare the ricotta mixture: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and salt. Mix until smooth and well combined.

Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until fully incorporated.

Layer the lasagna:

• Spread a thin layer of lemon curd on the bottom of a 9×13 inch baking dish.

• Place 4 lasagna noodles over the lemon curd, slightly overlapping them.

• Spread half of the ricotta mixture over the noodles, followed by half of the remaining lemon curd.

• Repeat the layering process with another 4 noodles, the remaining ricotta mixture, and the remaining lemon curd.

• Top with the final 4 lasagna noodles and drizzle with fresh lemon juice and lemon zest.

Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is lightly golden.

Cool and serve: Allow the lemon lasagna to cool for at least 30 minutes before slicing. Garnish with fresh mint leaves if desired.