Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate the crust while preparing the layers.

Prepare the Lemon Cream Layer:
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the lemon juice and zest and mix until well incorporated. Gently fold in the whipped topping until the mixture is light and fluffy.

Prepare the Pudding Layer:
In another bowl, whisk together the instant lemon pudding mix and cold milk until it thickens (about 2 minutes). Once thickened, set aside.

Assemble the Lasagna:
Spread the lemon cream cheese mixture evenly over the chilled graham cracker crust. Next, pour the lemon pudding layer over the cream cheese layer and spread it out evenly.

Top with Whipped Topping:
Spread the remaining whipped topping evenly over the pudding layer to create a smooth top layer.

Chill and Set:
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to firm up and the flavors to meld.

Garnish and Serve:
Before serving, garnish with additional lemon zest, fresh whipped cream, or lemon slices for a decorative touch.