Real Chocolate Lasagna Recipes

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

REAL CHOCOLATE LASAGNA

Steps:

• 1. Find the pan you want to use to assemble the lasagna in. I recommend preparing individual portions if possible, but I used 2 small loaf pans. Using the container you'll be using, trace a pattern for the chocolate "lasagna noodles". You need these to be the exact size/shape of the container so the "noodles" fit without having to break them. I suggest making 3-5 copies of the pattern so you can make multiple noodles at once without having to move them too much.
• 2. Place the chocolate chips in a double boiler or, if you don't have one, I suggest placing a metal bowl(DON'T DARE USE GLASS!!! IT BREAKS! BELIEVE ME!) over a small saucepan with boiling water in it. Just make sure the water won't boil up and hit the bowl. Let the chocolate start to melt, stirring occasionally.
• 3. Meanwhile, place the pattern(s) under some wax paper so you can see it. Spray the wax paper with nonstick cooking spray so the chocolate will be easy to take off once it cools.
• 4. Once the chocolate is melted and smooth, lower the heat to simmer the water but keep it on the burner so you can keep working. Using a spoon, pour some chocolate onto the wax paper within the pattern shape and spread it thin(about 1/4" thick or less). Try to make it exactly the shape of the pattern, adding or taking away chocolate to maintain the desired thickness. Repeat until you have used almost all the chocolate. For me, using the small loaf pans, I made about 10 noodles and kept the rest of the chocolate for later.
• 5. Once you've made all the noodles, carefully slide the wax paper with them on it onto some cookie sheets or trays to put in the freezer. The freezer will help them harden and the cookie sheets/trays will keep them flat like you want.
• 6. Meanwhile prepare the pudding mixes in separate bowls according to the box. For the chocolate pudding, add the espresso powder. This will bring out the chocolate flavor and cut the sweetness a little.
• 7. Using a rubber spatula or a whisk, cut in half the cool whip into each pudding, being careful not to make the whipped cream fall. Keep it fluffy!!!
• 8. By now the noodles should be hardened. If not, just wait a few minutes. If you have to wait a long time, put the pudding in the fridge.
• 9. When the noodles are ready, take them out. Carefully peel them off the wax paper and get ready to assemble your lasagna.
• 10. Start with a few spoonfulls of chocolate pudding on the bottom so the first noodle has something to stick to. Smooth it out and then place the first noodle down in the pan. Then cover with a few spoonfulls of white chocolate pudding, smooth it out, then put another noodle. Follow with a layer of chocolate and alternate until you've reached the top of the pan. I recommend ending with a layer of pudding, not a noodle, to follow the style of normal lasagna. Top with chocolate chips or small chunks of melted chocolate, whatever you had left.
• 11. Freeze the lasagna for a few hours to make it easier to cut and serve. I hope you enjoy this as much as my family did!

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Place the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a hand mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

DIY OLIVE GARDEN'S BROWNIE LASAGNA WITH THIS 7-INGREDIENT RECIPE

Steps:

• Prepare the brownie mix and pour into a 9X13 pans. Bake 40 minutes. Remove from oven and cool completely.
• While the brownie is cooling, make the chocolate ganache. Place a glass bowl over a saucepan filled with simmering water. In the bowl, add chocolate chips and heavy cream and mix until smooth.
• Cut the brownie in half vertically so you have two giant pieces. Take each half piece and slice vertically, so you have four pieces.
• Take one slab of brownie and pour on the ganache. Then, slather on the cream cheese filling. Repeat 3 times, until you have all four layers. On the top layer, pour on the rest of the ganache and finish with chocolate shavings.
• Refrigerate 1 hour before serving.