CHOCOLATE LASAGNA
I got this recipe from a family member and it has been a favorite since. It is so simple to make, but is definitely a crowd-pleaser! With the majority of the ingredients being fat-free, it is one that you make and not feel guilty about serving. My kids ask me to make it every time we go to any type of gathering, and when I bring it everyone says they love it.
Provided by sarah
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 62 g, Cholesterol 2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 1265.6 mg, Sugar 18.7 g
CHOCOLATE LASAGNA
Make and share this Chocolate Lasagna recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h50m
Yield 30 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 18.3, Sodium 239, Carbohydrate 27.8, Fiber 1.2, Sugar 20, Protein 2.8
KRISTI'S CHOCOLATE LASAGNA
No-bake chocolate lasagna.
Provided by Kristi Poole
Categories Desserts
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
- Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
- Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
- Freeze until set, about 1 hour, or refrigerate for 4 hours.
Nutrition Facts : Calories 561.2 calories, Carbohydrate 63.5 g, Cholesterol 41.5 mg, Fat 33.3 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 19.8 g, Sodium 539.7 mg, Sugar 48.2 g
BLACK BEAN LASAGNA II
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Provided by Chris J
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
- In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
- Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g
LAZY LASAGNA FOR 2
One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.
Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
CHOCOLATE LASAGNA
I've made this a few times and it a great dessert. Change the flavors of ice cream if you wish-I do. It is a bit of work, and I've included the chilling time with prep time. The original post came from Cookin'Mom.
Provided by Diana Adcock
Categories Dessert
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
- Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
- Freeze for 10 to 15 minutes.
- Remove the foil sheets of chocolate from the pan and return to the freezer.
- Prepare pans with foil again.
- Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
- Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
- Remove the foil sheets from pan and return to freezer.
- Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
- Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
- Repeat with remaining ice cream and peanut butter in second bowl.
- Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
- Place 1 white chocolate layer in bottom of plastic wrap lined pan.
- Carefully spread on 1/3 of the ice cream mixture.
- Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
- Repeat, ending up with the last layer being the semisweet chocolate layer.
- Cover and freeze for at least 12 hours.
- Place pan upside down on a cookie sheet.
- Place hot towels on bottom of pan.
- When just warm you should be able to remove pan and plastic wrap.
- At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
CHOCOLATE LASAGNA
Make and share this Chocolate Lasagna recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees with the rack in the upper third of the oven.
- Combine the flour, cocoa, and salt in a bowl and make a well in the center.
- Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
- Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
- Wrap in plastic wrap and let rest for half an hour.
- Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
- Cook two strips at a time in boiling salted water.
- Cook just 20 seconds after the water returns to a boil.
- Plunge the noodles into cold water to stop the cooking.
- When cooled, place on towels in a single layer to drain.
- Combine all filling ingredients (except chocolate) and mix until smooth.
- To assemble: generously butter an 8 x 11 x 2 inch pan.
- Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
- Bake for 20-25 minutes until the top is lightly colored.
- Let the lasagna stand for 10 minutes to solidify, then serve warm.
Nutrition Facts : Calories 785.9, Fat 54.3, SaturatedFat 32.6, Cholesterol 262.8, Sodium 243.7, Carbohydrate 49, Fiber 1.4, Sugar 13.3, Protein 26.3
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
CHOCOLATE LASAGNA RECIPE
A decadent dessert that will impress all your friends!
Provided by Steph Loaiza
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Dump cake onto a serving plate or platter. Using a serrated knife, remove any uneven cake from the top. Cut the cake in two layers, reserving one for later.
- In a medium bowl, mix together cream cheese, milk, sugar and Cool-Whip. Spread half the mixture on the bottom cake layer.
- In a sauce pan over medium heat, mix together caramels and evaporated milk, stirring constantly, until smooth. Pour half the caramel mixture over the cream cheese mixture.
- Repeat layers.
- Top with chocolate pieces and serve.
Nutrition Facts : Calories 417 kcal, Carbohydrate 68 g, Protein 8 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 550 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
LASAGNA ROLL UPS II
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Provided by GNelson
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g
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- Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
- Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
- Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.
- In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
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