Chocolate Lasagna Cupcakes Recipe 415

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CHOCOLATE LASAGNA



Chocolate Lasagna image

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

36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1/4 cups milk, cold
1 1/2 cups mini chocolate chips

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

LASAGNA CUPCAKES



Lasagna Cupcakes image

Italian cupcakes.

Provided by Kimberley Piper

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 12

Number Of Ingredients 9

cooking spray
⅓ pound ground beef
salt and ground black pepper to taste
24 wonton wrappers
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
¼ cup chopped fresh basil, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
  • Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
  • Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g

CHOCOLATE LASAGNA



Chocolate Lasagna image

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

3 (3.4 ounce) packages fat-free instant white chocolate pudding mix
3 cups skim milk
2 (8 ounce) tubs fat-free whipped topping (such as Cool Whip®), divided
1 (14.4 ounce) box chocolate graham crackers
1 (1.5 ounce) milk chocolate candy bar (such as Hershey's®), cut into pieces

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

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