Chocolate Peanut Butter Lasagna The Perfect Flavor Combo In One Pan Recipes
ONE-PAN LASAGNA RECIPE BY TASTY
Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F (180°C).
- Heat the oil in a cast-iron skillet over high heat.
- Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
- Add the garlic and onion and cook until onions are starting to become translucent.
- Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
- Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
- Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
- Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
- Bake for 25 minutes until cheese is bubbly and golden brown.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams
CHOCOLATE PEANUT BUTTER LASAGNA RECIPE - (4.2/5)
Provided by dublinburro
Number Of Ingredients 16
Steps:
- OREO CRUST: In a food processor or a Ziploc bag, finely crush Oreo cookies. Stir in melted butter. Press into a 9" x13" pan or glass dish. Place in the freezer while preparing the next layer. PEANUTBUTTER LAYER: With mixer on medium, mix cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer. CHOCOALTE LAYER: In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.) Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes. Top with remaining cool whip, chopped Reese's Mini Pieces and chocolate sauce if desired. Refrigerate at least 3 hours before serving.
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- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
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- In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
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- Place the OREOs and 3 Tablespoons of the butter in a food processor and blitz until a ball of dough forms. Add additional tablespoon of butter as needed.
- Fold the OREO dough out into the casserole dish and press down to form a even "crust" layer using a spatula or wet hands.
- Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. (The freezer is even better!)
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