The addition of Mascarpone gives this delicate Chocolate Dessert a touch of Tiramisu! The perfect anytime Easy Dessert Recipe idea.
I think this is the only recipe on the site that I have that includes a packaged mix. I like to make everything from scratch. But I just couldn’t remove this recipe as it holds wonderful memories for me. If you prefer you could make it with this easy Homemade Chocolate Pudding recipe, be sure to double the recipe if using.
Table of Contents
What is Lasagna?
It is technically an Italian dish made of stacked layers of flat noodles alternating with fillings. This is an American dish that is sweet rather than savory. It is also stacked with different fillings.
Recipe Ingredients
- Chocolate wafter cookies – crush the cookies using a food processor or purchase already crushed chocolate cookie crumbs
- Butter – melted
- Mascarpone – remove from the fridge 15 minutes before using
- Cream – heavy, whole or whipping cream with at least 30% fat
- Icing Sugar – also known as confectioners or powdered sugar
- Chocolate Pudding – either homemade or boxed mix
- Milk – either whole or 2%
- Chocolate flakes – for garnish (optional), you can make flakes with a potato peeler.
I decided to change it up a bit and instead of cream cheese give it an Italian flare with mascarpone.
How to make it
In a deep 8×6 inch (20×15 cm) pan, add the following by layers.
For the first layer
In the baking dish combine the crumbs and melted butter, press down firmly in the pan, with the back of a spoon or even the bottom of a glass. Place the pan in the fridge to chill.
For the 2nd layer
In a large bowl combine the mascarpone, cream and powdered sugar, whip until very thick. Spread on top of cookie base. Place the pan in the fridge to chill.
For the 3rd layer
In a large bowl combine the chocolate pudding package and milk beat as instructed on package (do not add extra milk). Spread over 2nd layer. Again refrigerate for about 15-20 minutes.
For the 4th Layer
In a large bowl beat the cream until stiff peaks form, then spread over the 3rd layer. Refrigerate for at least 3-4 hours or overnight. Sprinkle with chocolate flakes before serving.
Tips for making the best Chocolate Lasagna
- If you prefer you can substitute the chocolate wafter cookies with oreo cookies.
- After each layer it’s a good idea to place the lasagna in the fridge for about 15-20 minutes, this makes it easier to spread the fillings.
- Be sure to chill the dessert before serving so the the layers set.
- Make sure your cream is very cold, it will whip quicker. If you want you can even chill the bowl and beaters to help whip it faster also.
FAQs
The dessert should be covered well and stored in the refrigerator, it will last up to 6 days in the fridge.
Yes it can be frozen in a freezer safe container, it will keep for up 2 months in the freezer. Thaw overnight in the fridge, or 2 hours on the counter.
Yes you can just be sure to use both at room temperature it makes it easier to combine and a creamier filling.
Yes you can just be sure to let it cool completely before adding on the layer.
If you don’t want to use chocolate flakes or curls, then you could use chocolate chips or even more crushed cookies.
More No Bake Desserts you may enjoy!
- Pineapple Cream Dessert
- Toasted Coconut Lemon Ice Cream
- No Bake Summer Mixed Berry Cheesecake
- Death By Chocolate Ice Cream Cake
- Creamy Strawberry Semifreddo
Believe me you can’t go wrong with this fast and easy Chocolate Lasagna and did I mention no bake desserts make the easiest Summer Desserts too! Enjoy.
Creamy Chocolate Lasagna
Ingredients
1ST LAYER
- 20 chocolate wafer cookies crushed
- 1/4 cup butter melted (cooled slightly)
2ND LAYER
- 1 cup mascarpone
- 1 cup cream (heavy, whole or whipping cream, with at least 30% fat)
- 1 ½ tablespoons icing/powdered sugar
3RD LAYER
- 1 box instant chocolate pudding (5.1 ounce box)*
- 1 ½ cups milk (whole or 2%)
*or Homemade Chocolate Pudding if you prefer, be sure to double the recipe if using.
4TH LAYER
- 1 cup cream (heavy, whole or whipping cream, with at least 30% fat)
EXTRAS
- ¼-⅓ cup chocolate flakes for garnish ( or chocolate chips or cookie crumbs)
Instructions
- In a deep 8×6 inch (20×15 cm) pan, add the following by layers.
1ST LAYER
- In the baking dish combine the crumbs and melted butter, press down firmly in the pan, with the back of a spoon or even the bottom of a glass. Place the pan in the fridge to chill for approximately 15-20 minutes.
2ND LAYER
- In a large bowl combine the mascarpone, cream and powdered sugar, whip until very thick. Spread on top of cookie base. Place the pan in the fridge to chill for about 15-20 minutes.
3RD LAYER
- In a large bowl combine the chocolate pudding package and milk beat as instructed on package (do not add extra milk). (If using homemade chocolate pudding, then be sure to let it cool completely before spreading over the 2nd layer). Spread over 2nd layer. Again refrigerate for about 15-20 minutes.
4TH LAYER
- In a large bowl beat the cream until stiff peaks form, then spread over the 3rd layer. Refrigerate for at least 3-4 hours or overnight. Sprinkle with chocolate flakes before serving.
Becky Weaver says
In your Creamy Cholate Lasagna it calls for chocolate pudding. What size box and cooking or instant pudding?
Would love to try this desert with summer months coming up. Sounds delish and my half Italian family would love it too I am sure.
Thank You
Rosemary says
Hi Becky I used 3.4 ounces of instant pudding, but if you wanted it thicker the 5.1 ounces would work also. Let me know how it goes.