Creamy Chocolate Lasagna

A slice of chocolate lasagna on a white plate.

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5 from 12 votes

Creamy Chocolate Lasagna Recipe, a no bake four layer chocolate dessert recipe.

Prep Time20

Chilling Time5

Total Time5 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 555kcal

Author: Rosemary Molloy

Ingredients

1ST LAYER

20 chocolate wafer cookies crushed (approximately 1½ cups)
¼ 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)*
1½ 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)

US Customary - Metric

Instructions

I used a very deep 8x6 inch (20x15 cm) pan although if your pan isn't that deep then a 9 inch (23 cm) square pan would work, 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, for easier cutting freeze for 15-20 minutes. Sprinkle with chocolate flakes before serving.

Notes

Recipe Tips

For a smooth texture, beat the mascarpone (or cream cheese) with the powdered sugar until creamy, then gradually add the heavy cream and continue beating until the mixture is fluffy.

You can use homemade chocolate pudding, this is a great recipe although it should be doubled to make this Chocolate Lasagna and let it cool completely before adding it on the 2nd layer.

If you don’t want to use chocolate flakes or curls, then you could use chocolate chips or even more crushed cookies.

How to store Chocolate Lasagna

The dessert should be covered well and stored in the refrigerator, it will last up to 3-4 days in the fridge it can also be frozen, covered well or in a freezer safe container for up to 2 months, although the texture of the mascarpone and whipped cream layers might change upon thawing.

Nutrition