Lasagna

CHOCOLATE LASAGNA

CHOCOLATE- LASAGNA

 

 

CHOCOLATE LASAGNA

Ingredients

1 package regular (not Double Stuff) Oreo cookies (36 cookies) WITH the cream centers


6 Tablespoons butter, melted

1 brick (8 oz) cream cheese, at room temp

1/4 cup granulated sugar

2 3/4 cups milk, plus 2 Tablespoons, divided

2 (8 oz) tubs of Cool Whip

2 (3.9 oz) packages instant chocolate pudding

mini chocolate chips

 

chocolate-lasagna

 

Directions

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.


Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.

In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.

Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.

Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.

Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.

Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

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World’s Best Lasagna Recipe

World's- Best -Lasagna- Recipe

World’s Best Lasagna Recipe

Ingredients

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 1/2 teaspoons salt, divided, or to taste

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

 

 

 

Directions

 

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

Stir in crushed tomatoes, tomato paste, tomato sauce, and water.

Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil.

Cook lasagna noodles in boiling water for 8 to 10 minutes.

Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.

Arrange 6 noodles lengthwise over meat sauce.

Spread with one half of the ricotta cheese mixture.

Top with a third of mozzarella cheese slices.

Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese.

Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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