CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. 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.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. 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,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Zucchini Pasta Lasagna

Zucchini Pasta Lasagna

Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.

Zucchini Pasta Lasagna
Zucchini Pasta Lasagna

INGREDIENTS :

  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese

INSTRUCTIONS :

  1. In a medium sauce pan, brown meat and season with salt.
  2. When cooked drain in colander to remove any fat.
  3. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
  4. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
  5. Do not add extra water, the sauce should be thick.
  6. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
  7. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
  8. After 10 minutes, blot excess moisture with a paper towel.
  9. Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
  10. Place on paper towels to soak any excess moisture.
  11. Preheat oven to 375°.
  12. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  13. In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
  14. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
  15. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
  16. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  17. Let stand about 5 – 10 minutes before serving.

You can find complete recipes of this Zucchini Pasta Lasagna in recipebyphoto.com

Skinny Lasagna Rolls

Skinny Lasagna Rolls

These Skinny Lasagna Rolls taste delicious and are perfect for portion control!

I love pasta as much as the next person. But I just can’t eat it often unless I’m willing to gain weight at an alarming pace. And I’m not! That’s why I LOVE this Skinny Lasagna Rolls recipe.

My cute husband, on the other hand, would eat pasta several times a week if I served it that often. Usually I make zucchini pasta, which he tolerates. But recently, I just wanted to bless him with the real deal. This Skinny Lasagna Rolls recipe was simply perfect! He got his pasta, and I got to enjoy it too, but limited my portion to one roll. That’s what I call a win/win!

This recipe is super easy to make, and, if you are cooking for two-four, you’ll have plenty of leftovers. (Or you can freeze half to heat up another day).

Okay… here’s how you make these rolls of goodness!

Skinny Lasagna Rolls
Skinny Lasagna Rolls

Ingredients

  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz spaghetti sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350°.
  2. In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
  3. Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.
  4. Place a piece of wax or parchment paper on the counter and lay out lasagna noodles.
  5. Make sure noodles are dry.

You can find complete recipes of this Skinny Lasagna Rolls in tablerpartyoftwo.com

“Just Like The Real Thing” LASAGNA!!

"Just Like The Real Thing" LASAGNA!!

This low carb, keto lasagna recipe is easy to make and tastes just like the real thing. I served it to Jon without telling him that it was an impasta (get it? impasta? ) and he had no idea. Once I told him, he was even more impressed. Here is a little hint about the “noodles”…

The noodle recipe also makes an amazing pizza crust. Check it out Here. Looking for some other low carb and gluten free lasagna variations? Check out these Chicken Cordon Bleu Lasagna, Eggplant Lasagna and Lasagna Stuffed Peppers recipes.

"Just Like The Real Thing" LASAGNA!!
“Just Like The Real Thing” LASAGNA!!

INGREDIENTS :

For the “Noodles” :

  • 2 large eggs
  • 4 oz cream cheese, softened
  • ¼ cup Parmesan cheese, grated
  • 1 ¼ cup mozzarella cheese, shredded
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

For the Filling :

  • 1 lb ground beef
  • 1 ½ cups Three Cheese Marinara Sauce, divided (get recipe here)
  • ¾ cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion flakes (I use these)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning

INSTRUCTIONS :

For the “Noodles” :

  1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
  2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
  3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
  5. Mix until all ingredients are well combined.
  6. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  7. Spread the mixture into the baking dish, forming a nice even layer.
  8. Bake on the middle rack for 20-25 minutes.
  9. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.
  10. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling :

  1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt.
  2. Cook until the meat is browned.
  3. Drain excess fat from pan and add ¾ cup marinara sauce to meat.
  4. Reduce heat to low and simmer for 10 minutes.
  5. Putting it all together
  6. Pour ¼ cup marinara sauce into bottom of loaf pan.
  7. Top with the first “noodle” layer
  8. Layer a third of the ground beef mixture.
  9. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese,

You can find complete recipes of this “Just Like The Real Thing” LASAGNA!! in peaceloveandlowcarb.com

ONE POT WHITE CHICKEN LASAGNA SOUP

ONE POT WHITE CHICKEN LASAGNA SOUP

One Pot White Chicken Lasagna Soup your entire family will LOVE!  This easy soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!

So it happened.  My Easy One Pot Lasagna Soup joined the 1 Million Pinterest Club along with my Cream Cheese Stuffed Banana Bread Coffee  Cake, Chili Lime Chicken Tacos and my Southwest Pepper Jack Salad (2M)!  And I must say it is well deserved because that soup is the BOMB with tons of glowing reviews – definitely a readers favorite.  If you haven’t tried that One Pot Lasagna Soup yet, please make it this winter because you will be doing yourself and your whole family a big, comforting cheesy pot of a favor.

Today’s One Pot White Chicken Lasagna Soup was definitely inspired by my aforementioned Easy One Pot Lasagna Soup, as I use the same technique but the flavor profile is completely different as there is meaty ragu sauce in one and creamy chicken with spinach in the other. The inspiration for this soup more comes from our trip to Cancun. Random, right? A couple years ago, Patrick and I were going to go with my family to Lake Powell.

I had been receiving home IV antibiotics through a PIC Line (IV inserted in the upper arm) for pneumonia and so I scheduled to have my line removed a day earlier then we were all going to drive up to Lake Powell that morning together. Unfortunately, I got the call that a family member was sick which meant I would not be going to Lake Powell as I cannot be around anyone who is sick due to being immuno suppressed (due to my lung transplant in 1999, see story HERE). So my hero husband booked us a spontaneous trip to Cancun the next morning. In fact, you can see a pic of my bandaged IV arm in Cancun HERE on IG.

So long story made longer, the All Inclusive Resort we stayed at boasted an AH-mazing Italian restaurant with a Bechamel Lasagna that I ordered on TWO separate occasions. The way the velvety sauce cradled the thin noodles in every comforting bite was dream worthy. And I knew I had to recreate it in one way or another. So this One Pot White Chicken Lasagna is my tribute. And its a good one.

Patrick couldn’t stop raving about the cheesy layers of goodness. And I still can’t get over the “can’t-get-any-easier” approach of dumping all the noodles into one pot without the time-consuming, tedious, layering!

To make your One Pot White Chicken Lasagna Soup, saute your chicken for a couple minutes, then remove to a plate, then saute your onions, carrots, bell peppers and garlic.

Sprinkle in some flour, cook, then stir in your chicken broth, white beans, and your cast of seasonings including parsley, basil, oregano and thyme because all that liquid cream needs some flA-vor! Next, add your lasagna noodles and simmer away until the noodles are al dente.

Next, stir in half and half, optional heavy cream, chopped spinach and warm through.
Finally, stir in 1 cup Parmesan Cheese for extra luscious creaminess…

ONE POT WHITE CHICKEN LASAGNA SOUP
ONE POT WHITE CHICKEN LASAGNA SOUP

INGREDIENTS :

  • 1 pound boneless skinless chicken breasts chopped
  • 3 tablespoons olive oil divided
  • 3 tablespoons butter
  • 1 large onion chopped
  • 2 carrots peeled and sliced
  • 1 green bell pepper chopped
  • 4-6 cloves garlic minced
  • 1/3 cup flour
  • 9-11 cups low sodium chicken broth divided
  • 3 tablespoons cornstarch
  • 15 oz can canneli beans rinsed and rained
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • teaspoon Dash – 1/4red pepper flakes optional
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 2-3 cups half and half
  • 1/2 cup heavy cream optional
  • 10 oz chopped frozen baby spinach thawed
  • 1 cup freshly grated Parmesan cheese

Cheese Garnish

  • shredded mozzarella cheese
  • freshly grated Parmesan cheese
  • ricotta cheese

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat.
  2. Add chicken and cook until almost cooked through. Remove to a plate.
  3. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat.
  4. Add onions and carrots and cook, while stirring, for 3 minutes.
  5. Add bell pepper and garlic and cook for 1 minute.
  6. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  7. Turn heat to low and gradually stir in 8 cups chicken broth.
  8. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup.
  9. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices.
  10. Stir in lasagna noodles.
  11. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
  12. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through.
  13. Stir in 1 cup Parmesan cheese until melted.
  14. Stir in additional half and half or broth if desired for a less “chunky” soup.
  15. Season with additional salt and pepper to taste.
  16. Garnish individual servings with desired amount of cheeses.

“RECIPE NOTES”

  • I love lasagna noodles in this recipe – they are slurpilicious! Don’t worry about them breaking evenly – you won’t notice once they cook. You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
  • If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.

You can find complete recipes of this ONE POT WHITE CHICKEN LASAGNA SOUP in carlsbadcravings.com

Chocolate Lasagna – A Chocolate Lover’s Treat

Chocolate Lasagna – A Chocolate Lover’s Treat

Ummm okayyy. Chocolate lasagna? Seriously, people. What will the Italians think of next? Fine, it’s not Italian. But doesn’t it make you want to eat this while skipping through one of Tuscany’s fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in slow motion. Okay, just me then?

Chocolate Lasagna – A Chocolate Lover’s Treat
Chocolate Lasagna – A Chocolate Lover’s Treat

Ingredients

  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 3¼ cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • ½ cup mini chocolate chips
Instructions
  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
  6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
  7. Chill in fridge for 4 hours or freezer for 1 hour.
 Source of this Chocolate Lasagna – A Chocolate Lover’s Treat is www.thekitchensnob.com

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free

On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.

The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?

Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free
Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free
Prep time
Cook time
Total time
 Serves: 4

Ingredients

  • 1 medium spaghetti squash (about 3 cups cooked)
  • 2 cups of marinara sauce
  • ½ cup part skim ricotta cheese
  • 1½ cups part skim shredded mozzarella
  • Handful of fresh basil

Instructions

  1. Preheat the oven to 400.
  2. Carefully slice your spaghetti squash in half. (Be careful!)
  3. Scoop out the seeds and flip them cut side down on a large microwave safe plate.
  4. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
  5. In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
  6. Combine the rest of the tomato sauce with the ricotta cheese.
  7. Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
  8. Then layer in spaghetti squash over the sauce.
  9. Top with sauce and repeat with spaghetti squash.
  10. Cover the whole pan with mozzarella cheese and cover with aluminum foil.
  11. Bake at 400 for about 20 minutes.
  12. Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
  13. Roughly chop the fresh basil and sprinkle over top!

Source of this Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free is iheartvegetables.com