Chocolate Lasagna

No Bake Chocolate Lasagna boasting seven layers of creamy, fluffy, chocolaty decadence is the dessert of your dreams and will be the hit of every occasion.  Plus, it’s made with homemade whipped topping – no Cool Whip here!

Once you sink your teeth into this Chocolate Lasagna recipe, you’ll never be able to live without it!  It’s not only gorgeous with its pristine rainbow of layers, but splendidly cool, crazy creamy, outrageously chocolaty, rich yet light at the same time and will have all your guests talking – and clamoring for the recipe. This no-bake Chocolate Lasagna is nestled in an Oreo crust, mounded with layers of fudgy chocolate ganache, creamy cheesecake, silky chocolate pudding chocolate cream, fluffy whipped topping (without any Cool Whip!), and more crushed Oreos to create a dessert that screams to you as it chills in the refrigerator, beckoning for its sensational layers to glide down your throat.  This dessert is easy to make, make-ahead friendly and freezer friendly for a stress-free dessert homerun.  The hardest part will be waiting for that first bite – and then not eating half the pan.

Chocolate desserts are their own fabulous brand of scrumptious.  If you’re a chocolate lover, don’t miss these tried-and-true chocolate recipes: Mini Chocolate Peanut Butter Pies, Chocolate Butterfinger Pie, Chocolate Éclair Cake, Chocolate Raspberry Cake, Chocolate Mousse Cake and German Chocolate Cheesecake.

HOW TO MAKE Chocolate Lasagna VIDEo

 

Chocolate Lasagna Recipe Ingredients 

We are going to get the most out of the ingredients by using many of them in more than one layer.  For example, the homemade whipped topping is used with the cheesecake layer, the pudding layer and as a standalone layer.  Here’s what you’ll need:

HOW TO MAKE Chocolate Lasagna

This Chocolate Lasagna recipe is rich, decadent, dizzyingly delicious, and best of all, anyone can make it! The only drawback is the dessert must be chilled between each layer so they can properly set before adding the next one – but it is SO WORTH THE WAIT!   Here’s the breakdown (full recipe with measurements in the recipe card at the bottom of the post:

Layer 1 – Oreo Crust

• Add the whole Oreos with filling to a food processor and process until finely ground (or crush in a bag with a rolling pin). Set aside 1 cup for the topping.  Add the butter and process (or stir) until evenly combined.
• Pour into a 9×13 pan and pat into an even layer using the bottom of a glass so it’s nice and compact.  Place in the freezer while you make the next layer. 

Layer 2 – Ganache

• Add the heavy cream and corn syrup to a microwave safe bowl.  Heat until the cream is simmering, about 90 seconds.
• Add the chopped chocolate and let the mixture stand for 5 minutes, then whisk vigorously until chocolate is melted and smooth. See my chocolate ganache page if you need extra help with it.  Let the ganache cool slightly so it’s lukewarm but still pourable before adding to the crust.
• Transfer about 3 tablespoons (eyeball it) to a microwave safe bowl to use later as the drizzle. Pour the remaining ganache over the crust and spread into a smooth layer. Place the pan in the freezer while you make the next layer. 

Layer 3: Cheesecake

• Homemade Whipped Topping: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave for 20 seconds or until just simmering, then give it a stir and set aside.
• Add heavy cream, some powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)  Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).

• Cream cheese:  In a separate large bowl, beat the cream cheese, some powdered sugar and 2 tablespoons milk until smooth and creamy.
• Fold 1 ½ cups of the whipped topping into the cream cheese until smooth. You’ll use the rest of the whipped topping in a few minutes.
• Spread the cream cheese mixture over the ganache.  Place in the freezer while you make the next layer. 

Layer 4 – Chocolate Pudding

• Beat pudding mixes and milk with a handheld whisk for 2 minutes or until smooth and very thick. .
• Spoon 2 cups of the pudding over the cheesecake layer and smooth into an even layer. Place the pan in the freezer while you make the next layer. 

Layer 5: Chocolate Cream

• To the remaining pudding, stir in one cup of the remaining whipped topping. Spread over pudding. Place in the freezer for 5-10 minutes to set.

Layer 6: Whipped Topping

• Spread the remaining whipped topping over the top.

Layer 7: Crushed Oreos and Chocolate

• Evenly sprinkle with remaining crumbled Oreos and lightly press into the whipped topping.
• Evenly sprinkle with optional chocolate shavings. (Shave with carrot peeler), or use your favorite chopped candy (like Butterfinger).
• Microwave the reserved chocolate ganache for 10 seconds or so until pourable. Let it cool for a few minutes, add to a plastic bag, snip the corner, and drizzle all over the top.

Step 8: Chill

• Cover the Chocolate Lasagna with plastic wrap and refrigerate for at least 4 hours in the fridge or freeze for 1-2 hours before slicing.

• Use the whole Oreo. Don’t toss the cream filling! You’ll want to crush the whole cookie so the crust will stick together.
• Use a food processor.  You want the finest Oreo crumbs possible so they compact together and don’t fall apart.  I recommend using your food processor to achieve this fine texture in seconds. 
• Stick with Jell-O brand pudding.  Reduced-fat brands or “healthier” brands of pudding have a tendency to bleed into the next layer, so stick with Jell-O brand for the cleanest layers.
• The pudding consistency should be thick.  Don’t be tempted to add additional milk to the pudding.  It needs to be thick so it will hold its shape.
• Use quality chocolate for the ganache.  Use baking chocolate bars because they melt beautifully due to the higher percentage of cocoa butter. If you have to use chocolate chips, use a quality brand with a higher percentage of cocoa butter like Guittard or Ghirardelli.  Many other chocolate brands contain less cocoa butter and will not melt as seamlessly and can leave you with stubborn chocolate pieces that won’t melt.
• Don’t skip the corn syrup.  The corn syrup keeps the ganache shiny, smooth and pliable even after being refrigerated.  
• Use homemade whipped topping: You cannot use plain homemade whipped cream without the gelatin or the dessert will deflate and melt. The other option is to use Cool Whip.
• Fix stiff whipped topping.  If the whipped topping is extra stiff and not spreadable, it’s easy to fix by folding in additional heavy cream a couple tablespoons at a time until it’s spreadable.  
• Freeze the lasagna between every layer. I highly recommend popping the dessert into the freezer after each step for about 10 minutes. The longer you can freeze the dessert between the steps, the more distinct your layers will be. To that end, this dessert is best if you can make it while you’re doing something else around the house, so you don’t get frustrated about the waiting time.
• To cut clean slices:  Fill a large glass with hot water. Dip the knife in the hot water before each cut, then wipe clean with a paper towel after each cut, then repeat.  You can also run the knife under hot water in between cuts.
• For easiest slicing and cleanest cuts: I recommend freezing the Chocolate Lasagna for at least 2 hours (up to 24), slicing, then transferring to the refrigerator to thaw.  If you don’t have time to thaw the lasagna, then freeze for 30-60 minutes, slice and serve.
• Chill until ready to serve:  Refrigerate the Chocolate Lasagna until it’s time to serve otherwise it will start to soften and will be impossible to slice cleanly.  If that happens – just scoop it out!
• Freeze if chilling isn’t possible. If you are bringing the dessert to a gathering and it’s not possible to keep refrigerated, then freeze and slice before transporting. It will thaw by the time it’s ready to serve.

• Use different flavored Oreos: Toffee Crunch, Chocolate Hazelnut, Mint, Birthday Cake, Chocolate Peanut Butter, Carrot Cake, Chocolate Marshmallow, Caramel Coconut, Lemon, etc. Just make sure the Oreos are not Double Stuf.
• Make it gluten-free: Use a gluten-free Oreo substitute and check that your pudding is gluten-free. When using cookies other than Oreos, increase the butter to 8 tablespoons in the crust because the cookies are missing the Oreo filling.
• Use Cool Whip: I prefer making homemade whipped topping, but you can replace it with a store-bought whipped topping, such as Cool Whip. 
• Skip the ganache: The chocolate ganache is optional and may be omitted if desired.
• Change flavors completely!  Substitute the chocolate pudding for coconut, banana, butterscotch, lemon, etc. along with your choice of cookie.  For example, you could use lemon pudding with Chocolate Coconut Oreos.  When using cookies other than Oreos (like Graham Crackers), increase the butter to 8 tablespoons because the cookies are missing the Oreo filling.
• Nuts: Add nuts into the pudding or as a garnish.  If you like pistachios, chocolate and pistachio are a winning combination. Crushed peanuts and pecans, macadamia nuts, hazelnuts are also delicious.
• Fruit:  Consider garnishing the top with fruit or adding a layer of fruit – I love raspberries and chocolate together! Strawberries, cherries, bananas and coconut could also be used.
• Fun Serving options: Instead of making the Chocolate Lasagna in a 9×13 baking dish, layer it in a couple trifle dishes or individual dishes or mason jars for a shower, birthday or event serving.   
• Serve partially frozen:  Pop the dish in the freezer and serve partially frozen and it will be more like an ice cream cake.

Chocolate Lasagna FAQS