Chocolate Lasagna

Name: Chocolate Lasagna
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 8 servings
Ingredients: Nonstick cooking spray, for the baking sheet and parchment; One 18.3-ounce box brownie mix (plus required ingredients); Two 3.9-ounce boxes instant chocolate pudding (plus required ingredients); 12 ounces cream cheese, at room temperature; 1/3 cup confectioners’ sugar; 1 1/2 teaspoons pure vanilla extract; 2 cups heavy cream; 1 ounce dark chocolate

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Level: Easy

Total: 4 hr 40 min (includes chilling time)
Active: 40 min

Yield: 8 servings

What could be better than an eye-catching dessert that’s packed with chocolate and is a cinch to make? Whip up this sweet lasagna and enjoy diving into its three decadent layers. For the cleanest slices serve it straight from the fridge.

Level: Easy

Total: 4 hr 40 min (includes chilling time)
Active: 40 min

Yield: 8 servings

Ingredients

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Nonstick cooking spray, for the baking sheet and parchment

One 18.3-ounce box brownie mix (plus required ingredients)

Two 3.9-ounce boxes instant chocolate pudding (plus required ingredients)

12 ounces cream cheese, at room temperature

1/3 cup confectioners’ sugar

1 1/2 teaspoons pure vanilla extract

2 cups heavy cream

1 ounce dark chocolate

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line a 13-by-18-inch rimmed baking sheet with parchment and spray the parchment and sides of the baking sheet with nonstick spray.
Prepare the brownie batter according to the package directions and spread it evenly onto the prepared baking sheet. Bake until a toothpick inserted into the brownies comes out clean, 15 to 18 minutes. Let cool completely in the baking sheet.
While the brownies cool, prepare the pudding mix according to the package directions and refrigerate until ready to use.
Put the cream cheese in a medium bowl and whip a few seconds with an electric mixer to break it up. Add the confectioners’ sugar and vanilla and whip on medium speed until fully combined and smooth. Reduce the speed to low and stream in the cream. Once the mixture is smooth, increase the speed to high and whip until the mixture has doubled in size and holds stiff peaks, about 2 minutes. Refrigerate until you’re ready to assemble the lasagna.
Shave the chocolate with a vegetable peeler and refrigerate the shavings.
Once the brownie layer is cool, loosen it from the edges of the baking sheet and slide it using the parchment onto a cutting board. Cut the brownies into thirds widthwise, cutting through the parchment and creating 3 rectangles each approximately 5 1/2 inches by 11 inches. (Keeping the rectangles on the parchment will make moving them easier.)
To assemble the lasagna, place 1 brownie rectangle on a serving platter top-side down and peel off and discard the parchment. Scoop a third of the pudding with a large spoon onto the brownie base and gently spread it into an even layer. Scoop a third of the whipped cream cheese onto the pudding and gently push it into an even layer; it’s okay if a little slumps over the edges. Repeat to make 2 more layers, using the remaining brownies, pudding and whipped cream cheese.
Sprinkle the top with the shaved chocolate. Refrigerate the lasagna until set, at least 4 hours and up to 8 hours. Serve cold.