Chocolate Lasagna

Chocolate Lasagna Recipe Highlights

• Deliciously decadent 4-layer dessert 🤤
• Feeds a crowd, great for family gatherings or potlucks
• Tastes even better the next day
• Most of the work is just spreading layers

OREO COOKIES – You need the regular kind, not Double Stuf. The extra filling in Double Stuf cookies throws off the texture and makes the crust too sweet and greasy. A standard party-size bag has exactly what you need. Crush them whole with the filling still inside until they’re fine crumbs, either in a food processor or in a zipper bag with a rolling pin. Either method works fine as long as you end up with even, fine crumbs that look like dark sand.

CREAM CHEESE – Use full-fat brick-style cream cheese, not the spreadable kind in a tub. Let it sit at room temperature for about 30 minutes before you start so it whips smooth without lumps. Cold cream cheese won’t blend properly and you’ll end up with chunks in your layer. The lemon juice added to this layer keeps it from tasting too heavy and cuts through all that chocolate.

CHOCOLATE CHIPS – Semi-sweet chips work best for the ganache because they’re not too sweet and they melt smoothly. The ganache should be completely smooth before you spread it, so if the chips don’t fully melt after sitting in the hot cream for a few minutes, just pop the bowl in the microwave at 50% power for 30 seconds and whisk again. Let the ganache cool slightly before spreading or it might melt the cream cheese layer underneath.

HEAVY CREAM – You’ll use this three times in different layers. Make sure it’s actually heavy cream, not half-and-half or whipping cream. Heavy cream has the fat content needed to whip into stiff peaks for the topping and create a smooth ganache. Keep it cold until you’re ready to whip it. The bowl and beaters should be cold too if you want it to whip faster.

CHOCOLATE PUDDING MIX – Use instant pudding, not cook-and-serve. The instant kind thickens as soon as you whisk it with cold milk, which is exactly what you want here. Two 3.4-ounce boxes is the right amount to create a layer thick enough to see but not so thick it overwhelms everything else. Whisk it really well so there are no powder lumps.

POWDERED SUGAR – This goes into both the cream cheese layer and the whipped topping. Sift it if it’s lumpy so you don’t get grainy bits in your smooth layers. Powdered sugar dissolves faster than granulated in cold mixtures, which is why it works better for no-bake desserts like this.

BUTTER – Use unsalted butter so you control the flavor. The butter binds the Oreo crumbs together and helps them pack into a firm crust that holds up when you cut slices. Melt it completely and stir it into the crumbs until everything looks like wet sand. If parts of the mixture are dry, the crust won’t hold together.

How To Make Chocolate Lasagna

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Chocolate Lasagna covered tightly with plastic wrap or foil in the refrigerator for up to 5 days. The layers hold up well and many people say it tastes even better on day two after all the flavors have had time to blend together.

FREEZE – Cover the entire pan with plastic wrap first, then add a layer of aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator when you’re ready to serve. You can also eat it partially frozen for an ice cream cake texture, though it will be harder to slice cleanly.

MAKE AHEAD – This dessert actually benefits from sitting in the fridge overnight. Make it the day before you need it so the layers set properly and the flavors develop. Add the chocolate sauce drizzle right before serving so it looks fresh.

More Delicious Layered Desserts

Serving Suggestions

COFFEE PAIRING – Serve slices with hot coffee or espresso to balance the sweetness and give your guests something to cut through all that chocolate. The bitter notes in coffee make each bite taste better.

SUMMER COOKOUT DESSERT – This is perfect for outdoor gatherings because it stays cold in the fridge until you’re ready to serve and doesn’t require last-minute baking or assembly. Make it the night before your barbecue and you’re done.

BIRTHDAY PARTY ALTERNATIVE – Skip the traditional cake and serve this instead when you need to feed a crowd. It slices into 12 generous portions and holds up better than cake at room temperature during a long party.

FANCY PLATING – Put each slice on a white plate and add a few fresh raspberries or strawberries on the side. The tartness of the berries balances the rich chocolate and makes the whole thing look like it came from a restaurant.

KID-FRIENDLY OPTION – Let kids help spread the layers since there’s no hot oven or complicated techniques involved. They can press the crust, spread the pudding, and add the whipped topping without much supervision.

Recipe Success Tips

OREO – Pulse the cookies in short bursts rather than running the food processor continuously. This gives you more control over the texture and prevents some crumbs from turning into powder while others stay chunky. You want fine, even crumbs that pack together like wet sand.

GANACHE – Let the ganache cool for about 10 minutes after whisking it smooth but spread it before it starts to thicken too much. If it’s too hot, it will melt the cream cheese layer. If it’s too cool, it won’t spread evenly and you’ll tear the cream cheese layer underneath trying to smooth it out.

Expert Tip – Wipe your knife clean with a hot damp towel between every single slice if you want magazine-worthy presentation. It takes an extra two minutes but makes a huge difference in how the layers look when you lift each piece out of the pan.

WHIPPED CREAM – Beat the heavy cream topping until you see stiff peaks that hold their shape when you lift the beaters. Soft peaks will make a topping that’s too loose and might weep or sink into the pudding layer. If you accidentally overbeat and it starts to look grainy, you’ve made butter and need to start over with fresh cream.

LAYER ORDER – Don’t skip the chilling time between layers or they might blend together instead of staying distinct. The crust needs to firm up before you add the cream cheese layer, and the ganache should set before you add the pudding. This is especially important if your kitchen is warm.

Commonly Asked Questions