Add the Oreo cookies to a food processor and pulse until the crumbs are fine. If you do not have a food processor, place the cookies in a zipper bag and crush them with a rolling pin. Transfer the crumbs to a medium mixing bowl.

Melt the butter in the microwave. Add the butter to the crumbs and stir until the mixture resembles wet sand. Press the mixture into a 9 by 13 inch pan in an even, firm layer. Refrigerate while you prepare the next layers.

Place the chocolate chips in a small bowl. Warm the cream in the microwave and pour it over the chocolate chips. Let it stand for a few minutes, then whisk until smooth. Set the ganache aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and powdered sugar on low until combined. Increase the speed to high and mix until smooth. Add the vanilla, lemon juice, and heavy cream. Continue beating until the mixture is thick and fluffy. Spread the cream cheese mixture over the chilled crust.

Spoon the cooled ganache over the cream cheese layer and smooth it into an even layer. Refrigerate while you prepare the pudding layer.

In a medium bowl, whisk the pudding mix and cold milk until thickened. Spread the pudding over the ganache layer and refrigerate again.

Add the heavy cream and vanilla to a large bowl. Whip on high speed until soft peaks form. Slowly add the powdered sugar and continue whipping until stiff peaks form. Spread the whipped cream over the pudding layer in an even layer.

Refrigerate the Chocolate Lasagna for at least 3 hours or up to overnight. Just before serving, drizzle with chocolate sauce and add chocolate curls if desired.