Pasta isn’t just for dinner anymore, and this Chocmeister Dessert Lasagna proves it! A delicious confection of lasagna noodles, homemade cannoli cream, marshmallows, and Chocmeister milk chocolatey spread, this unexpected dessert is guaranteed to make mouths water. My trick to making this extra fast and easy is to use oven-ready lasagna noodles. That way, there’s no advance boiling! Just make the cannoli cream, assemble your dish, and off to the oven it goes. Sweet, creamy, decadent, and exploding with chocolate–everyone is going to love this dish.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 10-12 servings
For the lasagna:
8 oz oven-ready, no-boil lasagna noodles
7oz Chocmeister milk chocolatey spread, softened
Cannoli cream (recipe below)
1/2 teaspoon salt
5oz mini mashmallows
Shortening to grease pan
For the cannoli cream:
1/2 cup whipping cream
15 oz whole milk ricotta
2/3 cup powdered sugar
1/2 cup milk chocolate chips
- 1. Pre-heat oven to 350F. Amply grease an 8” x 10” baking dish with shortening.
- 2. Begin by making the cannoli cream. Using a stand mixer or electric hand mixer beat the whipping cream on medium-high speed until stiff peaks form, about 5 minutes. Next, add the ricotta, powdered sugar, and vanilla to the bowl, then beat on medium speed until smooth and incorporated. Lastly, stir in the chocolate chips.
- 3. Coat 3 – 4 lasagna noodles with Chocmeister, then transfer to the greased baking dish. Top with cannoli cream and a handful of marshmallows, then continue to layer with more Chocmeister noodles, cannoli cream, and marshmallows until the baking dish is at 80% capacity
- 4. Bake for 40 – 45 minutes on oven middle rack until cooked through and bubbling. Cool slightly, then slice and eat! Drizzle more Chocmeister on top when serving if desired.