This No Bake Chocolate Lasagna is rich, creamy and absolutely irresistible. And perfect for those days you don’t want to turn on the oven!!
When life gives you a lasagnera, you make a lasagna! A decadent, layered No Bake Chocolate Lasagna to be exact!
No Bake Chocolate Lasagna
My brother-in-law was in town for the weekend, so I wanted to whip up a fabulous, chocolate dessert. It’s no surprise that my husband’s brother is also a chocoholic. It’s in the genes.
All the dessert lasagna recipes I’ve come across are made with instant pudding and Cool Whip. Even though I’m certain I could inhale one of those semi-homemade versions, Cool Whip does not agree with this aging body. It’s not worth the headache for a few yummy bites, so I had to get creative. Besides the box of chocolate graham crackers, this dreamy, no bake chocolate lasagna is made from scratch.
How to Make a No Bake Chocolate Lasagna
It’s super simple to prepare this No Bake Chocolate Lasagna. Line the bottom of your dish with chocolate graham crackers, top with the whipped cream and homemade custard mixture and repeat, ending with a layer of graham crackers followed by a coating of glossy chocolate ganache.
Don’t worry about getting perfect slices, just scoop out a serving with a spoon and relish every single morsel.
As always, a berry or two and a sprig of mint can jazz up any dessert!
Chill at least 6 hours or overnight to allow the graham crackers to soften.
This no bake chocolate lasagna was an unmitigated success!! I know you’ll love it, too.
Make Your No Bake Dessert Recipe in a Lasagnera
My inspiration for this exquisite no bake chocolate lasagna was this stunning, Italian-made Lagostina Lasagnera pan. The gorgeous cherry and stainless steel lid makes it a breeze to take your savory or dessert lasagna to a dinner party, picnic or pitch in. With a heavy, durable 18/10 stainless steel construction and ergonomic handles, it’s perfect for baking up all sorts of pasta dishes and casseroles, too.
The bonus lid is so elegant, I can see giving it as a wedding or holiday gift. It will be one of those family heirlooms that everyone will want. Check out Williams-Sonoma to purchase one for yourself or as a gift.
Scroll down to see how you could win a Lagostina Lasagnera of your very own! Make sure to answer the Rafflecopter question in the comments to enter. Giveaway is now CLOSED.
More Lasagna Recipes:
- Peanut Butter Lasagna from Spend with Pennies
- Cheesy Taco Lasagna from Chelsea’s Messy Apron
- Mexican Lasagna from The Slow Roasted Italian
- Chocolate Lasagna (another version with a chocolate cookie crust, plus cream cheese and chocolate pudding layers)
- Spinach Lasagna
- Milk and Cookies Lasagna
- Ricotta Lasagna
- Plus More Dessert Recipes
- 1 1/4 cups sugar
- 1/4 cup plus 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 5 cups whole milk
- 1/4 cup (1/2 stick) butter, cut into pieces
- 5 teaspoons vanilla
- 2 packets Whip-It, whipped cream stabilizer, optional
- 2 3/4 cups heavy cream, divided
- 1 14.4 ounce box of chocolate graham crackers
- 6 ounces semi-sweet chocolate, chopped
- 5 tablespoons light corn syrup
Whisk together sugar, cornstarch and salt in a large saucepan. Slowly whisk in milk, then heat to a boil, whisking, over medium heat. Lower heat and continue to whisk till mixture thickens and large bubbles appear. Remove from heat and add butter and vanilla. Put custard into a large bowl, cover with plastic wrap and cool in fridge for about 2 hours.
After about 2 hours, place one layer of chocolate graham crackers along bottom of your Lagostina Lasagnera (or a 9 x 13-inch baking dish). Use smaller pieces to fill open spaces.
Whip 2 cups of cream with Whip-It until stiff peaks form. Fold about 1/3 of whipped cream into cooled custard. When well combined, fold the rest of the whipped cream into custard.
Top graham crackers with half of the custard-whipped cream mixture. Layer with more graham crackers, then top with the rest of the filling. Place a 3rd layer of graham crackers over filling and refrigerate while making the chocolate topping.
Microwave chocolate, corn syrup and remaining 3/4 cup of cream for about 60 seconds. Whisk and microwave again till all chocolate is completely melted. Whisk mixture until smooth and allow to cool about 10 minutes. Pour over graham crackers, and using offset spatula, smooth to cover top of dessert. Chill at least 6 hours before serving.
The Whip-It is a whipped cream stabilizer. It will prevent the whipped cream from getting watery and adds a little more firmness to the filling. It will not make the filling firm enough to make perfect slices, so don't worry if you don't have any on hand.
Inspired from a Cook's Illustrated Eclair Cake recipe.
Chocolate graham crackers are sometimes difficult to locate. I found a store brand and they worked just fine.
Serving Size:1 slice
Amount Per Serving: Calories: 245Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gCholesterol: 48mgSodium: 90mgCarbohydrates: 25gFiber: 0gSugar: 22gProtein: 3g