Real Chocolate Lasagna

Chelsea Mitcham


Olive Garden used to make a chocolate lasagna that was good, but not mind-blowing. The other night I wanted to make a lasagna night, with every course made in the form of lasagna. I got inspired and came up with this. AMAZING!!!!!


★★★★★ 1 vote

30 Min


  • 1 box
    white chocolate pudding mix
  • 1 box
    chocolate pudding mix
  • 1 Tbsp
    espresso powder, instant
  • 4 c
  • 1 pkg
    cool whip ( 8 oz tub )
  • 1 bag(s)
    semi-sweet or dark chocolate chips

How to Make Real Chocolate Lasagna


  1. Find the pan you want to use to assemble the lasagna in. I recommend preparing individual portions if possible, but I used 2 small loaf pans. Using the container you'll be using, trace a pattern for the chocolate "lasagna noodles". You need these to be the exact size/shape of the container so the "noodles" fit without having to break them. I suggest making 3-5 copies of the pattern so you can make multiple noodles at once without having to move them too much.
  2. Place the chocolate chips in a double boiler or, if you don't have one, I suggest placing a metal bowl(DON'T DARE USE GLASS!!! IT BREAKS! BELIEVE ME!) over a small saucepan with boiling water in it. Just make sure the water won't boil up and hit the bowl. Let the chocolate start to melt, stirring occasionally.
  3. Meanwhile, place the pattern(s) under some wax paper so you can see it. Spray the wax paper with nonstick cooking spray so the chocolate will be easy to take off once it cools.
  4. Once the chocolate is melted and smooth, lower the heat to simmer the water but keep it on the burner so you can keep working. Using a spoon, pour some chocolate onto the wax paper within the pattern shape and spread it thin(about 1/4" thick or less). Try to make it exactly the shape of the pattern, adding or taking away chocolate to maintain the desired thickness. Repeat until you have used almost all the chocolate. For me, using the small loaf pans, I made about 10 noodles and kept the rest of the chocolate for later.
  5. Once you've made all the noodles, carefully slide the wax paper with them on it onto some cookie sheets or trays to put in the freezer. The freezer will help them harden and the cookie sheets/trays will keep them flat like you want.
  6. Meanwhile prepare the pudding mixes in separate bowls according to the box. For the chocolate pudding, add the espresso powder. This will bring out the chocolate flavor and cut the sweetness a little.
  7. Using a rubber spatula or a whisk, cut in half the cool whip into each pudding, being careful not to make the whipped cream fall. Keep it fluffy!!!
  8. By now the noodles should be hardened. If not, just wait a few minutes. If you have to wait a long time, put the pudding in the fridge.
  9. When the noodles are ready, take them out. Carefully peel them off the wax paper and get ready to assemble your lasagna.
  10. Start with a few spoonfulls of chocolate pudding on the bottom so the first noodle has something to stick to. Smooth it out and then place the first noodle down in the pan. Then cover with a few spoonfulls of white chocolate pudding, smooth it out, then put another noodle. Follow with a layer of chocolate and alternate until you've reached the top of the pan. I recommend ending with a layer of pudding, not a noodle, to follow the style of normal lasagna. Top with chocolate chips or small chunks of melted chocolate, whatever you had left.
  11. Freeze the lasagna for a few hours to make it easier to cut and serve. I hope you enjoy this as much as my family did!

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