Chocolatey Hazelnut Dessert Lasagna

 Pasta isn’t just for dinner anymore, and this Dessert Lasagna proves it! A delicious confection of lasagna noodles, homemade cannoli cream, marshmallows, and Peanut Butter & Co. Milk Chocolatey Hazelnut 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. 

Author

Christine Fischer

Prep Time

15 minutes

Cook Time

45 minutes

Servings

10-12 servings

Category

Sweet Treat

Cuisine

American

Ingredients

• For the lasagna:
• 8 oz oven-ready, no-boil lasagna noodles
• 7oz Peanut Butter & Co. Milk Chocolatey Hazelnut Spread, softened
• Cannoli cream (recipe below)
• 1/2 tsp. 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

Directions

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 Peanut Butter & Co. Milk Chocolatey Hazelnut Spread, then transfer to the greased baking dish. Top with cannoli cream and a handful of marshmallows, then continue to layer with more 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 Peanut Butter & Co. Milk Chocolatey Hazelnut Spread on top when serving if desired.