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Steven's Chocolate Lasagna

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Published: November 20, 2008 5:00 a.m.
Last modified: November 20, 2008 2:30 a.m.
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Steven’s Chocolate Lasagna

Ingredients:
1 (8-ounce) package no-boil lasagna noodles
1 500g tub mascarpone
1 500g tub, cottage cheese (2% MF)
3/4 C Nutella
2 large eggs (optional)*
1 c semi-sweet chocolate chips
1 bag, amaretti cookies
2 oz white chocolate, grated

Method:
Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry. Using non-stick spray or butter, grease a medium sized square brownie pan (9"x9") and set aside.

Whisk together the mascarpone, cottage cheese, Nutella (and eggs, if you're using them) medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended.

Spread 1/4 of the Nutella/mascarpone mixture into the bottom of an 9x9-inch baking dish. Sprinkle some of the chocolate chips and crushed amaretti cookies over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture, more chipits and grated white chocolate.

Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

* For firmer lasagna add eggs; for more ooey-gooey lasagna, (as Steven would say) eliminate eggs.

— CBC.ca


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